For these grilled tuna steaks with wasabi-blueberry sauce, wasabi and soy sauce add heat and umami to a fresh-cooked blueberry sauce drizzled over tuna. When cooking fish to rare or medium-rare, always use sushi-grade to reduce risk of foodborne illness.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 4
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 1 (6 ounce) package fresh blueberries
- 1 tablespoon honey
- 1 tablespoon less-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon wasabi paste
- 1 1/2 pound s 1-inch-thick sushi-grade tuna steaks
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon furikake seasoning, or more as needed
- hot cooked rice, for serving
- chopped fresh cilantro, for garnish
Steps
- For sauce, heat oil in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add blueberries, honey, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer, uncovered, until most of blueberries have burst, about 5 minutes. Transfer to a medium bowl. Set bowl in a larger bowl filled with ice water. Let cool completely, about 20 minutes. Stir in wasabi paste.
- Preheat grill to medium-high heat (375 to 400 degrees F (190 to 200 degrees C)). Pat tuna steaks dry with paper towels. Season with salt and pepper. Spread furikake seasoning on a small plate. Roll edges of tuna steaks in furikake to coat.
- Oil grill grates. Grill tuna, covered, turning halfway through, about 4 minutes. (Tuna should be pink in center.) Transfer tuna to a cutting board; tent with foil and let stand 5 minutes. Thinly slice tuna steaks and serve over rice with sauce. Garnish with cilantro.
