Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.
5 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 ½ tablespoons wasabi paste
1 ½ tablespoons grated fresh ginger
1 tablespoon vegetable oil
1 tablespoon minced shallots
1 tablespoon hot mustard
2 cloves garlic, minced
1 serrano or jalapeño chile, seeds and stems removed, minced
- 4 ahi tuna steaks or substitute swordfish
- Asian Chile Slaw
- 1/3 cup vegetable oil, peanut preferred
- 1 tablespoon cider vinegar
- 1/4 cup rice wine vinegar
- 2 teaspoons Thai fish sauce (nam pla), available in Asian markets
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles
2 cups finely shredded Napa or regular cabbage
1/4 cup shredded carrots
1/4 cup finely sliced green onions, including the greens
1/4 cup sliced edible pea pods, sliced lengthwise
1/4 cup chopped peanuts
Chopped fresh cilantro for garnish
In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.
Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature.
For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.
Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.
To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.
To serve, place the fish on a plate and serve with the slaw on the side.