Serves 4
Preparation time is 15 minutes, cooking 10 minutes
Ingredients
- Four 1-inch-thick tuna steaks
- Vegetable oil for brushing tuna
- Salt and pepper for season
Sauce # 1
- 2 scallions, sliced thin
- 1 tsp fresh coriander, minced – (5ml)
- 2 tbsp fresh lime juice – (30ml)
- 3 tbsp soy sauce – (45ml)
- 1 ½ tbsp wasabi paste – (22.5ml)
- 6 tbsp unsalted butter, cut into pieces – (90ml)
Sauce #2
- ¼ cup balsamic vinegar – (60ml)
- ¼ cup water – (60ml)
- 2 tbsp fresh lemon juice – (30ml)
- 4 tsp packed light brown sugar – (20ml)
- Fresh chives for garnish
Sauce #3
- 2 tbsp fresh lemon juice – (30ml)
- 2 tbsp white wine – (30ml)
- 2 tbsp butter – (30ml)
- 1 tsp Dijon mustard – (5ml)
Directions
Sauce #1
- Season tuna with salt and pepper and brush with oil, place on warm grill and cook for 3 to 4 minutes, per side or until tuna is cooked through.
- Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter.
- Plate tuna pieces on to separate serving plates and spoon sauce over each piece.
- Serve and enjoy!
Sauce #2
- Season tuna with salt and pepper and brush with oil, place on warm grill and cook for 3 to 4 minutes, per side or until tuna is cooked through.
- Combine balsamic, water, lemon juice and brown sugar in a saucepot to reduce and thicken.
- Plate tuna pieces on to separate serving plates and spoon sauce over each piece and garnish with fresh chives.
- Serve and enjoy!
Sauce #3
- Season tuna with salt and pepper and brush with oil, place on warm grill and cook for 3 to 4 minutes, per side or until tuna is cooked through.
- Combine lemon juice, butter, wine and Dijon to a pot and bring to a gentle boil.
- Plate tuna pieces on to separate serving plates and spoon sauce over each piece.
- Serve and enjoy!