Tuna Steaks With Wasabi-Coconut Sauce (Recipe)

 

Ingredients

450g (13oz) tin unsweetened coconut milk
1/2 tbsp wasabi powder
Salt
Six 150g (5oz) 25mm (1in) thick tuna steaks (ahi or yellowtail sushi grade)
Freshly ground black pepper

Steps

1. Mix together the coconut milk and wasabi powder in a saucepan using a wire whisk until the wasabi is thoroughly dissolved.  Stand at room temperature for 30 minutes.

2. Bring the coconut-wasabi mixture to a simmer, whisking constantly.  Lower heat to medium and reduce mixture to 375gm (12fl oz).  This will take approximately 5 minutes.  Add 1/4 teaspoon salt and stir.  Remove from heat.

3. Season each side of the tuna steaks with salt and freshly ground black pepper.  Place two large non-stick frying pans over high heat.  When very hot, almost smoking, add the tuna steaks.  Cook for 2 minutes and turn.  Cook for 1 to 2 minutes more, until tuna is browned on the outside but still rare on the inside.

4. Remove the tuna from the pans and let stand for 1 minute.  Reheat the coconut-wasabi sauce gently over low heat.  Cut the tuna on the bias into 12mm (1/2in) thick slices, pour the sauce over the fish and serve immediately.