Tuna Steak with Wasabi Mashed Potatoes
40—50 Min
Sushi without wasabi is just unthinkable — but this spicy green horseradish also goes well with meals that don't contain raw fish. In this dish, it is mixed with the mashed potatoes to add a kick of spice.
Ingredients 4 Portions
- 500 gTuna, sushi quality
- 1 pieceBroccoli
- 1 kgPotatoes, floury
- 150 mlMilk
- 50 gButter
- 1 pieceGarlic clove
- 1 pieceGinger, half the size of a thumb
- 1.5 tsp.Wasabi powder
- 2 tbsp.Black sesame seeds
- 2 tbsp.Soy sauce
- 1 pinchPepper Black, Whole
- 1 pinchSea Salt, Coarse
- Oil for frying (e.g. peanut oil)
Preparation
- 1
Cook the potatoes in a large pan of water. Meanwhile, peel and thinly chop the garlic and ginger. Combine 2 tbsp. of sesame oil and 2 tbsp. of soy sauce to make a marinade.
- 2
Cut the tuna into 4 equal-sized slices, rub with the marinade and allow to infuse.
- 3
Bring a small pan of salted water to the boil. Cut the broccoli into small florets and wash. Broccoli for around three minutes in boiling water then plunge into ice-cold water so that the florets keep their color.
- 4
Peel the potatoes, then either crush them or press them through a ricer and mix with milk and butter to form a puree. Season with 1–2 tsp. of wasabi and around 2 tsp. of salt and freshly ground pepper.
- 5
Briefly fry the broccoli florets in the pan with a little oil and use soy sauce to deglaze.
- 6
Sear the tuna fish steaks in some oil for around one minute on each side. Then roll in the black sesame seeds.
- 7
Finely slice the tuna as desired. Dish up with the wasabi potato puree and broccoli florets and serve.
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