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
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.
Cut the tuna into 4 equal-sized slices, rub with the marinade and allow to infuse.
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.
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.
Briefly fry the broccoli florets in the pan with a little oil and use soy sauce to deglaze.
Sear the tuna fish steaks in some oil for around one minute on each side. Then roll in the black sesame seeds.
Finely slice the tuna as desired. Dish up with the wasabi potato puree and broccoli florets and serve.