Nitrate & Nitrite Free Gluten Free Tuna Steak with Wasabi Butter
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Learn more →Ingredients
2 servings
For the tuna
- 2 ahi tuna steaks (about 6 oz each, 1-inch thick)
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp black pepper
- 1 tsp neutral oil (such as avocado or canola oil)
For the wasabi butter
- 3 tbsp unsalted butter, softened
- 1 ½ tsp wasabi paste
- 1 tsp tamari
- 1 tsp fresh lime juice
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, stir together the tamari, toasted sesame oil, grated ginger, and black pepper. Place the tuna steaks in a shallow dish, pour the marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes. Reserve the marinade — do not reuse it as a sauce.
- 2
While the tuna marinates, make the wasabi butter: in a small bowl, mash together the softened butter, wasabi paste, tamari, and lime juice until smooth and evenly combined. Set aside at room temperature.
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