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Grilled Tuna Steaks with Wasabi-Blueberry Sauce

Prep Time:

10 mins

Cook Time:

​

Serves:

4 Servings

Level:

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About the Recipe

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Ingredients

  • 1 tablespoon vegetable oil

  • 1 shallot, minced

  • 1 (6 ounce) package fresh blueberries

  • 1 tablespoon honey

  • 1 tablespoon less-sodium soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon wasabi paste

  • 1 1/2 pounds 1-inch-thick sushi-grade tuna steaks

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon furikake seasoning, or more as needed

  • hot cooked rice, for serving

  • chopped fresh cilantro, for garnish

Preparation

Step 1


For sauce, heat oil in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add blueberries, honey, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer, uncovered, until most of blueberries have burst, about 5 minutes. Transfer to a medium bowl. Set bowl in a larger bowl filled with ice water. Let cool completely, about 20 minutes. Stir in wasabi paste.


Step 2


Preheat grill to medium-high heat (375 to 400 degrees F (190 to 200 degrees C)). Pat tuna steaks dry with paper towels. Season with salt and pepper. Spread furikake seasoning on a small plate. Roll edges of tuna steaks in furikake to coat.


Step 3


Oil grill grates. Grill tuna, covered, turning halfway through, about 4 minutes. (Tuna should be pink in center.) Transfer tuna to a cutting board; tent with foil and let stand 5 minutes. Thinly slice tuna steaks and serve over rice with sauce. Garnish with cilantro.







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