Pepper-Crusted Tuna Steak and Wasabi Potatoes

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the wasabi smashed potatoes

4 russet potatoes, cubed
1 tablespoon wasabi (use less if sensitive)
1/4 cup soy milk
Pinch sea salt and freshly cracked black pepper

For the teriyaki sauce

1/2 cup mirin wine
4 tablespoons low sodium tamari soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
4 cloves garlic, crushed
4 knobs ginger, peeled

For the pepper-crusted tuna steak

4 yellowfin sushi-grade tuna steaks, 1-inch thick
1/4 cup freshly cracked black pepper
4 tablespoons oil

To make the wasabi smashed potatoes: Boil potatoes in salt water until fork tender, about 10 to 15 minutes. Strain and place in a big bowl. Add wasabi, soy milk, salt, and pepper and smash together. Don't over-mash.

To make the Teriyaki Sauce: Heat a saucepan on medium, add mirin, tamari, honey, sesame oil, garlic, and ginger, bring to a boil. Reduce the heat to low and simmer for 5 minutes. Strain the sauce to remove garlic and ginger.

To make the Pepper-Crusted Tuna Steak: Coat tuna steaks evenly on all sides with freshly-cracked black pepper. In a frying pan, heat the canola oil on high heat until smoking. Place steaks in frying pan and baste with teriyaki sauce. For medium rare steak: cook for 1 minute, flip and cook for another minute.

Slice tuna against the grain to sever muscle, making tuna even more tender. Serve with a generous scoop of wasabi smashed potatoes. Drizzle teriyaki sauce over both.

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