Ginger tuna with wasabi drizzle recipe
Ginger Tuna with Wasabi Drizzle recipe
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|125 ml||olive oil|
|2 tsp||root ginger, freshly grated|
|2||chilies, small, deseeded and very finely chopped|
|2 tbsp||lemon grass, fresh and very finely chopped|
|4||tuna steaks, thick|
|250 ml||white wine|
|2 tbsp||palm sugar, finely grated|
|80 ml||cider vinegar|
|½ tbsp||wasabi paste|
|300 ml||crème fraîche|
Combine oil, ginger, chili and lemon grass in a large bowl, add tuna steaks and marinade refrigerated for 3 hours.
For the drizzle: mix wine, sugar and vinegar in a small sauce pan and simmer until reduced by half. Let slightly cool, then stir in Wasabi paste and crème fraiche.
Drain tuna steaks, save marinade. Grill or fry tuna on both sides until just done or medium rare, while continuously basting with the marinade.
Serve with the drizzle.
ca. 3 hrs
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Ginger tuna with wasabi drizzle recipe
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