Seared Wasabi Tuna with Avocado Cream and Maple-Soy Sauce

By mschweickert

Ingredients

• 1/2 cup maple syrup
• 1/2 cup soy sauce
• 1 large avocado, halved, pitted, peeled
• 2 tbsp water
• 1 tbsp olive oil
• 2 tsp fresh lemon juice
• 1/4 cup wasabi powder (horseradish powder)
• 2 1/2 tbsp (about) water
• 6 4-ounce sushi grade yellowfin tuna (ahi) steaks
• 1/4 cup sesame seeds
• 3 tbsp canola oil
• hot chili sauce (such as sriracha) or hot chili paste (such as sambal oelek)

Preparation

Step 1

Combine maple syrup and soy sauce in medium saucepan. Boil over medium heat until reduced to 1/2 cup, stirring occasionally, about 5 minutes (watch closely to prevent bubbling over).


Puree avocado, 2 tbsp water, oil and lemon juice in blender. Transfer to small bowl. Season with salt and pepper.

Mix wasabi powder and 2 1/2 tbsp (about) water in small bowl to form thick but spreadable paste. Rub about 1/4 tsp wasabi paste on both sides of each tuna steak. Place sesame seeds on small plate. Press both sides of each tuna steak into sesame seeds.

Heat oil in heavy skillet over high heat. Add tuna to skillet and cook until sesame seeds turn light brown, about 20 seconds per side. Transfer to cutting board. Cut each steak into 4 slices.

Place 2 tbsp avocado cream onto each plate. Use back of spoon to spread cream into 2 inch circle. Fan tuna over avocado cream. Drizzle with maple soy sauce; garnish with dots of chili sauce.