Grilled Wasabi-Crusted Tuna

Grilled Wasabi-Crusted Tuna

Yield: 4 Servings

1 lb tuna steaks

2 T  wasabi powder

2 T  fresh lemon juice

Have fish seller cut tuna steaks in 3/4' thickness.  If desired,

swordfish or shark may be substituted for tuna.

Mix wasabi powder and lemon juice together to a thin paste

consistency, adding more or less of each ingredient until desired

thickness is reached. Let stand ten minutes for flavors to develop.

Marinate tuna briefly in wasabi mix, 10 to 15 minutes, turning to

coat. Wasabi should remain on steaks.

Grill steaks 3 to 4 minutes per side, allowing the grill-grate to sear

each side.  Tuna is done when it barely loses its translucency in the

center

Serve immediately, with a seasoned rice pilaf and a tossed salad.

Wasabi powder is found in small cans in most Oriental grocery markets,

although it can now be found in many of the larger supermarkets with a

gourmet foods section. Wasabi is referred to as 'Japanese

horseradish', although this is something of a misnomer since strictly

speaking the root from which the powder is ground is not a

horseradish The powder is spicy hot, but not a long-burning heat.

Most of the heat will be lost in the marinating/grilling process,

leaving a wonderful crusted essence to flavor the tuna.