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Recipes Forum - Char-Grilled Tuna with Capsicum, Asparagus and Wasabi Sauce


Ingredients:

6 Par-boiled pink-eye potatoes, halved

Olive oil

Salt

Pepper

8 Asparagus spears, blanched

4 (1/2 lb. each) Tuna steaks

Lemon juice

Char-grilled and marinated red and yellow capsicum slices

ACETUM Balsamic Vinegar


Wasabi Sauce (recipe follows)
1 clove garlic, peeled
Salt
1 egg yolk
1 tablespoon water
1 cup olive oil
Wasabi paste, to taste
Lemon juice

Directions:

1. Coat the potatoes with olive oil and season with pepper and salt.

2. Char-grill the potatoes on a preheated grill until tender and set aside in a warm place.

3. Briefly char-grill the asparagus and set aside with the potatoes.

4. Season the tuna with pepper and salt and a squeeze of lemon juice. Sear the steaks on a hot grill for a few minutes on each side, leaving the tuna rare in the center.


TO SERVE:transfer the tuna steaks to heated serving plates. Add the potatoes, asparagus, and capsicum. Drizzle with a little olive oil and ACETUM Balsamic Vinegar and serve at once with Wasabi Sauce.

Wasabi Sauce:

1. With a mortar and pestle, pound the garlic to a fine paste with a pinch of salt.

2. Transfer the mixture to a bowl and add the egg yolk and water. Whisk in the olive oil in a very slow, steady stream until the mixture thickens.

3. Stir in the wasabi and lemon juice to taste, and season with extra salt, if necessary.


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