Ingredients Jump to Instructions ↓

  1. 1 tablespoon whole black peppercorns

  2. 1 tablespoon whole green peppercorns

  3. 1 tablespoon whole red peppercorns

  4. 1 pound of sushi grade yellowfin tuna, cut into a long, thin strip

  5. 2 tablespoons canola oil

  6. 2 cups low sodium soy sauce

  7. 1 cup orange juice

  8. 1/2 cup heavy cream

  9. 2 tablespoons wasabi powder

Instructions Jump to Ingredients ↑

  1. In a spice grinder , coarsely grind peppercorns. Coat the tuna with the peppercorns, pressing them into the flesh of the fish . Add oil to a hot saute pan. Sear the tuna in the saute pan, for about 1 minute per side. Remove tuna from the pan and slice into 1/4 inch thick slices. In a saucepan , combine the soy sauce and orange juice and bring to a boil. Boil the soy sauce mixture until reduced by 70 percent and has achieved a syrup consistency. Cool. Whip the cream . Fold in the wasabi powder. Drizzle a little orange soy sauce onto each slice of tuna. Top with a little wasabi cream.


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