Ingredients
1/2
cup mayonnaise or salad dressing
1
teaspoon wasabi powder or prepared horseradish
2
pounds tuna steaks, 3/4 to 1 inch thick
1/2
cup vegetable oil
1/3
cup soy sauce
2
tablespoons packed brown sugar
2
teaspoons sesame oil
2
teaspoons grated gingerroot
2
cloves garlic, finely chopped
2
teaspoons sesame seed, toasted if desired
Preparation
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
