Yellowfin Tuna with Wasabi Cream

  • Yield : 12 hors d'oeuvres
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  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole green peppercorns
  • 1 tablespoon whole red peppercorns
  • 1 pound of sushi grade yellowfin tuna, cut into a long, thin strip
  • 2 tablespoons canola oil
  • 2 cups low sodium soy sauce
  • 1 cup orange juice
  • 1/2 cup heavy cream
  • 2 tablespoons wasabi powder


Step 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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