Sushi-fiend that I am, it’s not a stretch to understand why I love this recipe. For many years, I’ve made some manifestation of this dish. I love fresh tuna, in general, prepared with Asian flavors, and the wasabi butter with cilantro is the piece de resistance in this particular recipe.
I purchased ahi, sushi-grade tuna steaks, and so will serve my tuna rare. For lesser grades of tuna, prepare grill to medium high heat and cook until just done. If you continuously baste the tuna with the marinade, it will remain moist and juicy.
I made a few changes to the original recipe for simplification. As well, the recipe instructs one to grill the tuna until cooked throughout. Using a sushi-grade tuna, you may want to purchase the thickest steaks (1 1/4-1 1/2-inch thick) available, to insure you don’t overcook the center as the exterior cooks to a golden brown patina.
This recipe is adapted from a grilled tuna recipe found in Sarah Leah Chase’s “Nantucket Open House” cookbook published in 1987. The recipes are in the genre of the popular Silver Palate cookbook for good reason; Ms. Chase coauthored The Silver Palate Good Times Cookbook.
The tuna is delicious on a bed of arugula; make extra marinade and toss with cooked angel hair pasta and sesame seeds for the perfect side.