Thunfisch Steak

Tuna Steak with Wasabi Mashed Potatoes

40—50 Min

Sushi without wasabi is just unthinkable — but this spicy green horseradish also goes well with meals that don't contain raw fish. In this dish, it is mixed with the mashed potatoes to add a kick of spice.

Ingredients 4 Portions

  • 500 gTuna, sushi quality
  • 1 pieceBroccoli
  • 1 kgPotatoes, floury
  • 150 mlMilk
  • 50 gButter
  • 1 pieceGarlic clove
  • 1 pieceGinger, half the size of a thumb
  • 1.5 tsp.Wasabi powder
  • 2 tbsp.Black sesame seeds
  • 2 tbsp.Soy sauce
  • 1 pinchPepper Black, Whole
  • 1 pinchSea Salt, Coarse
  • Oil for frying (e.g. peanut oil)

Preparation

  1. 1

    Cook the potatoes in a large pan of water. Meanwhile, peel and thinly chop the garlic and ginger. Combine 2 tbsp. of sesame oil and 2 tbsp. of soy sauce to make a marinade.

  2. 2

    Cut the tuna into 4 equal-sized slices, rub with the marinade and allow to infuse.

  3. 3

    Bring a small pan of salted water to the boil. Cut the broccoli into small florets and wash. Broccoli for around three minutes in boiling water then plunge into ice-cold water so that the florets keep their color.

  4. 4

    Peel the potatoes, then either crush them or press them through a ricer and mix with milk and butter to form a puree. Season with 1–2 tsp. of wasabi and around 2 tsp. of salt and freshly ground pepper.

  5. 5

    Briefly fry the broccoli florets in the pan with a little oil and use soy sauce to deglaze.

  6. 6

    Sear the tuna fish steaks in some oil for around one minute on each side. Then roll in the black sesame seeds.

  7. 7

    Finely slice the tuna as desired. Dish up with the wasabi potato puree and broccoli florets and serve.