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Categories:
tuna olive oil ginger red birds fresh lemongrass white wine palm sugar cider vinegar wasabi paste Creme Fraiche
Viewed: 39 - Published at: 5 years agoIngredients
- 4 None tuna steaks (about 1 3/4 lbs)
- 1/2 cup olive oil
- 1 piece (3/4 inch) ginger, grated
- 3 None red bird's-eye chili peppers, seeded and finely chopped
- 1 stick (4 inches) fresh lemongrass, finely chopped
- 1 cup white wine
- 2 tbsp finely chopped palm sugar or packed dark brown sugar
- 1/3 cup cider vinegar
- 1 tbsp wasabi paste
- 1 1/4 cups creme fraiche
Method
- Combine tuna, oil, ginger, chili peppers and lemongrass in a large bowl. Cover; refrigerate for 3 hours or overnight.
- For the wasabi cream, stir wine, sugar and vinegar in small saucepan on low heat. Simmer, uncovered, until reduced by half. Cool slightly. Stir in wasabi and creme fraiche.
- Preheat the broiler. Drain tuna; reserve marinade. Broil tuna, brushing with reserved marinade, until browned on both sides and just cooked through. Serve with wasabi cream.
