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Categories:
cooking spray white miso water grapeseed oil shallots sugar wasabi paste lime juice soy sauce freshly ground black pepper watermelon fresh chives
Viewed: 9 - Published at: 6 years agoIngredients
- cooking spray
- 1 tablespoon white miso paste
- 2 tablespoons water, divided
- 2 teaspoons grapeseed oil
- 4 (4-ounce) fresh tuna steaks (about 1 inch thick)
- 1 cup shaved shallots
- 1 teaspoon sugar
- 2 teaspoons wasabi paste
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 teaspoons freshly ground black pepper
- 2 cups watermelon cut into 1-inch cubes
- 2 tablespoons minced fresh chives
Method
- Fire up your grill to high. Away from the heat, coat the grill grate evenly with cooking spray.
- In a small bowl, combine the miso, 1 tablespoon of water, and the grapeseed oil.
- Rub the tuna steaks evenly with the miso paste mixture.
- Refrigerate, uncovered, for 15 minutes.
- Combine 1 tablespoon of water, the shallots, the sugar, and the wasabi. Toss well and let marinate at room temperature, folding occasionally as the juices release from the shallots.
- Combine the lime juice, the soy sauce, and the black pepper in a large bowl.
- Add the watermelon to the lime-soy mixture and toss. Let rest at room temperature until ready to serve.
- Grill the steaks, until only marked, about 45 seconds. The tuna for this dish is best served ultra-rare.
- On a cutting board, with your sharpest knife, cut the tuna into 3/4-inch-thick pieces against the grain.
- Gently fold the tuna into the watermelon salad.
- To serve, lay a bed of the tuna and watermelon salad on each of 4 plates. Scatter the wasabi shallots on top, and sprinkle evenly with the chives.
