Get inspired and watch Chef Andrew from North Coast Seafoods prepare this delicious recipe.
Seafood Supper Club Recipe
Seared-to-perfection tuna steaks on a bed of crisp arugula, pickled ginger and dressed with a spicy wasabi sauce.
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Ingredients
Directions
1. Wash hands with soap and running water.
2. Rinse fresh produce.
3. Prepare a charcoal grill or preheat gas grill to medium high heat and scrape clean.
4. Pat both sides of tuna steaks dry with a paper towel. Brush one side with oil and season with salt and pepper.
5. Gently place tuna on grill, oiled side down. Brush top side with oil and season with salt and pepper. Wash hands after handling raw fish.
6. Grill over direct heat for about a minute, then rotate steaks 1/4 turn for cross-hatched grill marks. Cook for another minute.
7. Flip and cook until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 1 to 3 more minutes.
8. Remove from grill and allow to rest.
9. Spread 1 to 2 tablespoons wasabi sauce on bottom bun. Add a large pinch of arugula. Place tuna steak on bun and top with about 1 tablespoon pickled ginger and top bun.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!