Grilled Tuna Steaks with Wasabi Blueberry Sauce
Ingreadient
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1 tablespoon vegetable oil
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1 shallot, minced
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1 (6 ounce) package fresh blueberries
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1 tablespoon honey
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1 tablespoon less-sodium soy sauce
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1 teaspoon rice vinegar
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1 teaspoon wasabi paste
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1 1/2 pounds 1-inch-thick sushi-grade tuna steaks
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon furikake seasoning, or more as needed
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hot cooked rice, for serving
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chopped fresh cilantro, for garnish
Direction
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For sauce, heat oil in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add blueberries, honey, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer, uncovered, until most of blueberries have burst, about 5 minutes. Transfer to a medium bowl. Set bowl in a larger bowl filled with ice water. Let cool completely, about 20 minutes. Stir in wasabi paste.
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Preheat grill to medium-high heat (375 to 400 degrees F (190 to 200 degrees C)). Pat tuna steaks dry with paper towels. Season with salt and pepper. Spread furikake seasoning on a small plate. Roll edges of tuna steaks in furikake to coat.
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Oil grill grates. Grill tuna, covered, turning halfway through, about 4 minutes. (Tuna should be pink in center.) Transfer tuna to a cutting board; tent with foil and let stand 5 minutes. Thinly slice tuna steaks and serve over rice with sauce. Garnish with cilantro.
