Tuna with wasabi lime butter sauce saltimbocca *jb

4 Servings

Ingredients

Quantity Ingredient
4 Thick (1-inch) tuna steaks (each about 1/2 pound)
Vegetable oil for brushing tuna
1½ teaspoon Crushed black peppercorns
1 tablespoon Minced fresh dill
3 Scallions, sliced thin (1/3 cup)
1 teaspoon Minced fresh coriander
1½ tablespoon Fresh lime juice
3 tablespoons Soy sauce
1½ tablespoon Wasabi paste* (green horseradish paste)
¾ Stick (6 tablespoons) cold unsalted butter, cut into pieces

Directions

FISH

SAUCE

* Available at Japanese markets and some specialty food shops.

Prepare grill.

Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil. Spread peppercorns and dill evenly on both sides of tuna and marinate for 20 minutes.

Grill tuna on an oiled rack set about 5 to 6 inches over glowing coals 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan.) Serve tuna with sauce.

Make sauce while tuna marinates: In a heavy saucepan combine scallions, coriander, lime juice, soy sauce, and wasabi paste and bring to a boil. Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to separate.) Serves 4

From Saltimbocca, in Vancouver, British Columbia.

Gourmet November 1994 You Asked For It Posted to MM-Recipes Digest V3 #2.TXT

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