From Timeless Entertaining: Four Generations of Creative Kosher Cuisine
Wasabi is a Japanese condiment like horseradish. It is usually sold as a powder or paste. The paste is preferable as many of the powders are not true wasabi. Caution: it is very hot!
Mayonnaise was invented in France in 1756 by a French chef. Richard Hellmann’s deli in New York served ready-made mayonnaise in 1905, first in wooden bowls and then in 1912, in wide-mouth glass bottles.
More about Timeless Entertaining:
“Good food, lovingly prepared, fuels the body and feeds the soul. Delightful aromas and delectable tastes evoke memories of our past and nourish us for the future. A well-cooked meal draws us together and encourages us to share stories and relay news. Food is the centerpiece of our life-style events and celebrations. When we extend our hospitality, we become engaged in the wider world. Gatherings around the family table link one generation to the next.” - Phyllis Finkelstein and Marlene Green, Cookbook Editors and Project Co-Chairs
Tuna Steaks with Wasabi Mayonnaise
Pareve
Makes 4 servings
Ingredients
¼ cup mayonnaise
2 Tbs minced scallions, green and white parts
1 Tbs wasabi paste
2 Tbs teriyaki sauce
1 Tbs soy sauce
1 Tbs rice vinegar
4 (8-ounce, 1-inch thick) tuna steaks
Vegetable oil
Preparation
1. In a small bowl, whisk together mayonnaise, scallions and wasabi paste until blended. Cover and refrigerate.
2. In a separate small bowl, whisk together teriyaki sauce, soy sauce and rice vinegar. Place tuna in a resealable plastic bag. Pour teriyaki mixture over tuna, seal bag and turn to coat tuna. Marinate at room temperature for 30 minutes, turning bag occasionally.
3. Brush grill with vegetable oil and preheat over medium-high heat.
4. Drain tuna and grill 4 minutes on each side for medium, or to desired degree of doneness. Top each tuna steak with about 2 tablespoons of wasabi mayonnaise.
