Avocado Wasabi Sauce
A simple wasabi sauce dresses up grilled tuna beautifully. It is quick and easy and makes an otherwise unadorned tuna steak special. Since I started making this with avocado, I love it ten times as much and have easily found ways to use the leftovers. (And I no longer wait for just tuna to make it!) Likewise, it has been a hit with kids and company.
Spoon over Asian Tomato Grilled Tuna (recipe coming soon) or any other fish you like. I also loved it mashed into a baked potato or stirred into rice. Come to think of it, I think it would be pretty fabulous on steak or grilled chicken. (Can you tell I like this one?) It is a rather healthy recipe, although you wouldn’t guess it by the creaminess and flavor!
Note: I have tried this recipe using all Greek yogurt but find the mayo balances the flavors nicely.
Avocado Wasabi Sauce:
1/2 a ripe avocado
1/4 cup plain Greek yogurt (I use Chobani non-fat for this)
1/4 cup mayonnaise
1 teaspoon wasabi powder (or more to taste)
1/2 tablespoon lime juice
1/2 teaspoon sea or kosher salt
In a medium bowl, dissolve the wasabi powder in the lime juice. Scoop the avocado out of the shell and into the bowl. Mash well. Add the remaining ingredients and stir until completely blended. Store in the refrigerator until ready to use.
Will keep several days stored, covered, in the fridge. This recipe yields about one cup of sauce and may be doubled easily.
This recipe was shared with Recipes for my Boys Thursday’s Treasures, week 35 and Amee’s Savory Dish’s Fit and Fabulous Fridays.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
This looks absolutely delicious! I’ve recently discovered how much I love the flavor of wasabi. I’m looking forward to trying this recipe.
It was one of those experiments that really worked and another reason for me to keep avocados on hand! Hope you enjoy it!
I have to say, I’ve never had wasabi outside of a Japanese Restaurant but you are making me want to change my ways. Going to have to get some and give this recipe a try, thanks for sharing!
Thanks, Joan! If you make the wasabi, try mashing some of it into a baked potato instead of butter. It’s yummy!