A simple wasabi sauce dresses up grilled tuna beautifully. It’s quick and easy and makes an otherwise unadorned tuna steak special. Since I started adding avocado to my wasabi sauce, I love it ten times more and always find delicious new ways to use any leftovers. (And I no longer wait for just tuna to make it!) What’s more, this speedy sauce has been a hit with company and even my kids.
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.
Avocado Wasabi Sauce
Ingredients
- 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
Instructions
- In a medium bowl, dissolve the wasabi powder in the lime juice. ย Scoop the avocado out of the shell and into the bowl. ย Mash well. ย Add the remaining ingredients and stir until completely blended. ย Store in the refrigerator until ready to use.
- Will keep several days stored, covered, in the fridge. ย This recipe yields about one cup of sauce and may be doubled easily.
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