Grilled Asian Tuna with Avocado Wasabi Sauce

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Sitting at our sons’ lacrosse game, my friend, Christina, told me about a marinade that she had recently used on swordfish.  When the evening’s plans went awry and she had to save the already-marinating swordfish for the next night, she realized that an overnight marinade worked quite well with this recipe.

She was kind enough to share the recipe and I tried the overnight soak, too.  It was fantastic!  If you haven’t thought that far ahead, however, a few hours will impart great flavor, too.  I also thought this marinade would be exceptional for tuna topped with wasabi sauce.  A ripe avocado initially inspired this sauce which has become a favorite in our house.  Don’t limit it to just tuna; spoon over salmon, mash into a baked potato, or dollop over steak!

Note:  I served this with my Green (Brown) Rice,  Click HERE for recipe.

Grilled Asian Tuna with Avacado Wasabi Sauce
Yield: 4 servings
For the Grilled Asian Tuna
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh parsley, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano, or 1 tablespoon chopped fresh
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds tuna steaks
For the Avocado Wasabi Sauce
  • 1/2 a ripe avocado
  • 1/4 cup plain Greek yogurt (may use nonfat, 2% or whole according to preference)
  • 1/4 cup mayonnaise
  • 1 teaspoon wasabi powder (or more to taste)
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon sea or kosher salt
For the Grilled Asian Tuna
  1. Mix all ingredients together, except the tuna, in a zipper top bag.  Add the tuna, seal the bag, and marinate in the refrigerator for several hours or up to all day.  When ready to eat, remove tuna from marinade and grill over medium-high heat to your preferred level of doneness.  Serve with the avocado wasabi sauce, if desired.
For the Avocado Wasabi Sauce
  1. n 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.
  2. Will keep several days stored, covered, in the fridge.  This recipe yields about one cup of sauce and may be doubled easily.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

This recipe was shared with Recipes for my Boys Thursday’s Treasures, week 35 and Amee’s Savory Dish’s Fit and Fabulous Fridays.

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Comments

    1. Ann

      I was blowing the good smells your way: ) The Green Rice gets its green from kale, cilantro and chives–mostly kale!

      Reply
  1. Art Largay

    I have to admit I was skeptical about this recipe because I NEVER marinate seafood more than an hour or so. But I left this for about 8 hours and skillet seared it in butter. It was great and the avocado wasabi made it even better. Served with a cauliflower “rice” bed. Holy sht , it was amazing! Thank you!

    Reply
    1. Ann Post author

      Breakfast wasn’t that long ago but your comment is making me hungry, Art! I’m delighted you tried this recipe and liked. Thanks so much for the great feedback!

      Reply
  2. ROBERT I RECKER

    Mayo? Seriously? Add a decent amount of avocado, omit the Mayo, add non-fat yogurt sparingly. It’s supposed to be an avocado sauce…
    Tomato paste totally unnecessary, adds nothing.

    Reply
    1. Ann Post author

      Hi Robert, Perhaps this recipe isn’t for you! As an option, here’s an avocado sauce that’s mayo- and yogurt-free: https://fountainavenuekitchen.com/avocado-lime-sauce/.) As for the tomato paste, although not typical in a fish marinade, I think it adds complexity to the finished product. But again, you can certainly choose a recipe that looks more appealing to you.

      Reply