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.
- 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
- 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
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.
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.
Will keep several days stored, covered, in the fridge. This recipe yields about one cup of sauce and may be doubled easily.