- 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
Grilled Tuna with Avocado Wasabi Sauce
Yield: 4 servings
For the Grilled Asian Tuna
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
- 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
- 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.