Ingredients
3
tbsp wasabi powder (horseradish powder)
1/3
cup reduced-sodium soy sauce
1
1/2 tsp oriental sesame oil
1
1/2 tsp minced fresh ginger
4
green onions, very thinly sliced
4
6-ounce ahi tuna steaks (each about 1 inch thick)
1
cucumber, peeled, seeded, cut into matchstick-size strips
Directions
1.
Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
2.
Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
3.
Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.
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