John Myers
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Grilled Tuna with Wasabi-mashed Potatoes and Seasonal Vegetables
The perfect grilled tuna with wasabi-mashed potatoes and seasonal vegetables recipe with a picture and simple step-by-step instructions.
Tuna
- 5 piece Tuna steak
- 5 tbsp Soy sauce sweet
- 4 tbsp Teriyaki sauce
- 1 piece Clove of garlic
- 1 tbsp Sesame oil
Wasabi mashed potatoes
- 700 g Potatoes
- 2 tsp Wasabi paste
- 1 piece Clove of garlic
- 3 tbsp Butter
- 100 ml Milk
Fried beans
- 300 g Green beans
- 100 ml Oil
- 1 tbsp Golden Mountain Sauce
tuna
- For the tuna, first mix the marinade of soy and teriyaki sauce, chopped garlic and sesame oil and marinate the tuna steaks in it for about 2 hours. Now place the tuna steaks in a hot grill pan and grill on both sides for about 2-3 minutes. Make sure that the steaks must be raw in the middle.
Wasabi-mashed potatoes
- For the wasabi-mashed potatoes, peel the potatoes and cook them until cooked. Drain the water and mash the potatoes with wasabi, minced garlic, butter and milk.
Green beans
- Put the green beans in the hot oil and deep-fry until they are completely dry (approx. 4-5 minutes). Then remove and mix with Golden Mountain sauce.
- Arrange everything nicely on a preheated plate and serve immediately.
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