Like most people, we we were grilling over the long 4th of July weekend. One new recipe that will surely become a staple to our grilling rotation is this simple, quick grilled tuna dish. The tuna is seasoned with soy sauce & wasabi, then wrapped in nori – a lovely packet of deliciousness.
It only requires four ingredients: nori (seaweed), tuna steaks, soy sauce & wasabi paste. I got this recipe courtesy my sister-in-law, who has raved about this in the past. We happened to have some leftover nori from a recent sushi-making session and were feeling like grilling something on the lighter side, instead of pork or beef.
If you have the time or ingredients, you could probably add in some rice wine vinegar or sesame oil.
Time: 35 minutes / Serves 2
Tuna steaks (sashimi-grade)
Nori/seaweed sheets (like the kind used for sushi) – 1 per steak
Soy sauce – 1/4 cup or to taste
Wasabi paste (to taste)
- Pour soy sauce over steaks. Let sit for a few minutes while you gather the rest of your ingredients.
- Brush/spread wasabi paste over one side each steak. If you like it a little spicier, add wasabi to both sides.
- Pre-heat grill.
- Wrap each tuna steak in nori. No difficult technique here. Just make sure the tuna is enclosed in the seaweed.
- Grill for 2-2.5 minutes per side (start with seam-side down first).
- Remove from heat. Let rest for 5-10 minutes.
- If using low-sodium soy sauce, lightly season tuna with salt (kosher or sea) before adding wasabi
- Try to purchase tuna steaks that are generally uniform in shape. This will make wrapping easier.
- If grilling is not an option, you could pan sear this instead.