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Wasabi-Sesame Crusted Tuna with Soy-Ginger Marinade Recipe

This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...

By chow · From Open Recipes · 14 ingredients
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Why it works: Pepper and wasabi work together. They rank in the top 12% of all ingredient pairs, and 73 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

6 servings

Ingredients

Contains: wheat, soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + wasabitop 12% of all pairs
    Aroma overlaplow
    Mentioned together73 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Ginger + clovetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,171 recipes

    Shared aroma: estragole (anise, licorice).

  3. Sesame + wasabitop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together68 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13,144 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Ginger + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (sauce, ginger, pepper, garlic, sherry, sesame, wasabi):

  1. Corianderbetter flavor fit
  2. Cuminbetter flavor fit
  3. Turmericbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against sauce, ginger, pepper, garlic, sherry, sesame, wasabi. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).