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Wasabi Encrusted Tuna Steaks

"This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans."

By allrecipes · From Open Recipes · 9 ingredients
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Why it works: Sake and wasabi work together. They rank in the top 12% of all ingredient pairs, and 10 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

6 servings
Prep30 min
Cook10 min

Ingredients

Contains: 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 allrecipes. 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. Sake + wasabitop 12% of all pairs
    Aroma overlaplow
    Mentioned together10 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

    Shared aroma: coumarin (sweet, hay).

  3. Rice + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

    Shared aroma: nonanal (fat, citrus).

  5. Sake + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together79 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (ginger, sake, rice, vinegar, sesame, wasabi, sugar):

  1. Peanutbetter flavor fit
  2. Soybeanbetter flavor fit
  3. Beansbetter flavor fit
  4. Peasthe original

Fit is the average pairing score against ginger, sake, rice, vinegar, sesame, wasabi, sugar. 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).