Crisp Wasabi Tuna

Ingredients

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

• 5 sheets phyllo
• 1/4 cup clairifed butter
• 4 tablespoons wasabi powder
• 1/4 cup pineapple juice
• 4 (6-ounce) pieces sashimi tuna, cut into rectangles
• 1/4 cup peanut oil or canola oil (I used peanut oil)
• 1/4 cup rice wine vinegar
• 1/2 cup sugar
• 1 tablespoon fine sea salt
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 tablespoon sambal oelek
• 1/2 tablespoon chopped cilantro
• 1/2 tablespoon chopped mint
• 1/2 tablespoon chopped basil
• 2 tablespoons peanut oil
• 3/4 cup baby shiitake mushrooms
• 3/4 cup edamame
• 1/4 cup Chili Soy (recipe below)
• 1 tablespoon honey
• 1 teaspoon sambal oelek
• 2 tablespoons cold butter
• Salt and freshly ground pepper
• 1/2 cup Citrus Soy
• 1/2 cup Chili Glaze
• 1 cup soy sauce
• 1/2 cup rice wine vinegar
• 1 tablespoon sambal
• 2 cloves garlic
• 1/2 cup sugar
• 3 tablespoons honey
• 2 tablespoons diced fresh ginger
• 1 tablespoon chopped cilantro
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 orange, zest and juice
• 1/2 cup honey
• 2 tablespoons sambal
• 3 tablespoons rice wine vinegar
• 1 tablespoon fine sea salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the soy sauce, sambal oelek, minced garlic and honey to make the Chili Soy, then set aside. Whisk the lemon, lime and orange zest and juice with soy sauce and the chopped cilantro to make the Citrus Soy.

2. Simmer the sugar, rice wine vinegar, honey, sambal, diced fresh ginger and a clove of garlic in a small pan for about 5 minutes until syrupy to make the Chili Glaze. Cool.

3. Mix the wasabi powder with the pineapple juice and fine sea salt until smooth, adding a splash of water if too thick.

4. Heat 2 tablespoons peanut oil in a skillet. Sauté the baby shiitake mushrooms and edamame with minced garlic and minced ginger for 4 minutes. Season with salt and pepper, then stir in the Chili Soy and cold butter. Keep warm.

5. Whisk the remaining peanut oil or canola oil with rice wine vinegar, the chopped mint, basil, cilantro and sambal oelek to make a herb dressing.

6. Season the tuna pieces with salt and pepper and brush all sides with the wasabi paste.

7. Brush each phyllo sheet with clarified butter, layer them, and wrap each tuna piece tightly, then brush the outside with butter.

8. Bake the wrapped tuna at 375°F (190°C) for 12 to 15 minutes until golden and the fish reaches 145°F (63°C) in the thickest part. Rest 3 minutes.

9. Slice the tuna and serve over the mushroom and edamame mixture, drizzled with Citrus Soy, Chili Glaze and the herb dressing. Optional: add extra herbs.