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Sweet Wasabi Tuna with Red Pepper Coulis Recipe

Previously featured at Shrine Asian Kitchen Lounge & Nightclub, recipe by Chef Kevin Long. A delicious way to prepare and serve tuna steaks.

By chow · From Open Recipes · 9 ingredients
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Why it works: Wasabi and miso work together. They rank in the top 4% of all ingredient pairs, and 8 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

8-10 serving

Ingredients

Contains: soy (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. Wasabi + misotop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sauce + misotop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together37 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pineapple + peppertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together532 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Pineapple + sugartop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together4,839 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Wasabi + saucetop 10% of all pairs
    Aroma overlaplow
    Mentioned together45 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the pineapple

How well each one fits the dish's main ingredients (wasabi, sauce, miso, sugar, pepper):

  1. Avocadobetter flavor fit
  2. Limebetter flavor fit
  3. Lemonbetter flavor fit
  4. Pineapplethe original

Fit is the average pairing score against wasabi, sauce, miso, sugar, pepper. 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).