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  • Recipe parson20160119 26781 hqf99x 1人份
评分: by 25 人
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For the tuna:

2 150g tuna steaks
2 tbsp dark soy sauce
1 tbsp mirin
1 garlic clove, crushed
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tsp sushi ginger
sesame oil, for frying

For the wasabi mash:

approx 500 g floury potatoes
150 ml warmed milk
knob of butter
1 tsp sea salt
1 tsp wasabi paste (or to taste)


  1. Begin with marinating your fishy. Combine soy sauce, mirin, garlic and sushi ginger in a bowl, slip in the tuna and coat with the sauce. Transfer to the fridge for marination.

  2. While the tuna soaks in the flavour, peel your potatoes and boil in water until cooked. Drain, then vigorously mash. Pop in the butter, warm milk and wasabi and mix until smooth.

  3. Reclaim your tuna from the fridges chilly clutches. Spread the sesame seeds on a plate. Extract the tuna steaks from the marinade and press both sides into the seeds. Fry on a high heat in a large frying pan for around 1 minute on each side. The colour should be a glorious golden brown.

  4. Plate up the tuna steak with the wasabi mash, using the leftover marinade as a sauce if desired. Then dine.


If you’re a major wasabi fan, you might want to whack in another teaspoon or so.
Enjoy with a cool glass of sake.

Ingredients20160119 26781 1qjvetq