Seared Yellowfin Tuna with Wasabi Aioli

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I love seafood! I am always researching different ways to prepare and make seafood! Tuna has been my new adventure! I love how it taste so clean and fresh! It’s also a great at absorbing flavor. That’s why wasabi and soy pair so well with it!

This recipe is simple, quick, easy & the good news is that it taste amazing! First things first, you have to make sure your grill is HOT. Let it preheat to 500, but make sure it’s stable at 500 before you begin. This is crucial in giving the tuna steaks a great sear.

I always like a good whiskey drink when I’m grilling.. I mean who says a girl can’t have whiskey & grill?!

You also want to make sure you season these liberally! Tuna takes on flavor well, but they are thick steaks, so you’ll want that flavor to be dense and robust!

Making the aioli is as simple as mixing the ingredients together! If you like a spicier aioli, feel free to add more wasabi. If you like a milder aioli add less wasabi. This sauce can be whatever you need it to be for your tastebuds! Below there is a picture of the wasabi paste I used. It is stout, but the flavor is delicious! The coating sauce is also as simple as mixing ingredients together and it creates a delicious finish to the dish. You can choose to dip the cooked fish in it as you eat it or you can drizzle it over the top of the dish. Delicious!

Now remember you are simply searing the steaks, so it’s a quick, hot sizzle on the grill. I typically do about 45 seconds- 1 minute on each side. If you want your fish with a thicker sear, you could extend that time to about a minute and a half to 2 minutes per side. But going longer than that could result in a rubbery textured fish and you don’t want that!

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