Seared Tuna over Ginger-Wasabi Mashed Potatoes and Cabbage

Updated with picture. Never too late.




I got this recipe from my uncle, who claims to have gotten it from a restaurant in Opelousas in the 80s. Cooked it this weekend and loved it. The most unique part to me was the Ginger-Wasabi Mashed Potatoes.

4 people recipe

3-4 Tuna steaks

Chipotle Oil ( use canned chipotle peppers, wash and de-seed in food processor with canola or peanut oil and add salt to taste. Solids will settle out and can be kept in fridge.)
Sesame Oil
Black/white sesame seeds
Pickled Ginger
Wasabi (powdered)
Balsamic Glaze
Cabbage
Red Potatoes

Make mashed potatoes and season with chopped ginger and wasabi to taste ( Wasabi is very strong ) Usually I use 6 potatoes and 2 TBS chopped ginger and 1-1/12 tbs wasabi along with butter.

¼ head small cabbage sliced and in Wok with sesame oil under medium high heat. You want to cook the cabbage just enough to wilt it yet it remains crisp.

Coat tuna steaks with sesame oil and season with Tony’s and coat with the sesame seeds.

Under high heat in pan with sesame oil sear steaks about 2 minutes a side or until you see about 1/8th – 3/16ths cook line into steaks ( Rare plus )

Plate the mashed potatoes in middle of plate and put spoonful of cabbage on top of potatoes. Remember the tuna is the entre, not the potatoes and cabbage.

Put the chipotle oil around potato/cabbage mound ( white plates make a great contrast and presentation ).

Slice tuna steaks across grain to make ¼” medallions and place on potato/ cabbage mound in a vertical layout and drizzle balsamic glaze across plate and serve immediately.