Ahi Tuna Steak with Ginger Wasabi Mayonnaise

Ahi Tuna Steak with Ginger Wasabi Mayonnaise

adapted from Bon Appetit - Sept 2005 from Taylor’s Automatic Refresher, St. Helena, CA

Zippy Ginger Wasabi Mayo and crunch slaw bring tuna steaks to a new level.

Serves 2

1/2 cup reduced fat mayonnaise
3 Tbsp. fresh lime juice, divided
2 2/3 Tbsp. drained pickled ginger from jar
1/2 Tbsp. plus ¼ c soy sauce, divided
1 tsp. wasabi paste 
1/4 tsp. sesame oil

1/2 cup thinly sliced red cabbage
1/2 cup thinly sliced Napa cabbage
1/2 cup julienned carrots

2 6-oz 1-inch-thick ahi tuna steaks

1. Blend mayonnaise, 1 Tbsp. lime juice, ginger, 1/2 Tbsp. soy sauce, Wasabi paste and sesame oil in a small food processor until smooth. Season to taste with salt and pepper. Transfer to a bowl; cover and chill until ready to serve
2. Combine the cabbages, carrots in small bowl. 
3. Add 2 Tbsp. lime juice; toss to coat; Season with salt and freshly ground black pepper. 
4. Place in a medium container; Pour ¼ c soy sauce over; turn to coat. 
5. Let tuna and cabbage stand uncovered at least 15 minutes and up to 1 hour and turning occasionally.
6. Preheat a grill to medium-high heat. 
7. Grill the tuna until cooked to desired doneness, 1-2 minutes per side for medium-rare. 
8. To serve spread some ginger wasabi mayo on a plate, add tuna and top with cabbage

Enjoy!