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Tuna Steaks with Wasabi Mayo

Tuna Steaks with Wasabi Mayo

Tuna Steaks with Wasabi Mayo

Recipe Type: Power Smokeless Grill

Servings: 2

Ingredients

  • 8 ounce haricots verts
  • 1 cup baby potatoes, quartered
  • 0.5 teaspoon salt
  • 1 teaspoon ground black pepper, divided
  • 0.5 cup plus 3 tbsp. extra virgin olive oil, divided
  • 1 tablespoon Soy sauce
  • 1 tablespoon mirin
  • 2 tablespoon olive oil
  • 2 12-oz tuna steaks
  • 1 tablespoon wasabi powder
  • 0.25 cup mayonnaise
  • 2 tablespoon Nicoise olives
  • 2 cup mixed green salad
  • 2 teaspoon white balsamic vinegar
  • 0.25 teaspoon fresh chopped tarragon
  • 0.75 teaspoon Dijon mustard, divided
  • 0.25 teaspoon sea salt, divided
  • 2 tablespoon Red Wine Vinegar
  • 0.5 clove garlic, minced
  • 1 pinch sugar

Directions

1. Place the Grill Plate on the Power Smokeless Grill and preheat the grill to 350° F.

2. Combine the haricot verts, potatoes, ½ tsp. salt, ½ tsp. black pepper, and ¼ cup extra virgin olive oil in a bowl and toss.

3. Place the haricot verts and potatoes on the grill and cook until tender. Remove and reserve the haricot verts and potatoes and increase the grill’s heat to 450° F.

4. Combine the soy sauce, mirin, and olive oil in a shallow dish. Add the tuna steaks to the dish and marinate for 10 mins.

5. Grill the tuna steaks until the desired doneness is reached (about 6 mins. per side). Remove and reserve the steaks.

6. Combine the wasabi powder and mayonnaise in a small bowl to make the wasabi mayo.

7. Combine the Nicoise olives, mixed green salad, white balsamic vinegar, tarragon, haricot verts, potatoes, ½ tsp. mustard, ¼ tsp. sea salt, ¼ tsp. black pepper, and 3 tbsp. extra virgin olive oil in a second bowl and mix.

8. Combine the red wine vinegar, garlic, sugar, ¼ tsp. mustard, ¼ tsp. sea salt, ¼ tsp. black pepper, and ¼ cup extra virgin olive oil in a third bowl to make a vinaigrette and toss with the salad.

9. Serve the tuna steaks over the Nicoise salad and drizzle the wasabi mayo over the tuna steaks.