Whenever I hear people say you shouldn’t ruin fresh fish at the sushi bar by dipping it in copious amounts of wasabi-spiked soy sauce, I think to myself, yeah, but that's how I like it. Sometimes I just don't care about "overpowering the natural flavors," and this grilled yellowfin tuna with freshly grated horseradish sauce recipe is one of those times.
I saw a nice piece of fresh horseradish root on a recent trip to the market, and since I love the combination of salty soy sauce and searing, nasal-clearing wasabi, I decided to try a similar preparation with a couple grilled tuna steaks.
The recipe is very straightforward, and the only piece of special equipment you will need is a microplane-style grater, so you can turn the aromatic radish into a fine, white snow. As is custom, I've listed my best guesses on the ingredient amounts below, but consider everything in this, "to taste." I didn't use citrus, as I went with the tomato slices, but that would surely work too.
By the way, I did a little research (very little), and read that some believe the term "horseradish" comes from the fact that horses were once used to crush the spicy roots under-hoof before being grated. Unless those were some very well-trained (and regular) horses, and they were wearing some kind of sanitary horse slippers, I'm not sure that was such a great method.
If you don't find fresh horseradish, give this a try with finely grated ginger. I can't believe that wouldn't work quite well. Also, as I mentioned in the video, this same condiment would be lovely with all kinds of fresh grilled seafood. Enjoy!
Ingredients (for 2):
2 (8-oz) tuna steaks, lightly oiled
2 tablespoon soy sauce
2 tablespoon seasoned rice vinegar
1/2 teaspoon sambal chili sauce
1-2 tablespoons freshly grated horseradish root, plus more as needed
4 sliced sweet cherry tomatoes
1 tablespoon minced green onion to garnish
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