YOUR SOLIN GENERATED RECIPE
Crispy Seared Ahi Tuna with Creamy Wasabi Mayo and Fresh Roasted Asparagus
Enjoy a refined and balanced dish featuring a perfectly seared ahi tuna steak, topped with a zesty, creamy wasabi mayo, paired with tender roasted asparagus. This dish offers a delightful interplay of textures and flavors, with a crisp sear on the tuna, a velvety mayo kick, and fresh, lightly roasted asparagus.
INGREDIENTS
5 ounces Ahi Tuna Steak
1 cup Asparagus
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Wasabi Paste
1 tablespoon Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
In a small bowl, combine the nonfat Greek yogurt and wasabi paste to create the creamy wasabi mayo. Set aside.
Pat the ahi tuna steak dry with paper towels, then season both sides with salt and pepper.
Heat a skillet over medium-high heat and add half of the olive oil. Once hot, sear the tuna for about 1-2 minutes per side, or until a crispy exterior forms while keeping the center rare to medium-rare for optimal tenderness.
While the tuna is searing, preheat your oven to 400°F. Toss the asparagus with the remaining olive oil, and season lightly with salt and pepper. Spread the asparagus on a baking sheet and roast in the oven for about 8-10 minutes until tender but still crisp.
Once cooked, plate the seared tuna and drizzle the creamy wasabi mayo over the top or serve on the side for dipping.
Plate the roasted asparagus alongside the tuna and serve immediately.