Grilled tuna steak with citrus-ginger-wasabi sauce

Servings
4

Preparation time
30 minutes

Ingredients
4 Rival Foods tuna steaks
100 gr Violife butter with sea salt (vegan)
2 tbsp thinly sliced fresh ginger
1 shallot, chopped fine
2-3 garlic cloves, chopped fine
6 tbsp fresh grapefruit juice
6 tbsp fresh orange juice
2 tbsp fresh lemon juice
100 ml Sauvignon blanc (from Chile)
3 tbsp soy sauce
1 cube of vegetable broth (not diluted in water)
4 tsp wasabi
2 tsp corn flour
Pepper to your liking

Preparation
For the sauce:
Heat the Violife butter in a skillet. Add the ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the juices of the red grapefruit, orange and lemon along with the wine, soy sauce and vegetable broth and bring to a boil over high heat. Cook at moderate heat for 20 minutes.
Set a fine mesh sieve over a jar and sieve the sauce from pieces. Add wasabi, salt and pepper to taste.
Thicken if desired using corn flour. Bring again to boil until desired thickness reached.

Wrap the tuna steaks individually in aluminum foil. Heat the oven to 180 Cᵒ and warm the tuna steak in the oven for 10 minutes. Take the tuna steaks out of the oven and unwrap them. Add some Violofe butter in the grilling pan on high heat and wait until the butter is hot. Grill the tuna steaks each side for 1 minute. Serve together with the sauce.

Tips
Serve with some grilled lemon to drizzle your steak with lemon juice

 
 

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