Carrot and Wasabi Crusted Yellowfin Tuna

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70 min



1 persons




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If you like seafood, then the recipe of carrot and wasabi crusted yellowfin tuna will not leave you indifferent! The recipe belongs to the Japanese cuisine and comes with wonderful and delicate taste! Hurry up to find it out right away!


  • sugar : 0.3 cup
  • sake : 0.5 cup
  • Mirin : 3 Tbsp
  • soy sauce : 0.3 cup
  • yellowfin tuna : 1 piece (steak)
  • wasabi peas : 15 piece
  • carrots : 2 piece
  • red pepper : 0.5 piece
  • leek bottom : 0.25 piece
  • shitake mushroom : 1 piece
  • rice wine vinegar : 0.5 tsp
  • sugar : 1 pinch
  • oil : 0.5 tsp (peanut oil)
  • sesame seeds : 1 tsp (black or white)
  • carrot scraps : 1.5 cup (coarsely diced)
  • ginger : 0.5 piece (coarsely diced)
  • leek scraps : 0.25 cup
  • red chili paste : 1 tsp
  • turkey stock : 2 cup (or chicken stock)
  • Sezchuan peppercorns : 7 piece (toasted off)
  • star anise : 1 pinch

Metric Conversion

Stages of cooking

  1. Mix sugar and sake together and reduce to get the syrup.

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  2. Add the mirin and the soy sauce. Cool the ingredients down a bit.

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  3. Meanwhile, peel and cut the carrots. Don’t throw away the peels.

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  4. Cook in the microwave oven for about half an hour on low regime until they become dry. Now, mash the carrots with the peas.


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  5. The next step is trimming the yellowfin tuna until you get a nice piece of it. Pat dry the fish and dip the top of it and the bottom of it in the teriyaki sauce, carrots and peas.

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  6. Add a few drops of peanut oil into a pan and heat it well. Sear both sides of the fish. Then put the pan into the pre-heated to 260 C (500 F) oven and cook until it is ready.

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  7. Julienne the rest of the vegetables and pat dry them well.

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  8. Sprinkle a few tablespoons of peanut oil into a frying pan and heat it well. Toss in the vegetables you have cut. Quickly add sugar and sesame seeds. Fry for about 25-30 seconds, deglaze with a few drops of vinegar and pour onto the plate.

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  9. Mix ginger, the scraps and chicken stock in a bowl. Bring the ingredients to a boil and cook for about 30 minutes. Then add the remaining ingredients. Keep sautéing for about half an hour.

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  10. Blend the syrup you have just cooked to get the puree. Strain the puree well then. Slice the tuna now and put it in a shallow serving plate. Pour the syrup above and top with the wok-fried vegetables. Serve warm! Bon appétit!

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