Thank you Bill Kelly for sharing this recipe from Nancy. I found it in my ‘archives’ after many years of intending to post it here!
1/4 cup toasted sesame oil
1/2 cup vegetable oil
1/4 cup rice wine vinegar
2 TB sweet vermouth
1 TB brown sugar
1/4 cup soy sauce
2 TB chopped fresh ginger
3 cloves garlic, minced
3- 3 1/2 lbs. tuna steaks, 1 1/2” thick
1 stick unsalted butter
1 1/2 tsp green wasabi paste (or more to taste)
3 TB cilantro, chopped
Whisk together oils, vinegar, vermouth, sugar and soy sauce. Stir in ginger and garlic, then pour over fish and refrigerate for 30 minutes to 1 hour. For the wasabi butter, beat together butter and wasabi paste until creamy. Mix in cilantro until well blended.
Sauté tuna steaks to taste. Transfer to plate and top with a generous dollop of wasabi butter.