Ginger Tuna With A Wasabi Drizzle And Kumara Ginger

Name: Ginger Tuna With A Wasabi Drizzle And Kumara Ginger Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tuna steaks; 80 ml olive oil; 3 teaspoons gingerroot, grated; 2 red chilies, seeded, chopped finely; 2 tablespoons lemongrass, chopped finely; Wasabi Drizzle; 1 cup dry white wine; 3 tablespoons brown sugar; 80 ml cider vinegar; 1 tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit too much for my hubby, I thought it was great so just adjust ); 180 g sour cream; Kumara Ginger Fritters; 1 tablespoon olive oil; 1 onion, chopped finely; 1 medium zucchini, coarsely grated; 2 teaspoons ginger, grated; 2 teaspoons sweet chili sauce; 2 medium sized kumara, coarsely grated (approx 400g); 1 tablespoon coriander, finely chopped; 2 eggs, lightly beaten; 3 tablespoons flour; 2 tablespoons sesame seeds; oil (for deep frying); Chili coriander yogurt; 180 g plain yogurt; 1 1/2 tablespoons coriander, finely chopped; 3 teaspoons sweet chili sauce

Servings: persons

4 tuna steaks
80 ml olive oil
3 teaspoons gingerroot, grated
2 red chilies, seeded, chopped finely
2 tablespoons lemongrass, chopped finely
Wasabi Drizzle
1 cup dry white wine
3 tablespoons brown sugar
80 ml cider vinegar
1 tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit too much for my hubby, I thought it was great so just adjust )
180 g sour cream
Kumara Ginger Fritters
1 tablespoon olive oil
1 onion, chopped finely
1 medium zucchini, coarsely grated
2 teaspoons ginger, grated
2 teaspoons sweet chili sauce
2 medium sized kumara, coarsely grated (approx 400g)
1 tablespoon coriander, finely chopped
2 eggs, lightly beaten
3 tablespoons flour
2 tablespoons sesame seeds
oil (for deep frying)
Chili coriander yogurt
180 g plain yogurt
1 1/2 tablespoons coriander, finely chopped
3 teaspoons sweet chili sauce

1
In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.
2
Drain tuna over a small bowl, reserve marinade.
3
Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side.
4
Wasabi Drizzle.
5
Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
6
Kumara Ginger Fritters.
7
Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
8
Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl.
9
Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
10
Chili Coriander Yogurt.
11
Combine all the ingredients in a bowl, mix well.
12
To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 tuna steaks, 80 ml olive oil, 3 teaspoons gingerroot, grated, 2 red chilies, seeded, chopped finely, and more.

Yes, Ginger Tuna With A Wasabi Drizzle And Kumara Ginger Fritters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Tuna With A Wasabi Drizzle And Kumara Ginger Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions