Tuna with Horseradish Ginger Sake Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

27 g
324 mg
4 g
2 g
49 mg

1 Tbsp sesame seeds
1¼ tsp cracked black pepper
4 4-oz tuna fillets
1 Tbsp minced shallots
½ Tbsp minced ginger root
½ tsp sesame oil
⅓ cup Vegetable Stock
1½ Tbsp low-sodium tamari sauce
1¼ tsp honey
1½ Tbsp sake 
½ Tbsp wasabi powder
¼ tsp cornstarch
1 Tbsp water
1 Tbsp chopped scallions
½ Tbsp chopped lemon grass
¼ Tbsp crushed red pepper flakes

  1. Mix sesame seeds and pepper in a small bowl. Spread mixture on a large plate and roll sides of tuna fillets in mixture until coated. Cover and refrigerate.
  2. Prepare hot coals for grilling or preheat broiler.
  3. In a small saucepan, sauté shallots and ginger in sesame oil over medium low heat until shallots are translucent. Add vegetable stock, tamari, honey and sake and bring to a quick boil. 
  4. In a small bowl or cup, combine wasabi powder and cornstarch with water to make a paste. Stir mixture into simmering sauce and cook until thickened, about 1 minute. Add scallions, lemon grass and crushed red pepper flakes and mix well. Set aside.  
  5. Grill or broil tuna until cooked through, about 3 to 5 minutes per side. Serve 1 tuna fillet with 2 tablespoons sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.