Photo: Karry Hosford
4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)

From the Pacific Rim, here's a "London broil" with piquant Asian influences. A cool bite of wasabi dressing finishes the dish.

How to Make It

Step 1

Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.

Step 2

Prepare grill to high heat.

Step 3

Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.

Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)

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Ratings & Reviews

grebilb's Review

June 22, 2013
One of my favorite recipes. I use sesame oil and fresh crushed garlic in the marinade. I also make the sauce 'by taste' now - finding just the right balance of soy sauce and wasabi. I'll often make the tuna and serve it over a bed of salad greens and use the sauce as dressing. Delicious! My boyfriend is also a huge fan.

lapiloto's Review

February 18, 2013
Been making this for years and it's always been a hit. Making it for dinner tonight and looking forward to it.. Yumm...

Hinano's Review

January 08, 2012
The best wasabi aioli.I loved the sesame crust too. My husband gabbled a big ahi tuna steak and said it was the best fish ever! Will make this again for sure.

lpetersen's Review

July 24, 2011

crsmly's Review

April 09, 2011
Delicious! The only change I made was to reduce the ingredients by half as there are just two of us. We loved this recipe and will definitely make it again. Thanks!

rcaakk's Review

October 31, 2010
I always think I did something wrong when a well reviewed dish turns out badly, but I thought this was awful. I am deleting this recipe and will never prepare it again.

TBOTZON's Review

May 25, 2010
Awesome sauce! I doubled it but it was not necessary for the 8 oz of tuna. I actually still have a lot of the sauce left over. I had 1" tuna steaks and they were just too thick to use under the broiler. If I were to do it again I would try the bbq on low.

badkitty's Review

April 28, 2010
We enjoyed this, just the right kick.The cream sauce makes quite a bit, I halved the tuna ingredients, for two and left the sauce as a full recipe, as I've noticed that CL usually doesn't make enough sauce. I will be adding this to the rotation! I served it with the first of the summer's corn and a baked potato.Sauce would also be good on cold cuts.

Shineon7's Review

December 08, 2009

nursekathy's Review

July 24, 2009
Given the reviews, I was disappointed. No one was impressed with either the tuna or the sauce. They did not like that much Wasabi rubbed on the tuna. Opinions were mixed on the sauce: some felt there was too much soy; others that there was too much wasabi, even though I toned it down with extra sour cream and mayonaisse. Will not make again.