Grilled Tuna Steaks with Wasabi-Blueberry Sauce

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For these grilled tuna steaks with wasabi-blueberry sauce, wasabi and soy sauce add heat and umami to a fresh-cooked blueberry sauce drizzled over tuna. When cooking fish to rare or medium-rare, always use sushi-grade to reduce risk of foodborne illness.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Published on June 11, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Sliced Grilled Tuna Steaks with Wasabi-Blueberry Sauce served over rice and garnished with cilantro on a plate
2
Prep Time:
10 mins
Cook Time:
15 mins
Cool Time:
30 mins
Stand Time:
5 mins
Total Time:
1 hr
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon vegetable oil

  • 1 shallot, minced

  • 1 (6 ounce) package fresh blueberries

  • 1 tablespoon honey

  • 1 tablespoon less-sodium soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon wasabi paste

  • 1 1/2 pounds 1-inch-thick sushi-grade tuna steaks

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon furikake seasoning, or more as needed

  • hot cooked rice, for serving

  • chopped fresh cilantro, for garnish

Directions

  1. For sauce, heat oil in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add blueberries, honey, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer, uncovered, until most of blueberries have burst, about 5 minutes. Transfer to a medium bowl. Set bowl in a larger bowl filled with ice water. Let cool completely, about 20 minutes. Stir in wasabi paste.

  2. Preheat grill to medium-high heat (375 to 400 degrees F (190 to 200 degrees C)). Pat tuna steaks dry with paper towels. Season with salt and pepper. Spread furikake seasoning on a small plate. Roll edges of tuna steaks in furikake to coat.

  3. Oil grill grates. Grill tuna, covered, turning halfway through, about 4 minutes. (Tuna should be pink in center.) Transfer tuna to a cutting board; tent with foil and let stand 5 minutes. Thinly slice tuna steaks and serve over rice with sauce. Garnish with cilantro.

    Cook's Notes:

    Lessen Sodium: Omit or reduce soy sauce. Instead of rolling tuna steaks in furikake, reduce amount to 1/2 teaspoon and sprinkle over sliced tuna as a garnish.

    Boost Protein: Round out this meal with protein-packed steamed edamame.

    Shrink the Sweet Stuff: Reduce honey by 1 teaspoon to cut added sugars by two-thirds.

Nutrition Facts (per serving)

321 Calories
5g Fat
16g Carbs
51g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 321
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 80mg 27%
Sodium 604mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 51g 102%
Vitamin C 6mg 7%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 1033mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.