Naked Oyster Bistro & Raw Bar

Chef's Choice Grilled Wasabi Crusted Tuna served with Roasted Macadamia Salsa

  • Four, six-ounce fresh tuna steaks
  • 1½ cups Macadamia nuts
  • ½ red onion, diced
  • One each red, green and yellow bell pepper, diced
  • One garlic clove, minced
  • Three teaspoons sesame oil
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup fresh cilantro, chopped
  • ½ fresh jalapeno, diced without seeds
  • ¼ cup Ritz crackers, crushed to a powder
  • ¼ teaspoon wasabi powder (or more if you like spicy)
  • Two teaspoons butter, melted

Making the salsa:
Roast the Macadamia nuts, let cool. Combine red onion, peppers, garlic, sesame oil, soy sauce, mirin, cilantro, and jalapeno. Set aside.

Making the wasabi crust:
Combine the Ritz crackers, ¼ teaspoon of wasabi powder and butter.

Heat oven to 375°. Cook tuna steaks on a hot grill until done; about seven minutes per side for medium rare. Press the wasabi crust unto the tuna steaks and bake in oven for about two minutes. Serve with Macadamia salsa and rice.

Serves four.

Executive Chef Carlos Reyes
Naked Oyster Bistro & Raw Bar
410 Main Street, Hyannis, MA

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Susan Dewey is the associate publisher and editor of Cape Cod LIFE, Cape Cod HOME, and Cape Cod ART. She lives in Centerville on Cape Cod and enjoys gardening, sailing, walking on the beach, gallery hopping, cooking with fresh seafood, and exploring Cape Cod and the Islands from shore to shore.

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