I am a personal chef my trade and believe in the good advice from my teachers and employer: when you have the most fresh and top quality ingredients you don't need lots of marinades and sauces to cover. I used Ahi tuna steaks, lightly salted and peppered then rubbed with olive oil, before grilling a few couple of minutes each side for rare then served the wasabi butter on the side. It was fantasik. Even my employer's wife who does not care for fish or wasabi commented on the fresh, clean taste in combination with the succulent steaks. I served it with a peppery watercress salad and sliced tomatoes. Definitely added this to my list of favorites.
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I am a personal chef my trade and believe in the good advice from my teachers and employer:...