Seared Ahi Tuna with Wasabi Mashed Potatoes

Ingredients

• 1½ lb Ahi tuna steaks
• 2 lb Potatoes, Russet or Yukon Gold
• 2 tsp Wasabi paste
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• ½ tsp Garlic powder
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Olive oil
• 2 Green onions (optional)
• ½ cup Milk (dairy or non-dairy)
• 2 tbsp Butter (dairy or non-dairy)

Steps

1. Peel and quarter the potatoes, then place them in a large pot of salted cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
2. While potatoes cook, pat the ahi tuna steaks dry. Season generously with salt, pepper, and garlic powder.
3. In a small bowl, whisk together soy sauce and sesame oil for the tuna glaze.
4. Drain the cooked potatoes and return them to the pot. Add milk, butter, and wasabi paste. Mash until smooth and creamy. Taste and adjust seasoning if needed.
5. Heat olive oil in a large non-stick skillet over high heat until shimmering. Sear tuna steaks for 1-2 minutes per side for rare to medium-rare, or longer for desired doneness.
6. Brush the seared tuna with the soy-sesame glaze during the last 30 seconds of cooking.
7. Remove tuna from the skillet and let rest for a few minutes before slicing.
8. Serve the sliced seared tuna immediately alongside the wasabi mashed potatoes, garnished with chopped green onions if desired.