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Wolfgang Puck Tuna Tataki with Wasabi Whipped Cream
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients
  • 1 pound sushi grade tuna, 2" x 2" x 8" block
  • 1 ounce raw black and white sesame seeds
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • Wasabi Whipped Cream
    •  Directions

    Season all sides of the tuna block with salt and pepper. Sprinkle all sides with sesame seeds.

    Heat the olive oil in a nonstick skillet over medium-high heat. When the pan is hot, quickly sear the tuna on all sides, about a minute per side. Remove from the pan and refrigerate immediately. Cut into 6 pieces.

    Paint some of the soy sauce on each serving plate. Set a block of the tuna onto the sauce. Garnish with chopped pickled ginger and wasabi whipped cream.

    Yield: Serves 6


    Wasabi Whipped Cream

    Ingredients
  • 1 teaspoon wasabi paste (if using powdered, mix with a little water to make a paste)
  • 2 cups whipping cream
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon pickled ginger, chopped
    •  Directions

    Combine the wasabi paste and whipping cream in a medium mixing bowl, and whisk thoroughly.


    Recipe copyright Wolfgang Puck ©2006




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