The first time I ever had tuna steak was on a vacation to the western Jutland in Denmark. We bought the fish at Hvide Sande Røgeri, not knowing how to cook it. We pan-fried it to well done. As you may already know, that is NOT the way to cook tuna, and of course it turned out to be a dry boring piece of fish. We didn't understand what the hype was all about.

Fast forward to now, we love tuna steak. This recipe was adapted from the Danish magazine "Alt for Damerne" - I had to try the wasabi-avocado purée with tuna. Here is my version:

Serves 2.

Ingredients:

2 tuna steaks
salt & pepper

Marinade:

soya sauce
½ jalapeño

Purée:

2 avocados
2 teaspoons wasabi paste
½ red onion
1 lime, the juice of
salt & pepper to taste

Directions:

Mix up the marinade and pour it into a ziplock bag, add the fish, and let tit marinate for 30 minutes in the refrigerator.

Purée:

Mix the purée by mashing the avocados with a fork. I like the puree kinda chunky. Mix in wasabi paste, onion, lime juice and season with salt and pepper.

Heat the grill or grill-pan on high. Take the steaks out of the marinade and brush them with oil. Sear the steaks for about 1 minute on each side, and season them with salt and pepper.

Serve the tuna steak over rice with the avocado-wasabi purée.