Whenever I hear people say you shouldn’t
ruin fresh fish at the sushi bar by dipping it in copious amounts of
wasabi-spiked soy sauce, I think to myself, yeah, but that's how I like
it. Sometimes I just don't care about "overpowering the natural
flavors," and this grilled yellowfin tuna with freshly grated
horseradish sauce recipe is one of those times.
I saw a nice piece of fresh horseradish
root on a recent trip to the market, and since I love the combination of
salty soy sauce and searing, nasal-clearing wasabi, I decided to try a
similar preparation with a couple grilled tuna steaks.
The recipe is very straightforward, and
the only piece of special equipment you will need is a microplane-style
grater, so you can turn the aromatic radish into a fine, white snow. As
is custom, I've listed my best guesses on the ingredient amounts below,
but consider everything in this, "to taste." I didn't use citrus, as I
went with the tomato slices, but that would surely work too.
By the way, I did a little research
(very little), and read that some believe the term "horseradish" comes
from the fact that horses were once used to crush the spicy roots
under-hoof before being grated. Unless those were some very well-trained
(and regular) horses, and they were wearing some kind of sanitary horse
slippers, I'm not sure that was such a great method.