Peppered Tuna with Wasabi Mayonnaise

Photo by Katie Kay

This is definitely a splurge meal, given the price of good tuna steaks at the grocery store.  But I could eat this every other day and be a happy, satisfied person.  I also think this has to be fairly healthy.  I mean, where's the fat?  Tuna is good for  me, right?  Don't tell me otherwise because I don't want to hear it.
Another thing I don't want you to do is to be afraid of the pink.  As soon as you lose the pink, the tuna dries up.  You may as well open a can of tuna and mix it with mayo and relish on a cracker.  This is more tender and flavorful than a good cut of steak.  Just be generous with your pepper and easy on the cooking time.
Matt preferred this without the wasabi mayo because he thought the wasabi hid the flavor of the peppery fish.  High compliment.  Look at the picture above.  You can see the tender flakes, begging to be gently lifted to your lips.  You don't even have to cut it.  They jump on your fork.
Peppered Tuna with Wasabi Mayonnaise
2 tablespoons wasabi powder 1 1/2 tablespoons water 1/2 cup mayonnaise 1 pound fresh tuna steaks 2 1/2 tablespoons soy sauce 1 bunch watercress 1 teaspoon freshly ground black pepper 1 tablespoon vegetable oil
Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. Can be made 1 day ahead. Keep refrigerated.
Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature.
Line plate with watercress. Drain tuna; pat dry. Sprinkle generously with pepper; toss to coat. 
Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on both sides but still pink inside, about 3 minutes total.
Source:  Epicurious