Ingredients
1 c. mayo
1/4 c. white miso
1 T. rice vinegar
1 large garlic clove, minced
1 1/2 t. hot chili sauce
1 c. grated fresh peeled horseradish
1/2 c. prepared horseradish
1/2 panko breadcrumbs
4 1" thick ahi tuna steaks (about 1 1/2 pounds)
2 T. veg. oil
Preparation
Whisk first 5 ingred.s in medium bowl to blend.
Mix fresh horseradish, prepared horseradish, and panko in medium bowl to blend. Divide mixture among tuna steaks- pat evenly over top of each steak.
Heat oil in large nonstick skillet over high heat. Add steaks, crust side down. Cook until crust is browned, about 2 mins. Using spatula, turn steaks over and cook until lightly browned, about 1 min. Serve tuna with miso aioli.
