Have fish seller cut swordfish steaks in 2cm thickness.
Mix wasabi powder and lemon juice together to a thin paste
consistency, adding more or less of each ingredient until desired
thickness is reached. Let stand ten minutes for flavors to develop.
Marinate tuna briefly in wasabi mix, 10 to 15 minutes, turning to
coat. Wasabi should remain on steaks. Grill steaks 3 to 4 minutes
per side, allowing the grill-grate to sear each side. Tuna is done
when it barely loses its translucency in the center.
Serve immediately, with a seasoned rice pilaf and a tossed salad.
Wasabi powder is found in small cans in most Oriental grocery
markets, although it can now be found in many of the larger
supermarkets with a gourmet foods section. Wasabi is referred to as
"Japanese horseradish", although this is something of a misnomer
since strictly speaking the root from which the powder is ground is
not a horseradish. The powder is spicy hot, but not a long-burning
heat.
Most of the heat will be lost in the marinating/grilling process,
leaving a wonderful crusted essence to flavor the tuna.
