Tuna Carpaccio with Wild Blueberry Wasabi Sauce

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Tuna Carpaccio with Wild Blueberry Wasabi Sauce
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  • 1 lb sushi-grade tuna steak
  • 2 teaspoons oil
  • Salt and pepper to taste
  • 1 tablespoon honey
  • 2-3 teaspoons wasabi
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon. sugar
  • 1 cup fresh or frozen Wild Blueberries
  • handful of arugula leaves



1 Blot tuna steak dry with paper towel. Heat oil in non-stick frying pan over medium heat. Cook tuna on both sides until browned but not cooked through.
2 Remove from heat and let tuna rest in the pan off stove for a few minutes. Season tuna with salt and pepper. Cool completely.
3 In a small bowl, combine honey, wasabi, balsamic vinegar and sugar. Gently stir in Wild Blueberries.
4 To serve: cut tuna steak diagonally against the grain with sharp knife into thin slices. Divide steak between four plates, spoon blueberry sauce over top, and garnish each portion with arugula. Serve with baguette.

Source: Wild Blueberry Association of North America