Ingredients

• 1 tablespoon vegetable oil
• 1 shallot , minced
• 1 , 6 ounce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon wasabi paste
• 1.5 pounds sushi-grade tuna steaks
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon furikake seasoning , or more as needed
• cooked rice , for serving
• fresh cilantro , for garnish

Instructions

1. 1 For sauce, heat oil in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add blueberries, honey, soy sauce, and vinegar. Bring to a boil; reduce heat and simmer, uncovered, until most of blueberries have burst, about 5 minutes. Transfer to a medium bowl. Set bowl in a larger bowl filled with ice water. Let cool completely, about 20 minutes. Stir in wasabi paste.
2. 2 Preheat grill to medium-high heat (375 to 400 degrees F (190 to 200 degrees C)). Pat tuna steaks dry with paper towels. Season with salt and pepper. Spread furikake seasoning on a small plate. Roll edges of tuna steaks in furikake to coat.
3. 3 Oil grill grates. Grill tuna, covered, turning halfway through, about 4 minutes. (Tuna should be pink in center.) Transfer tuna to a cutting board; tent with foil and let stand 5 minutes. Thinly slice tuna steaks and serve over rice with sauce. Garnish with cilantro.

Nutrition per serving