Ginger Tuna With Wasabi Cream

• 4 None tuna steaks (about 1 3/4 lbs)
• 1/2 cup olive oil
• 1 piece (3/4 inch) ginger, grated
• 3 None red bird's-eye chili peppers, seeded and finely chopped
• 1 stick (4 inches) fresh lemongrass, finely chopped
• 1 cup white wine
• 2 tbsp finely chopped palm sugar or packed dark brown sugar
• 1/3 cup cider vinegar
• 1 tbsp wasabi paste
• 1 1/4 cups creme fraiche

1. Combine tuna, oil, ginger, chili peppers and lemongrass in a large bowl. Cover; refrigerate for 3 hours or overnight.
2. For the wasabi cream, stir wine, sugar and vinegar in small saucepan on low heat. Simmer, uncovered, until reduced by half. Cool slightly. Stir in wasabi and creme fraiche.
3. Preheat the broiler. Drain tuna; reserve marinade. Broil tuna, brushing with reserved marinade, until browned on both sides and just cooked through. Serve with wasabi cream.

tuna, olive oil, ginger, red birds, fresh lemongrass, white wine, palm sugar, cider vinegar, wasabi paste, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/32343 (may not work)