Wasabi Seared Tuna
When my sister-in-law, Laurel, first introduced me to this amazing dish she served it whole as an entree. So delish, but I’m not a big fan of thick tuna steaks, so I decided to slice it thinly and serve it as an appetizer. Let me tell you, it’s always a big hit with my dinner guests! It’s on the light side so it won’t fill you up before your main meal. Make sure you watch carefully when you’re searing the tuna because it can get overcooked very quickly. I prefer mine rare on the inside so it takes very little time to sear. The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture. This starter dish is made to impress!
- 1 cup wasabi peas
- 1 tablespoon black sesame seeds
- 2 medium sized, thick sushi grade ahi tuna or yellowfin tuna steaks
- 3 tablespoons canola oil
- Salt & pepper
- Wasabi paste
- Dipping Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1 chopped green onion for garnish
- Pulse wasabi peas in a food processor until it forms a course powder. Place in a shallow dish for dredging such as a pie pan. Pat dry the tuna steaks and brush one tablespoon of canola oil on both sides. Sprinkle both sides with salt and pepper. Dredge tuna on all sides in wasabi peas to coat. Heat a medium cast iron skillet on high heat. Sear tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of skillet and let rest on cutting board for 5 minutes. Slice thinly against the grain and serve with dipping sauce and wasabi paste.
- For the dipping sauce: Whisk together soy sauce, rice vinegar, ginger, and pepper flakes in a small bowl. Top with green onions to garnish and serve alongside tuna slices.
Adapted from: Laurel Schwartz