Wasabi Seared Tuna

wasabi seared tuna

Main, Seafood, Starters | January 23, 2016 | By

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Watch the recipe video on the Asian Caucasian YouTube Channel

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!

5.0 from 3 reviews
Wasabi Seared Tuna
Serves: 4
  • 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
  1. 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.
  2. 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.
The tuna can also be left whole and served as a thick seared tuna steak as an entree, along with a side of sticky rice and nice ginger salad.

Adapted from: Laurel Schwartz

Shop products featured in this recipe:

  wasabi peasrice vinegarsoy saucewasabi pasteblack sesame seeds


  1. Leave a Reply

    June 27, 2016

    This tuna dish was amazing! So easy and delish 🙂

    • Leave a Reply

      Asian Caucasian
      July 2, 2016

      Thank you, Tamy! So enjoyed cooking with all of you! You made it easy for me and I’m glad you liked all the dishes we prepared! Hope you’ll try some more recipes on AsianCaucasian.com soon!

  2. Leave a Reply

    Judy Powers
    June 27, 2016

    I was lucky enough to prepare this dish with Leslie and several other girlfriends. It was so delicious and I am not a fish eater!

    • Leave a Reply

      Asian Caucasian
      July 2, 2016

      Thank you so much, Judy! Even though you are gluten-free we managed to turn out all of the recipes that you could still enjoy! Hope to hear more about your cooking with AsianCaucasian.com!

  3. Leave a Reply

    Judy Powers
    June 27, 2016

    Oops – forgot to rate it – 5 stars!

  4. Leave a Reply

    June 27, 2016

    This was beyond amazing and so easy to make. A total hit at a party!!!!

    • Leave a Reply

      Asian Caucasian
      October 16, 2017

      Thank you, Lindsay! These are so easy to make!

    • Leave a Reply

      Asian Caucasian
      October 20, 2017

      Thank you! Really easy to make! A hit with the fam and friends.

    • Leave a Reply

      Asian Caucasian
      October 20, 2017

      Thank you so much, Ashley!

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