Melt-in-your-mouth Wasabi Seared Tuna with a spicy dipping sauce is the perfect appetizer for entertaining!
- 2 medium sized, thick sushi-grade ahi tuna or yellowfin tuna steaks
- 2 tablespoons canola oil (divided)
- Salt & pepper
- 1 cup wasabi peas
- 1 tablespoon black sesame seeds
- Wasabi paste
- Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with canola oil all over and salt and pepper each side.
- Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds. Dredge the tuna steaks on all sides in the wasabi peas powder to coat.
- Heat a medium cast iron skillet on high heat. Add about 1 tablespoon of canola oil. Sear the 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 the skillet and let rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of 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.
- It’s best to buy sushi-grade tuna since you will be serving it very pink on the inside. I buy my tuna at The Fresh Market or Whole Foods.
- If you don’t have a food processor to pulse the wasabi peas, you can always put them in a plastic baggie and crush them with a meat mallet or rolling pin.
- If you can’t find black sesame seeds, you can use regular white sesame seeds.
- Watch the tuna carefully when searing! They will cook up very quickly and you don’t want burnt tuna!
- 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 a nice ginger salad.
Keywords: seared tuna steak recipe, pan seared tuna, seared tuna, wasabi