Seared Sesame Wasabi Ahi Tuna Steak
This recipe uses fresh Ahi Tuna. It should be borne in mind that due to overfishing the world’s Tuna is regarded by many as an endangered species. However, the Fishing Lobby of various countries, Japan in particular, are maintaining that the Tuna is not endangered and continue to catch as many as they can. See this article about the tuna fishing industry.
Ingredients
- 1 Ahi tuna steak
- 1-1/2 Tbsp. sesame seeds
- 1 Tbsp. Namida wasabi powder
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- 1/4 Tbsp. sesame oil
- 1/4 Tbsp. peanut or vegetable oil
- Sliced green onions or parsley (optional)
- 1 lime wedge
Method
1. Rinse tuna steak and pat dry.
2. Mix Namida Wasabi Powder with 1 Tbsp. cold water into a paste and leave for 5 minutes.
3. Combine sesame seeds, Namida Wasabi Paste, soy sauce, honey and sesame oil in a shallow pan.
4. Add Tuna steak, turning to coat both sides; let marinate for 10 minutes, then turn and marinate for 10 minutes more.
5. Heat peanut oil in a heavy nonstick skillet over medium-high heat.
6. Cook Tuna steak to desired doneness, about 2 minutes per side for a nice sear on the outside and a rare middle or 3 minutes for medium-rare.
7. Top with a sprinkle of green onions, if desired, and a squeeze of lime.
8. Serve with sautéed Julienne vegetables and white and wild rice blend.
2. Mix Namida Wasabi Powder with 1 Tbsp. cold water into a paste and leave for 5 minutes.
3. Combine sesame seeds, Namida Wasabi Paste, soy sauce, honey and sesame oil in a shallow pan.
4. Add Tuna steak, turning to coat both sides; let marinate for 10 minutes, then turn and marinate for 10 minutes more.
5. Heat peanut oil in a heavy nonstick skillet over medium-high heat.
6. Cook Tuna steak to desired doneness, about 2 minutes per side for a nice sear on the outside and a rare middle or 3 minutes for medium-rare.
7. Top with a sprinkle of green onions, if desired, and a squeeze of lime.
8. Serve with sautéed Julienne vegetables and white and wild rice blend.
Makes 1 serving.