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Seared Tuna with Wasabi-Butter Sauce recipe

Seared Tuna with Wasabi-Butter Sauce recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

I've had the seared tuna in nice restaurants, but this is better than all of them. Really really great.

231 people made this

IngredientsServes: 6

  • 2 tablespoons white wine vinegar
  • 280ml white wine
  • 4 tablespoons minced shallots
  • 1 tablespoon wasabi paste, or to taste
  • 1 tablespoon soy sauce
  • 225g unsalted butter, cubed
  • 50g chopped coriander leaves
  • 1 tablespoon olive oil, or as needed
  • 6 fresh tuna steaks, 2.5cm thick
  • salt and black pepper to taste

MethodPrep:5min ›Cook:35min ›Ready in:40min

  1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in coriander, and remove from heat. Pour into a small bowl, and set aside.
  3. Heat a large frying pan over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot pan, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the centre. Serve with sauce.

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Reviews & ratingsAverage global rating:(262)

Reviews in English (198)

I should first admit I had to subsitute a few ingredients - onion instead of shallots, wasabi powder instead of paste and didn't have any coriander.This was a delicious sauce with the tuna, and my husband loved it. Personally, I tasted it before adding in the butter and really enjoyed the clean, fresh taste. Next time I think I would just double the quantities and omit the butter.-29 Jan 2010

by ABoston

This simple-to-make recipe is guaranteed to bring you compliments- I would give it many more stars if I could. This creamy sauce is worth every bit of exercise you might feel compelled to do-- count your calories elsewhere, and just enjoy this dish! Your tastebuds will thank you! My recommendations: 1) You must use a full-bodied, dry white wine, as the sauce's end result relies on that. I recommend Mersault. 2) You should dedicate 20 minutes to making the sauce. The white wine, vinegar, shallot mixture should take at least that long to reduce, as it should gently boil over medium-high heat. Don't let it boil rapidly, but don't let it just simmer either. 3) Use about half the butter called for, or use all of the butter and let the sauce reduce. Experience has taught me that this sauce is always better when it is thicker and richer. If the recommended amount of butter is used, the result is a thin, mild sauce. By reducing the butter, you'll create a denser, creamier sauce that seems more appropriate for a thick tuna steak. 4) If you take my recommendation for cutting back on the butter, realize that this will reduce the amount of sauce you make to about 3-4 adult portions. 5) Lastly, I recommend serving this with orzo, freshly sliced tomatoes, and deep fried spinach (found on this site.com). The colors, textures, and flavors blend very well.-21 Apr 2004

by Dano Stu

I liked this recipe so much that I created an account on the site just to write this .I cut an 8oz tuna steak lengthwise for a 4oz serving for my wife and I. After coating each in olive oil and salt/pepper, I seared it on the stove, watching the middle of each half to where I had just the perfect sear:raw ratio. For presentation, I cut each fillet into several thin (about 1/8 inch thick) medallions on the plate, and fanned them out.For the sauce, I haven't been happy with the wine, so I substituted apple juice in for it instead. I still put the white wine vinegar in it, however. Apple juice instead of wine might not sound that great, but when you reduce it down far enough with the vinegar and onions, you get a delious, syrupy base.I only used 1 stick of butter, and I think it was perfect that way. I stuck with the recipe on the 1tbs of soy and wasabi, and was very happy with the result. Even though the "heat" pretty much cooks out, the beauty in this recipe is the taste combination.Be very careful while the butter emulsifies. You want a good thick sauce, but it REALLY wants to boil on you. Watch the heat. This is where cooking with gas helps, because you have that instant temperature control.Once the sauce was done, I drizzled it over the tuna medallions, and served it with rice. Fantastic.-07 Dec 2007


Seared Tuna with Wasabi-Butter Sauce

This has been one heck of a journey to a Tuna dish. There is a certain romance with the brick red tuna and it all comes from watching great Japanese chefs slice out beautiful sashimi. The magnificently sharp knife seem to just slide through the chunk of the tuna. I bought two fillets which I cut out from a one kilo tuna, that's a baby tuna. I was skeptical about the freshness or the quality of the fish. It turns out I had reason to be. It wasn't the best fish I ever bought. India is not a Tuna place, especially Delhi - not for fresh Tuna at least. Then I looked up this recipe and pondered over it for few days and then cooked it today after getting the sauce ready the second time.


The Salad Series: Seared Tuna with Warm Wasabi-Butter Sauce and Crispy Shiitake Mushrooms

In a month, I will be heading to Austria and Germany for vacation and I intend to let loose and eat all the schnitzel, sausages, currywursts, and pretzels these two countries have to offer me. So, for the next 30-ish days, I will be eating (relatively) clean. I’m starting the Salad Series which will highlight 30 days worth of tasty salads that you’ll be able to add to your weeknight arsenal.

This salad features a spicy wasabi-butter sauce, perfectly seared tuna, and vegetables that carry a serious punch.

GRADE

Serves: 2 as an entrée (or 4 as a small salad)

INGREDIENTS

1 pound good quality tuna steak

2 teaspoons vegetable oil

1/4 cup sesame seeds (possibly more depending on the size of your steak). I used a mix of black and white sesame seeds.

2 cups baby arugula (or your favorite mixed greens)

CRISPY SHIITAKE MUSHROOMS

8 large shiitake mushrooms

WASABI-BUTTER SAUCE

2-3 teaspoons wasabi paste, depending on how spicy you want it to be

METHOD

Prepare Ingredients: Pat tuna dry and chill in the fridge. Roughly chop the cilantro. Trim and scrub the radishes and thinly slice lengthwise. Cut the cherry tomatoes in half. Very thinly slice the jalapeño. Slice the shiitake mushroom caps. Slice 1/2 the shallot lengthwise. Juice the limes.

Start the Dressing: In a food processor, combine the lime juice, sesame oil, soy sauce, rice vinegar, half the shallot (the half that isn’t sliced), and wasabi paste. Pulse until smooth. Taste and add additional sesame oil, soy sauce, rice vinegar, or wasabi paste to your taste preferences. Set aside.

Cook the Shiitake Mushrooms: Heat a slick of vegetable oil in a large skillet over medium high until very hot. Add the sliced shiitake caps and the sliced shallot and season with salt and pepper. Cook for 10-12 minutes, stirring regularly, until the shiitake mushrooms are browned and crispy. Transfer to a bowl and cover with foil to keep warm.

Cook the Tuna: Brush the tuna steak all over with the 2 teaspoons of vegetable oil. Season with salt and pepper. Add the sesame seeds to a shallow bowl and gently lay the tuna steak on the seeds. Flip and coat the other side. Use your fingers to gently press the sesame seeds into both sides of the tuna. Note: Only coat the top and bottom of the steak with sesame seeds, not the sides since you won’t be searing the sides of the tuna.

In the same skillet you cooked the mushrooms, add another slick of oil and turn the heat to high. Once the oil is shimmering and almost smoking, add the tuna steak. Cook for 1 minute and gently flip. Cook for an additional minute. Remove from heat and transfer to a cutting board. Allow the tuna to rest 5 minutes before thinly slicing. Carefully wipe out the skillet and discard any remaining sesame seeds in the skillet. Note: I recommend cooking the tuna steak rare, but you can increase the cooking time to cook the steak to your desired doneness.

Finish the Sauce: Turn the heat in the skillet up to medium and add the sauce mixture to the skillet. Once warmed through and thickened, stir in the butter and cook for 2-3 minutes or until the sauce is velvety and glossy. Remove from heat.

Finish the Salad: Right before serving, sprinkle a bit of flaky sea salt on the tomatoes and radishes and add them to the bowl of arugula and gently toss to incorporate.

To Serve: Divide the salad between plates and top with the crispy shiitake mushrooms. Arrange the sliced tuna on top and serve with the warm wasabi-butter sauce. Enjoy!

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  • 6 6-ounce/180 g tuna steaks
  • 1 1/4 cup/300 mL white wine
  • 1 cup/120 mL cilantro leaves
  • 1 cup/120 mL unsalted butter
  • 1/4 cup/60 mL shallots, minced
  • 2 tablespoons/30 mL white wine vinegar
  • 1 tablespoon/15 mL wasabi paste
  • 1 tablespoon/15 mL soy sauce
  • 1 tablespoon/15 mL olive oil
  • 1/2 teaspoon/2.5 mL sea salt
  • 1/2 teaspoon/2.5 mL of white pepper

Combine wine, white wine vinegar, and shallots in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons/30 mL. Strain out the shallots and discard.

Add wasabi and soy sauce to mixture and reduce the heat. Slowly add butter while stirring until completely mixed. Stir in cilantro and remove from heat. Set aside.

Preheat grill as hot as you can get it. You really need a lot of heat for this one. Brush tuna steaks with olive oil. Season with salt and white pepper and place onto the grill.

Grill for 90 seconds then turn and continue grilling for 90 seconds more. If you just want the tuna seared remove from grill now. Otherwise, continue grilling for 1 minute on each side again.


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.


Seared Ahi Tuna with Wusabi Butter & Japanese Soba Noodles

Every sunday I like to cook something a little more special than my weekday meals–and challenge myself to something more ‘gourmet’ and different–so this sunday I decided to attempt to make ahi tuna for the first time ever. I found some wild Hawaii’n ahi at Costco which was safe to prepare rare–so I decided to sear it and serve it up with a simple wasabi butter sauce. I also made some Japanese soba noodles with garlic that were AMAZING! So, this ended up being one of the most delicious and fastest sunday dinners I have ever made–and it was such a perfect meal for summertime grilling too!

I also love this recipe because it can be easily adapted to how much heat you can take… a tiny pea size of wasabi paste for me, and half the tube for my hubby kept us both happy! If I let him, he’d probably eat the wasabi paste with chips, I can hear him now, saying: “This Japanese Guac’ is delicious!” Haha, i’m kidding! Kind of..

So here are the recipes, whatagirleats.com]
Ingredients:
2 Ahi tuna filets
Sesame/Vegetable oil
2 Tbsp Unsalted butter
wasabi paste (amount according to desired heat)

Directions: Brush the fish lightly with sesame oil [this will help it not stick to the pan, and also help the sesame seeds adhere to it better].P.S. How uneven filets can you get. My size was perfect… his was almost as big as the plate!!

Dip the edges of the ahi in sesame seeds, black or white (or both).

Heat a grill pan, or outdoor grill to medium-high heat. Sear the fish for two minutes on the first side (without moving it), turn it over carefully (so the seeds don’t all fall off) and sear it again on the other side for two minutes, again without moving it or turning it. The interior of the fish should be dark pink/red.

To make the wasabi butter: melt the butter in a pan over medium heat, and stir in the wasabi paste (taste and add more according to your personal liking). Serve immediately on the tuna filets with pickled ginger For the Garlic Soba Noodles:
1/2 pound cooked spaghetti noodles
4 cloves of garlic, minced
3 tablespoons unsalted butter
1 tablespoons soy sauce
1 tablespoon sesame oil
4 green onions, thinly sliced on the diagonal
handful of fresh chopped cilantro

Directions:
Cook the soba noodles according to package directions. Melt the butter and garlic, cook on low for just a minute or two, add sesame oil and soy sauce and toss with the cooked noodles. Toss onions and cilantro, season to taste.Serve alongside the ahi tuna filets
Here’s my filet with so little wasabi paste you can hardly see it! It was still delicious though!

Hope you all enjoy this recipe! It’s a great one to have on hand this summer-time, and for when you need a delicious & elegant dinner in minutes!! (10 to be exact!) I think it took longer to make my kids mac n cheese!!


Use real butter

Recipe: pan-seared sesame-crusted tuna

Helloooooo September! I’m so happy she’s here now. I love September. Love it. You know how you have 60 days’ worth of stuff to cram into 30 days? That’s my September. Oops! now 29 days…

There is no better way to kick off a new month than with a dinner party. I mean, a dinner partay. I was running a little behind schedule when folks began to trickle in yesterday evening. Luke and Nichole asked if there was anything they could help with. Normally (and my friends will verify) I say no and have people sit down with drinks, appetizers, and let the conversation roll. I’m a bit of a control freak like that. But the appetizers were not assembled yet, Jeremy was tending grill and dishes, and I was still getting my mise en place EN PLACE for dinner. I sliced up the grilled pork chops and showed Luke how to wrap spring rolls while Nichole became the mojito maestra. They took to their tasks like pros. The food was in good hands and I could relinquish those duties without a worry. Nice. I guess you *can* teach an OCD to delegate.

the spring roll brigade at work



It’s times like these when I am reminded why I should only serve Chinese food if the headcount is under 6… because we don’t have burners with enough BTUs to handle the volume. But it’s a known fact that you can’t get decent Chinese food in Boulder. Period. I wanted to treat our buds to something authentic, you know? It would have been great to whip up a quick meal so I could sit down and chill with folks more. I tried a newish recipe this week that was fast and amazing. We both loved it. Unfortunately, at $30/pound (okay, technically $27.99/pound – but when you buy 4 pounds, that $8 becomes negligible) it’s not an especially economical dinner to be serving at a dinner party. I dare say it’s worth the splurge for a lovely dinner for two.

wasabi (powder)!

spice up your life: a little wasabi mayo



I wanted to recreate a meal I truly enjoyed at the Alley House in Pagosa Springs, Colorado – a pan-seared crusted ahi tuna. When I got to the Whole Foods Seafood counter, they were out of ahi tuna so I opted for the maguro (tuna sashimi) which looked particularly fresh and brilliant next to the yellowfin tuna steaks. Not to mention that Jeremy and I are sashimi and sushi whores.

hello, you beauties

black and white sesame seeds



It’s so quick to throw together and cook that you’ll have no excuse not to walk the dog. I mixed black and white sesame seeds with salt and pepper and coated each steak with the mixture. The seeds do a remarkably good job of sticking to the fish (I was expecting a lot of sesame seed confetti everywhere but ON the fish). My dad has done this before with crushed wasabi peas, those munchy little snacks you can find in Asian markets. I didn’t have any on hand, but that sounds fantastic. Something to try later.

coat the fish



Before I seared the tuna, I prepped each plate with a pile of fresh salad greens and a fan of avocado slices so I could serve the tuna as soon as it was done. Searing goes quickly. I used my All-Clad because it does a great job of getting and staying very hot. Just add a little unflavored oil (vegetable or canola) and wait until the pan is HOT. I seared the pieces for less than a minute on the large sides and for 20 seconds on the small sides (use tongs to hold them in place). We tend to like our maguro raw, but if you’re pan searing, you want a little cooked perimeter for aesthetics. Some folks don’t like raw fish and prefer to cook it mostly through, in which case I think, “Why bother? You can ruin a perfectly good piece of steak for a lot less money.” Okay, but that’s just me and my very opinionated opinion…

pan-searing the steaks

slice the steaks (or not)



A quick drizzle of wasabi mayonnaise and anago sauce (or serve them on the side for dipping) and you’re done! I topped ours with a little masago (smelt fish roe). It’s basically a sushi roll without the rice or seaweed. No wonder we love it! Tender tuna, crunchy sesame seeds and masago, creamy avocado, sinus-clearing wasabi mayonnaise (actually, it’s quite mellow by my standards), and a sweet accent from the anago sauce make for a mouth-watering combination. It’s so easy too!

i love preparing great food at home



Pan-seared Sesame-crusted Tuna
[print recipe]
inspired by Alley House

6 oz. per person), ahi tuna or maguro (sashimi)
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 tsp salt
freshly ground black pepper
2 tbsps unflavored oil (vegetable or canola)
2 ripe avocados, sliced thin
salad greens
wasabi mayonnaise
anago sauce
masago or tobiko (smelt fish roe)

wasabi mayonnaise
2 tbsps wasabi powder
2 tbsps water
1/2 cup mayonnaise

anago sauce
6 tbsps soy sauce
4 tbsps mirin
2 tbsps brown sugar (or caramelized sugar syrup)
dash of rice wine vinegar

Wasabi mayonnaise: Mix the wasabi powder with the water until it forms a uniform paste. Mix with the mayonnaise. It tastes better if you let it sit in the refrigerator for an hour or so before serving.

Anago sauce: Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).

Combine the sesame seeds, salt, and pepper in a bowl. Completely coat the tuna steaks in the mixture, pressing seeds and seasonings into the flesh. Heat the oil in a large, shallow frying pan over high heat. When the oil is hot (chuck a sesame seed in and it should sizzle – just take care if the darn thing jumps and hits you!) set one or two steaks into the pan. Take care not to crowd the steaks. More than two at a time will make it hard to sear the sides without overcooking the other pieces. Sear for less than a minute on the flat sides (unless you want it more cooked) and while gently holding the steaks with tongs, sear for about 20 seconds (or more if you prefer) on the short sides. Remove to a cutting board and slice the steaks into 1/2-inch thick pieces at an angle – or leave whole if you prefer. Set avocado slices on a bed of salad green and then fan the tuna on top. Drizzle with wasabi mayonnaise and anago sauce over the fish or serve on the side. Top with a sprinkle of masago. Serves 4.

62 nibbles at “step away from the pork chop”

Beautiful! Definitely one of my favorite dishes in the world – very nice version. (Thanks for the Anago sauce recipe, too.)

Stunning photos and I can tell by looking at your recipe it is killer. Thank you.. I plan on making this very soon for my husband, he’ll love it!

You have some very lucky guests, there, Jen!

Do not let my husband see this incredibly beautiful post. He will give me a look like, “why don’t YOU make something like this?” I WANT TO, that is for sure!

Only two of ’ems making, the other two’s eating. I don’t blame them!

Great pics and great recipe. I reckon a dinner party (for two, methinks) is in the cards.

oh everything looks so delicious. i hope that one day, i may be able to throw as fabulous dinner parties as you do.

So lovely. I’m just never sure whether the tuna I see at my local grocery stores is good enough to be eaten rare. How do you tell whether something is sashimi quality? Does it have to be never-frozen tuna or would thawed tuna also work in this recipe? Thank you!

Ooh, that looks amazing! I’ve only cooked tuna at home once, and it was before I ate sushi, so I had trouble getting past the whole rare fish idea. The mentality has since changed, and we are, in fact, going out for sushi tonight. But I can’t wait to try the combination of flavors you’ve described here.

Beautiful final shot! I love using white and black sesame seeds. They add such a pop of contrasting color and are tasty to boot!

I’m so glad you posted this. Seared tuna is one of my favorites but I’ve been too chicken to try it at home. Bookmarking this for a go at it in the near future. Thanks for sharing!

That dish looks so beautiful and mouthwatering!

this is one of my favorite foods…why didn’t I ever think of the wasabi mayo? thanks for the idea!

Looks amazing! I love the presentation- tuna is such a beautiful food. Near and dear to my heart. Thanks for the great post! And also- I am just like you for most dinner parties. Usually shooing people out of my kitchen wanting them to relax with a beverage and something to snack on. Sometimes, ya just gotta give in I guess!

the colors in the last pic are so vibrant!

This is one of those, “To die for recipes”…I’m SURE!

Mmmmm! This looks so tasty!

yum! pan seared tuna is one of my favs!! yours looks DELISH!

Absolutely beautiful! And worth the splurge if you ask me : )

this is so beautiful! and pan-seared to perfection :) x

Stunning, absolutely stunning photograph! I love pan seared tuna but never get it quite right …. I definitely need to try this dish, it sounds amazing, Jen!

I’m drooling . And looking and reading your post gave me will power to cook (should i say sear) tuna. Odly I don’t know why I almost never cook tuna at home. bizarre. not anymore :)

I’m so afraid to pan sear tuna. I think I need to come over for a lesson. That looks amazing.

[…] There is no better way to kick off a new month than with a dinner party. I mean, a dinner partay. I was running a little behind schedule when folks began to trickle in yesterday evening … [read more] […]

this is awesome! And truly a splurge! But a splurge is good once in a while!! fantastic meal there Jen!

I can relate to the $30/lb. for the ahi! Used it this summer when I made Mark Miller’s Spicy Pacific Tartares. but it was so worth it, especially to share with good friends. If you like spicy sauces, you should definitely try the two that went with that recipe. Your seared Ahi looks unbelievably delicious.

Love the sushi roll with no rice – but when photographed up that close, the sesame seeds look like rice so perhaps it is a full meal afterall :D

Oh my – that looks delicious! I’m with you on eating the fish semi-rare. There’s just nothing like the smooth velvety-ness of properly cooked (and by that I mean scarcely cooked) tuna steaks.

Yes, tuna is quite a pricey treat around here too… but so worth it! Your steaks are cooked to perfection, wonderful!

Yummy! I just bought whole tuna and will carve out the loins and make this tonight.

Made it for supper… Easy-peasy, maximus delicious. What a treat! Thank Yu.

And…am I the only one who wants to hear what the menu was for the par-tay?

When, when can we share a meal!? Those look delish–I love Spring Rolls, and the tuna looks amazing!

Just made these today with some sashimi quality ahi. Fast and very delicisious. I especially love the added flavor the wasabi mayo and the anago sauce give it. Thank you!

You just reminded me of how much we loved sesame crusted tuna. time to get those yummy steaks in.

Hey thanks, everyone! It’s an easy recipe once you have all of the ingredients ready. Hope you give it a try and lose your fear of cooking tuna :) xxoo

Manisha – well, two of them have to keep the conversation going while the other two are working )

Eesh – it should say if it is sashimi quality. Sashimi should have been frozen beforehand to a pretty low temperature to help kill any parasites or eggs in the flesh. Only purchase from a reputable fish monger, is my best advice.

Lisa – a whole tuna. oh man, I should come to YOUR house :)

Lisa – the menu was: viet spring rolls (with grilled marinated pork strips), mojitos, steamed rice, stir-fried beef with stir-fried spinach, chinese fish-flavored pork, stir-fried sherry chicken w/ vegs, blackberry peach crisp, green tea matcha macarons with passionfruit buttercream, lemon custard ice cream.

[…] Sesame-Crusted Tuna recipe from Use Real Butter food […]

This has become a staple. Simple and elegant.

[…] Seared Tuna with Sesame Seeds Source: Inspired from a local restaurant, with the how-to and side dish ideas taken from Use Real Butter […]

WOW followed the recipe and looked and tasted as good as yours! Thank you

My husband and I just love the writing the friendship and your recipe!
Thank you, thank you , thank you.
Yum

Just made this, it’s great, and easy!

I am always looking for new ways to do tuna steaks, and the sesame seed coating is a winner. Super-easy, and gives it the perfect crunch. I did the wasabi mayo and the kids enjoyed the unago sauce.

We made this not one night, but two consecutive nights. It was amazing. I found the wasabi mayo to be a little thick for drizzling, so the second night I made a siracha mayo which was also tasty! Glad I found your blog!

I made this for my wife and I and it was excellent! Our favorite restaraunt was flooded in September and we always had it there. Restaraunt is still closed so I had to do something!

Great recipe and it is a very quick dish.

I love tuna. I get seared tuna everywhere they have it on the menu. I have to say there is NO recipe out there that trumps this one. This has become a staple in my kitchen, friends and neighbors invite themselves over when I’m making it. Not only is it better then most seared tuna dishes I’ve had, it blows any out of the water.

Not only do I make it regularly I have been inspired to actually buy a professional sashimi knife. Now the tuna is sliced thin like the sushi houses. And I feel like a badass with my freaking awesome Dagasi knife, it is worthy of this dish.

Thanks for the recipe. You have made boatloads of people happy.

Great, simple recipe. I’m lucky enough to be able to catch tuna (southern bluefin) so we’ll definitely be trying your dish on board the next fishing trip. Nice to see another Kyocera Ceramic Knife user! I have one as well and use it exclusively for sashimi and sushi.

Not sure if this was noted for a question above: ocean going fish, wild caught that is, are typically less likely to have any issues as far a parasites or other concerns on that level–when considering for eating raw. Most of the fresh fish you get like Salmon or Ahi will be fine for eating raw as long as it’s wild. There are some very serious concerns with farmed fish (like being fed chicken feathers. Remember how mad cow disease formed?) and fresh water fish when considering eating raw. Certainly some may ask, “why eat it raw anyway?”. This is because of the incredible nutruents and enzymes that are only avaible when the food is uncooked. Cooking kills ALL of the enzymes. So a solution for anyone worried is to freeze the fish. this will kill 99% of the unfriendlies and won’t hurt the enzymes. process the fish minimially (use a recipe like above or use citrus to “cook” the fish–it’s awesome!) and you will be amazed at how good it is and how un-fishy it tastes! G/L

THIS IS DELICIOUS! My mister just came home from a fishing trip with some gorgeous tuna and we googled for good sauce recipes, yours won! And I’m soooooo glad it did. This was so incredibly scrumptious, the perfect pairing of all flavors. Thanks so much for a beautiful post and the sauce recipes! Will definitely be reblogging as well so even more folks can share in the yumminess! xo

Thank you so much for showing me how easy it is to make a beautiful, delicious and healthy dish that I’ve always enjoyed at restaurants. Wife was impressed. Great blog…keep up the good work!

I’m a bit of a novice cook and Im just now starting to enter the “seafood” world. I was wondering, where do you get your sesame seeds from, the black ones at least because I cant find them. Also mirin? Can that be found in regular grocery stores like Walmart or Sweetbay? I want to plan a romantic dinner for my boyfriend this weekend and tuna is his favorite. I know he is getting tired of the typical chicken meals I make for him all the time lol. Thank you!

I made this last night… DELISH!! The only thing I had trouble with was my anago sauce. For some reason, it just wouldnt get thick. I think it might be because of my non-stick pans because I cant even reduce balsamic vinegar at my house using my own things, i have to use someone else pans. Even though my photos didnt turn out good because of the “runniness” of the sauce, it was still delicious and very easy to make. Thanks!

Lovelle – hello dear and my apologies for not getting back to your first comment earlier! the sesame seeds are easily found in Asian grocery stores and probably places like Whole Foods. It’s hit or miss with other places, me thinks. Same for mirin. While you’re at the Asian grocer (if you have one nearby) look for the anago or unagi (I think the one I use now has unagi written on it) sauce. Makes life much easier :) And good job on forging through!!

[…] leftover chicken breast, shredded. Cubed tofu. A forlorn garlic sausage, warmed slightly and diced. A piece of fish, leftover or quickly seared, cooled, and thinly sliced. Hard cooked eggs. Some rinsed and drained beans. A few handsfuls of toasted […]

Jenyu (May I call you that and not be presuming too much familiarity?) –
So, I know this is sort of an old recipe on your website, but I just wanted to let you know it is killer, over-the-top, stupid-good, and I have been making it for years here in Santa Fe, New Mexico. It is our go-to recipe for fresh ahi, the which we cannot always get here in the arid high desert Southwest, but when we can get it ($25/ lb. – it aint’s cheap!), it is DYN-O-MITE!
I make a few tweaks to the recipe – for example, the dry wasabi mixed with water and Mayo certainly works, but most of the time I find it easier to use wasabi paste and mayo, and she works just fine. You can adjust the amount of wasabi to your taste. I have actually not tried it with the salmon roe for color, but sometimes I add a little dash of paprika on top to give it a tad more visual appeal (not that it needs it though). I just made it tonight and it was spectacular – the best ahi I have had anywhere outside of Honolulu (where my son the math professor lives – but, that’s another story perhaps).

I just wanted to let you know I have the deepest appreciation and respect for the work you do on your blog. I was quite touched by your recent remembrance of your sister. I wish you peace and solace as time passes and you remember her with fondness, though I believe you that the pain never goes away. I also want to wish you well with your own non-trivial health issues. I am a retired pathologist and spent decades (literally) looking through the microscope at all sorts of potentially lethal diseases. It all seems to me a great mystery, but I think that’s okay because it also occurs to me that making sense of things is over-rated.
Thanks and best wishes for continuing success and good health!

H. Anderson – Thank you for such a sweet and lovely comment. It makes me happy to know you like the recipe and have gotten many miles out of it! And I appreciate the kind sentiments. Wishing you all the best. xxoo


Sesame Tuna With Wasabi Sauce

This rare tuna (little tunny / false albicore) recipe is marinated with soy sauce, mirin, sesame oil, and honey, crusted with sesame seeds, seared, and served with a spicy wasabi / soy sauce on the side.

Small pieces of seared sesame crusted tuna would also make a fabulous appetizer. Seared tuna is an easy recipe to make and easy recipe to eat!

Marinate the tuna in the for at least 30 minutes in the soy sauce, mirin, honey, and sesame oil mixture.

The trick to getting sesame seeds to stick is to have a gentle hand. Lightly dredge them in the sesame seeds by patting down. Don't try to manhandle or harshly roll them around the sesame seeds. If there are bare spots on the tuna, then sprinkle a couple more sesame seeds on the tuna slices.

Turn down the heat if the sesame seeds are burning and/or add a little more oil to the pan.

We got these lovely little Tunny from Abundant Seafood at the Geechee dock in Charleston, SC. The Geechee dock also provides fresh local shrimp nearly daily. The shrimping boat and crew are right there giving you the fresh catch.

Serving Suggestion

Serve this Sesame Crusted Tuna recipe with a complementary side dish like:

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If you like this Sesame Tuna dish, then you may also like some of these similar main dish seafood recipes:


Directions:

Ahi Katsu:
Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water. Combine the 1 cup flour, eggs, and water to make a batter. Dredge rolls in flour, batter, and then in panko. Heat oil to 375°F fry rolls until evenly browned. Slice each roll into 6 pieces. Place 2 tablespoons Wasabi-Ginger Butter Sauce on 6 individual plates arrange 4 pieces ahi on each. Makes 6 servings.

Wasabi-Ginger Butter Sauce:
In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine. Cook on medium heat until liquids reduces to 1 tablespoon. Add cream and soy sauce, continue to cook until cream mixture reduces to 1-1/2 tablespoons. Lower heat whisk in butter cubes one at a time. Remove from heat and strain. Makes about 1 cup.


Wasabi butter Recipe

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  • 2 tablespoons white wine vinegar
  • 10 fluid ounces dry white wine
  • 1/4 cup minced shallots
  • 1 tablespoon wasabi paste, or to taste
  • 1 tablespoon soy or tamari sauce
  • 3/4 cup unsalted butter, cubed (olive oil may be used for a non-dairy alternative)

Ingredients

  • 2 tablespoons white wine vinegarshopping list
  • 10 fluid ounces dry white wineshopping list
  • 1/4 cup minced shallotsshopping list
  • 1 tablespoon wasabi paste, or to taste shopping list
  • 1 tablespoon soy or tamari sauce shopping list
  • 3/4 cup unsalted butter, cubed (olive oil may be used for a non-dairy alternative) shopping list

How to make it

  • Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat.
  • Simmer until the liquid is reduced to about 2 tablespoons.
  • Strain out shallot and discard, return liquid to the pan.
  • Stir the wasabi and soy (or tamari) sauce into the reduction in the pan.
  • Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil.
  • When all of the butter has been incorporated, stir in cilantro, and remove from heat.
  • Note: If you use olive oil instead of butter, reduce amount to 1/3 to 1/2 cup.
People Who Like This Dish 2

I like the rare volatile fragrance of real Wasabi..unlike peppers the pungent heat does not linger and the added plus of it's bacteria fighting agents,is a added element with digesting Sushi.

Thank-you for this nice recipe

The Cook