Seared Tuna with Wasabi Mayo

Looking for a restaurant-quality dish that’s surprisingly easy to make at home? This Seared Tuna with Wasabi Mayo brings together the luxurious taste of perfectly seared ahi tuna with a creamy, spicy kick that’ll wake up your taste buds. I’ve perfected this recipe to give you that gorgeous rare center while maintaining a beautifully crispy exterior – and trust me, it’s easier than you might think.

Ingredients

• 2 (6-ounce) sushi-grade ahi tuna steaks
• 2 tablespoons sesame oil
• 2 tablespoons black sesame seeds
• 2 tablespoons white sesame seeds
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper

For the Wasabi Mayo:

• 1/2 cup Japanese mayonnaise (or regular mayo)
• 1-2 teaspoons wasabi paste (adjust to taste)
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar

Instructions

1. Remove the tuna from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Mix the black and white sesame seeds on a flat plate.
3. Pat the tuna steaks dry with paper towels and season with salt and pepper.
4. Press each tuna steak into the sesame seed mixture, coating all sides evenly.
5. Heat sesame oil in a heavy-bottomed skillet over high heat until smoking.
6. Sear the tuna for 45 seconds on each side for rare, or 1 minute for medium-rare.
7. While the tuna rests, whisk together all wasabi mayo ingredients in a small bowl.
8. Slice the tuna against the grain into 1/2-inch pieces and serve with the wasabi mayo.

Cook Time and Serving Size

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2

Recipe Notes

– Always use sushi-grade tuna from a reliable source. This is crucial since we’re serving it rare in the center.

– The key to perfect searing is getting your pan screaming hot. You should see wisps of smoke before adding the tuna.

– If you’re sensitive to heat, start with less wasabi and add more to taste. Remember, the wasabi flavor intensifies slightly as it sits.

– For the best presentation, use a very sharp knife when slicing the tuna. This prevents tearing and gives you those clean, restaurant-style slices.

– Store any leftover wasabi mayo in an airtight container in the refrigerator for up to 3 days. It’s great on sandwiches too!

– If you can’t find Japanese mayonnaise, regular mayonnaise works fine, though the flavor will be slightly different.

Seared Tuna with Wasabi Mayo

This Seared Tuna with Wasabi Mayo brings together the luxurious taste of perfectly seared ahi tuna with a creamy, spicy kick.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings 2

Ingredients

  

• 2 6-ounce sushi-grade ahi tuna steaks
• 2 tablespoons sesame oil
• 2 tablespoons black sesame seeds
• 2 tablespoons white sesame seeds
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 cup Japanese mayonnaise or regular mayo
• 1-2 teaspoons wasabi paste adjust to taste
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar

Instructions

 

• Remove the tuna from the refrigerator 30 minutes before cooking to bring it to room temperature.
• Mix the black and white sesame seeds on a flat plate.
• Pat the tuna steaks dry with paper towels and season with salt and pepper.
• Press each tuna steak into the sesame seed mixture, coating all sides evenly.
• Heat sesame oil in a heavy-bottomed skillet over high heat until smoking.
• Sear the tuna for 45 seconds on each side for rare, or 1 minute for medium-rare.
• While the tuna rests, whisk together all wasabi mayo ingredients in a small bowl.
• Slice the tuna against the grain into 1/2-inch pieces and serve with the wasabi mayo.