This recipe takes a short amount of time to make, but the end result is a restaurant quality ahi preparation.
I like to serve this with my Asian Slaw.
Ingredients
4 4-ounce ahi tuna steaks
4 - 6 Tablespoons wasabi paste
1/2 cup sesame seeds
3 Tablespoons Canola oil
4 Tablespoons soy sauce
Instructions
Place tuna steaks in a single layer on a plate. Pour soy sauce over the top and turn steaks to coat on all sides. Marinate at room temperature for 30 minutes, turning occasionally.
Drain excess marinade. Spread one teaspoon wasabi paste on both sides of each tuna steak. Sprinkle each side with 2 teaspoons sesame seeds. Pat firmly to ensure that sesame seeds adhere.
Heat oil in skillet over medium high heat. Sear the tuna for 3 minutes on each side, turning once. This will result in medium rare tuna - pink in the middle with a toasted sesame seed crust.
If you wish to serve with a dipping sauce, two options follow:
Combine 1 teaspoon wasabi paste with 1/3 cup soy sauce.
Alternatively, combine 1 teaspoon wasabi paste with 1/3 cup mayonnaise.