Recipe by VenomousKate
I've always loved wasabi with tuna, but usually the wasabi overpowers such a delicate fish. When this recipe came to me through a friend, who doesn't recall its origins, I finally found the perfect marriage of flavors. I can't make this often enough!
Top Review by pdpnicole
This was awesome!!!! I love tuna and this was a restaurant-quality dish. Definitely a great meal to make for guests! I used about 20 oz of tuna, but only made half the sauce....still more than enough and very tasty. We are low carb, but I bet this would be fantastic served with white or jasmine rice. I also coated the tuna in a mixture of black and white sesame seeds before searing and that really made it phenomenal.
- 24 ounces ahi tuna steaks, around 1-inch thick
- 2 tablespoons dark sesame oil
- salt and pepper
- 1⁄2 cup butter
- 3 tablespoons soy sauce
- 2 tablespoons wasabi paste (the tube kind)
- 3 green onions, sliced
- 2 tablespoons fresh lemon juice
- lemon slice (for garnish)
Directions See How It's Made
- Drizzle sesame oil on both sides of each tuna steaks. Season with salt and pepper.
- Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring constantly to mix and prevent scorching.
- While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side.
- Note: Tuna steak fans who like their tuna on the rare side (like me) will usually find 2 minutes searing time is ample. Folks who like their tuna steaks more well-done (like my DH) may want to sear their tuna for 4-5 minutes per side.