Prep 5 mins
Cook 8 mins
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!
- 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)
- 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.
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.
This was excellent. I came across 2 Ahi Tuna Filets (rectangular) in our local market and was so excited (they usually only have the tuna steaks) to make this. I love Tuna Tataki from our local Sushi restaurant. I decided to encrust the tuna with sesame seeds before searing. I combined half of the amount of the oils called for (together) and rubbed onto the seasoned tuna and then pressed the filets into the sesame seeds, which I had spread onto a plate. The only other change I made was to use lime juice instead of lemon for the sauce and added some ground ginger. I made half of the sauce, but it was so good, I wished I had made the full amount. I served the tuna with sautéed fresh baby spinach. Delish! Thanks for sharing, this one will be a repeat!
This was easy and over the top delish! My husband had just come back from a business trip where he ate at some very good restaurants and said this was by far the best meal of the week. I used a Wasabi powder and adjusted it just a bit as it is stronger. LOVE this recipe!