Teddy's Mommy's Pan Seared Ahi Tuna With Wasabi Sauce

READY IN: 30mins
Recipe by Teddys Mommy

This is a combination of two recipes I found while looking around on the internet. One didn't have the sesame seeds and one had the sauce I wanted. So I mixed ideas. If your tuna isn't bright red and it flakes apart you won't want to use it for this dish. I am finding if it isn't the right color and isn't fresh it does not taste right. I have purchased steaks in individual plastic packs that have been pre-frozen from the fish counter with good results. In the picture you see it with a vegetable it is Stir-fried Zucchini With Hoisin Sauce.

Top Review by Dr. Jenny

This was very easy to prepare and the tuna came out just right. The sauce had good potential, but I think the 3 1/2 Tbs of wasabi was too much. Maybe 3 1/2 tsp would have been better. DH and I are not wimpy in the heat and spice department, but the sauce burned our noses, making the tuna hard to eat. If the wasabi was reduced, I think the sauce would be very good. We skipped the daikon radishes. I served with Recipe #225328 225328, which paired nicely as a side.

Ingredients Nutrition

  • Tuna

  • 2 ahi tuna steaks, 1/2 lb, 1-inch thick
  • 118.29 ml white sesame seeds, toasted
  • 14.79 ml coriander seed, crushed (or 1/2 tablespoon coriander powder)
  • 4.92 ml coarse salt
  • 4.92 ml pepper
  • 14.79 ml oil (vegetable, corn, canola, etc.)
  • 14.79 ml sesame oil
  • Sauce

  • 118.29 ml water
  • 29.58 ml wasabi paste
  • 78.07 ml soy sauce (I use reduced sodium)
  • 29.58 ml vegetable oil
  • 7.39 ml sesame oil
  • 14.79 ml dry sherry
  • 7.39 ml fresh gingerroot, minced
  • 4 green onions, thinly sliced
  • Garnish

  • 236.59 ml daikon radish, grated use large holes on cheese grater


  1. Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
  2. Mix together all sauce ingredients and set them aside.
  3. Rinse tuna under cold water and pat dry.
  4. Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
  5. Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
  6. Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
  7. Carefully place both steaks into oil.
  8. Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
  9. When done transfer steaks to cutting board and slice into 1/2" strips.
  10. Then place on beds of daikon radish and pour half of sauce over each steak.
  11. I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.

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