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

Recipe by Teddys Mommy
READY IN: 30mins
SERVES: 2
YIELD: 2 steaks
UNITS: US

INGREDIENTS

Nutrition
  • Tuna
  • 2
    ahi tuna steaks, 1/2 lb, 1-inch thick
  • 12
    cup white sesame seeds, toasted
  • 1
    tablespoon coriander seed, crushed (or 1/2 tablespoon coriander powder)
  • 1
    teaspoon coarse salt
  • 1
    teaspoon pepper
  • 1
    tablespoon oil (vegetable, corn, canola, etc.)
  • 1
    tablespoon sesame oil
  • Sauce
  • 12
    cup water
  • 2
    tablespoons wasabi paste
  • 13
    cup soy sauce (I use reduced sodium)
  • 2
    tablespoons vegetable oil
  • 1 12
    teaspoons sesame oil
  • 1
    tablespoon dry sherry
  • 1 12
    teaspoons fresh gingerroot, minced
  • 4
    green onions, thinly sliced
  • Garnish
  • 1
    cup daikon radish, grated use large holes on cheese grater
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DIRECTIONS

  • 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).
  • Mix together all sauce ingredients and set them aside.
  • Rinse tuna under cold water and pat dry.
  • Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
  • Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
  • Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
  • Carefully place both steaks into oil.
  • Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
  • When done transfer steaks to cutting board and slice into 1/2" strips.
  • Then place on beds of daikon radish and pour half of sauce over each steak.
  • I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.
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