Black Sesame Tuna Wasabi Mayo (Printable)

Sushi-grade tuna coated in toasted sesame seeds, seared rare and served with zesty wasabi mayo and garnishes.

# What You Need:

→ Tuna

01 - 2 sushi-grade tuna steaks (6 oz each), approximately 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste

→ Crust

05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)

→ Wasabi Mayonnaise

07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon lemon juice

→ Garnish

11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges

# Directions:

01 - Pat tuna steaks dry with paper towels. Brush all sides evenly with soy sauce and sesame oil. Season lightly with salt and freshly ground black pepper.
02 - Spread black sesame seeds and white sesame seeds on a shallow plate. Press each tuna steak firmly into the seeds, rotating and coating all sides evenly until well crusted.
03 - Heat a non-stick skillet or cast-iron pan over high heat until very hot. Add a small amount of neutral oil to the pan.
04 - Place crusted tuna steaks in the hot pan and sear for 30 to 45 seconds per side, maintaining the rare center while achieving a golden sesame crust. Transfer to a plate and allow to rest for 1 minute.
05 - In a small mixing bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth and fully combined. Adjust wasabi intensity to personal preference.
06 - Slice each tuna steak against the grain into 1/2-inch thick slices. Arrange slices on serving plates and drizzle generously with wasabi mayonnaise.
07 - Garnish plates with thinly sliced scallions, pickled ginger, and lemon wedges. Serve immediately while tuna is still warm.

# Expert Suggestions:

01 -
  • It looks like you spent hours in culinary school when really you spent less time cooking than it takes to brew coffee.
  • The contrast of crispy, toasty sesame against tender, barely warm tuna is honestly addictive.
  • Wasabi mayo is so much more interesting than plain old soy sauce, and it elevates the whole plate.
02 -
  • Sushi-grade tuna is labeled that way for a reason—it's been flash-frozen to kill parasites, so don't try to save money with regular tuna thinking you'll cook it longer because you'll end up with rubber.
  • The three-minute sear time is not a suggestion; the moment you start overthinking it and extending the time, you lose the whole point of the dish.
03 -
  • Chill your plates in the freezer for five minutes before plating because tuna is best served cool, and cold plates keep it that way longer.
  • If you can't find sushi-grade tuna, don't improvise—this dish only works with the real thing, so ask your fishmonger directly about sushi-grade availability.
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