Sesame & Wasabi Seared Tuna
Seared Tuna is always one of my favorite things to get when I go to any restaurant. I always know it’s going to be light, healthy, refreshing, and very high in protein. Plus, if you load it with wasabi you get that great feeling like someone just punched you straight up the nose. Yes, up the nose, not on it.
Call me crazy, but I like it.
See, what I’m doing here is making sure I bring you plenty of healthy food for the holiday season to mix in with the desserts. Trying to find a good balance. A happy medium. The list of dessert and candy recipes I have floating around in my head is ridiculous. This Christmas season business, I tell ya. I want to cover everything with chocolate and peppermint and cinnamon and eggnog!
And I want to take a moment to share with you my Christmas home this year and spread the cheer! So I put together a few photos of my living room.
Here we have the cutest Christmas pig ever laying on her favorite couch with her buddy Lemur and her Santa Claus blankie:
I totally had to buy a gingerbread house kit from Trader Joe’s. It was just too much fun to turn down! And I love the smell of a real Christmas tree. It’s so cozy in here I may never leave the house again!
I have some really exciting things coming up, too. This is my first year participating in The Great Food Blogger Cookie Swap! I will be sharing my recipe for that on Wednesday, December 12th, with the other members of the swap. Then, stay tuned, because on Friday, December 14th, I have the big reveal of something special and my first ever Giveaway! I hope you’re as thrilled as I am!
So, while I get on top of my preparation for all things new and exciting, I will leave you now with the recipe for:
Sesame & Wasabi Seared Tuna
- 1 Large Sashimi Grade Ahi Tuna Steak (about 6-8 oz.)
- 2 Tbsp. White Vinegar
- 1/2 tsp. Wasabi Powder
- 3 Tbsp. Black Sesame Seeds
- 3 Tbsp. White Sesame Seeds
- Wasabi and Pickled Ginger for garnish
Cut your tuna steak into a rectangular shape (optional, for presentation purposes. It is not necessary).
In a bowl, whisk together vinegar and wasabi powder. Place the tuna in the bowl and coat with the vinegar mixture.
Place a skillet or wok on the stove over medium-high heat. Allow it to heat fully.
On a plate, mix together black sesame seeds and white sesame seeds. spread them on the plate to create one layer. Lay the tuna on the sesame seeds and turn it to coat with seeds.
Drizzle olive oil onto your skillet and place the tuna on the skillet. Cook on each side about 2-3 minutes until just seared.
Remove from heat and cut into slices. Serve on a bed of colorful lettuces with pickled ginger and wasabi to garnish. You can also serve it with a side of soy sauce.
The cooking time and done-ness of this dish is completely up to you. Make sure your fish is as fresh as possible to avoid any food born illnesses that may accompany eating raw or undercooked meat.
- 1 Large Sashimi Grade Ahi Tuna Steak (about 6-8 oz.)
- 2 Tbsp. White Vinegar
- ½ tsp. Wasabi Powder
- 3 Tbsp. Black Sesame Seeds
- 3 Tbsp. White Sesame Seeds
- Wasabi and Pickled Ginger for garnish
- Cut your tuna steak into a rectangular shape (optional, for presentation purposes. It is not necessary).
- In a bowl, whisk together vinegar and wasabi powder. Place the tuna in the bowl and coat with the vinegar mixture.
- Place a skillet or wok on the stove over medium-high heat. Allow it to heat fully.
- On a plate, mix together black sesame seeds and white sesame seeds. spread them on the plate to create one layer. Lay the tuna on the sesame seeds and turn it to coat with seeds.
- Drizzle olive oil onto your skillet and place the tuna on the skillet. Cook on each side about 2-3 minutes until just seared.
- Remove from heat and cut into slices. Serve on a bed of colorful lettuces with pickled ginger and wasabi to garnish. You can also serve it with a side of soy sauce.
- The cooking time and done-ness of this dish is completely up to you. Make sure your fish is as fresh as possible to avoid any food born illnesses that may accompany eating raw or undercooked meat.
excellent presentation! I will use this recipe many times especially during the holidays!
I got this recipe in my inbox this morning and i HAD to make it for lunch> it was excellent! I was lucky to find sashimi grade tuna today because Harris Teeter doesn’t always carry it.
This screams – eat me, eat me.:) Love it. Going to make this for dinner tomorrow night. Can’t wait
I hope you enjoy it! Seared Tuna is one of my favorites
i love seared tuna but have never attempted it at home! i shall do that soon!
You must! You’ll find it’s SO easy, and very quick to do!