Recipe: Sesame Seared Tuna with Wasabi Cream

Local tuna fishing season is not until the summer months but in-the-meantime we have some excellent tuna (Yellowfin) steaks in from Hawaii.  Here’s a quick and easy gourmet recipe for seared tuna with an Asian twist.   A wasabi cream served with the tuna will warm things up (as much as you want) for the wintertime chills.  Check with Bryon or Jess if you don’t see any tuna steaks in the case, chances are there are more back in the freezer.

Recipe: Sesame Seared Tuna with Wasabe Cream
Prep time
Cook time
Total time
Serves: 4
  • 1⁄4 cup black sesame seeds
  • 1⁄2 cup white sesame seeds
  • 4 ahi tuna steaks, each 6 oz. and 1 inch thick
  • 1 egg, beaten
  • 4 Tbs. sunflower, coconut or olive oil
  • Salt and freshly ground pepper, to taste
  • Wasabi Creme
  • 2 teaspoons wasabi (green horseradish) powder
  • 3 tablespoons warm water
  • ¼ cup sour cream
  1. Mix the wasabi powder with 3T warm water and set aside in a small covered container.
  2. Combine the sesame seeds in a shallow bowl, stir to mix. Beat the egg in another shallow dish.
  3. Dip each tuna steak in the beaten egg and then dredge into the sesame seeds, coating evenly.
  4. In a searing pan over high heat, warm the oil until slightly smoking. Arrange the tuna in the pan and cook until the white sesame seeds start to turn golden underneath, just a couple of minutes on each side. Transfer the tuna to a cutting board and let cool slightly, then salt and pepper the steaks to taste and cut into 1⁄2-inch-thick slices.
  5. Arrange the tuna on gourmet baby salad greens on individual plates. Wisk the sour cream into the prepared wasabi and set out for diners to use as a condiment.