Wasabi Sesame Tuna Recipes

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

Steps:

• In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
• Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
• While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil. Set aside.
• Coat eachside of the tuna steaks with the sesame seeds.
• Heat 1 Tablespoons of peanut oil in a heavy skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Remove Tuna from skillet and add sauce. Reduce saude until thick. Pour sauce over tuna or serve on the side.

Steps:

• Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated.
• Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify.
• Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens.

Steps:

• In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper; mix well.
• Add the tuna and turn until thoroughly coated on both sides.
• Let sit for 10 minutes or plan ahead and let marinate overnight in a zipper bag or foodsaver bag.
• Coat a pan with nonstick cooking spray and preheat over high heat.
• Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
• Grill the tuna for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fry.
• Remember fish cooks fast and will be dry and chewy if overcooked.

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

Steps:

• In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
• Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
• When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
• Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
• To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees.
• Place aspargus in single layer and raost for about 20 minutes in a greased (Pam) baking pan.
• Put soy sauce in sauce pan with the sugar on low heat. Stir frequently until reduced and thick. Set aside.
• Heat coconut oil in frying pan over medium - medium high heat.
• Crush wasabi peas and mix them with sesame seeds on plate.
• Coat tuna in the mix.
• Place tuna in oil for approximately 2 minutes on each side (rare to medium rare).
• Slice tuna in medallions, spread on plate with asparagus. Drizzle soy reduction over the plate.

Steps:

• Crush wasabi peas in bag.
• Add sesame seeds, sea salt, and black pepper. mix together.
• Cut Ahi tuna into 1" thick strips.
• mix both oils in small bowl.
• Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
• Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
• Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.