Sesame crusted tuna with a wasabi cream sauce might sound like an item you would only want to order at a fancy Asian restaurant, but to be honest, it is super easy, super-fast, and one of my go-to weeknight meal recipes.
Ingredients
- 2 8-ounce tuna steaks , or tuna cut into chunks for skewers
- 2 tablespoons yellow sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon vegetable oil
- 1/2 cup heavy whipping cream
- 1 tablespoon wasabi powder
- dash of fine sea salt
- scallions for garnish
Instruction
- Combine the yellow and black sesame seeds in a shallow plate, dredge and press both sides of the tuna steaks (or kabobs) into the seeds. They should stick naturally.
- Heat the vegetable oil in a medium skillet over medium heat. Add the tuna, searing on both sides for approximately 2-4 minutes. This greatly depends on the thickness of your tuna and desired degree of doneness. Use an instant digital thermometer for best results. Rare is 110-155°F, medium-rare is 120-130°F, 135°F is medium, 140°F is medium well and we do not recommend going to well done which is 145°F.
- Remove the tuna from the skillet and allow to rest for 3-4 minutes before serving.
- IN a medium mixing bowl using an electric hand mixer with whip attachments or in a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until it is stiff and bodied, approximately 3-4 minutes. Add the wasabi powder and salt, continuing to whip until combined. Do not over mix. Chill until ready to use.
- Plate with tuna and a hefty dollop of wasabi cream sauce on top or the on the side for dipping.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
