Ingredients:

  • 2 Ahi Tuna steaks, sushi-grade (6 oz / 170g each), about 1-inch thick
  • 2 tablespoons sesame seeds, mixed (black and white)
  • 1 tablespoon olive oil, extra virgin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon soy sauce, low sodium (optional)
  • 1/2 cup mayonnaise
  • 1 tablespoon wasabi paste (or more to taste)
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/2 teaspoon soy sauce, low sodium
  • 1/4 teaspoon rice vinegar
  • Pinch of sugar (optional)

Instructions:

  1. Whisk together the mayonnaise, wasabi paste, lemon juice, soy sauce, rice vinegar, and sugar (if using) in a small bowl. Adjust wasabi to taste. Cover and refrigerate until serving.
  2. Pat the tuna steaks dry with paper towels.
  3. Season both sides of the tuna steaks with salt and pepper. Optional: brush the steaks very lightly with soy sauce.
  4. Spread the sesame seeds evenly in a shallow dish. Press each side of the tuna steaks firmly into the seeds to coat them completely.
  5. Heat the olive oil in a cast iron skillet over high heat until smoking hot.
  6. Carefully place the tuna steaks in the hot skillet. Sear for 30-60 seconds per side for rare, or longer for more well-done.
  7. Remove the tuna steaks from the skillet and let them rest for a minute or two before slicing thinly against the grain.
  8. Arrange the sliced tuna on plates, drizzle with a little extra virgin olive oil (optional), and serve immediately with the wasabi aioli.