Ingredients:

  • 2 Ahi Tuna Steaks (6-8 oz/ 170-225g each), sushi grade
  • 2 tablespoons Sesame Seeds (white and/or black)
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Mayonnaise (full fat or light) (approx. 60ml)
  • 1 teaspoon Wasabi Paste (or more, to taste) (approx. 5g)
  • 1/2 teaspoon Rice Vinegar (approx. 2.5ml)
  • 1/4 teaspoon Soy Sauce (low sodium) (approx. 1.25ml
  • 1 Scallion (green onion), thinly sliced (optional)
  • Soy sauce, for dipping (optional)

Instructions:

  1. In a small bowl, combine mayonnaise, wasabi paste, rice vinegar, and soy sauce. Mix well and set aside. Taste and adjust wasabi to your preference.
  2. Pat the tuna steaks dry with paper towels. Season both sides with salt and pepper.
  3. Spread sesame seeds evenly on a plate. Gently press each tuna steak into the sesame seeds, coating all sides.
  4. Heat olive oil in the skillet over high heat until smoking hot.
  5. Carefully place the tuna steaks in the hot skillet. Sear for approximately 30-60 seconds per side for medium-rare, adjusting time to your preference. The goal is a quick sear, leaving the center raw.
  6. Remove the tuna from the skillet and let it rest for a minute or two.
  7. Slice the tuna steaks against the grain into 1/4-inch thick slices.
  8. Arrange the tuna slices on a plate, drizzle with wasabi mayo, and garnish with sliced scallions. Serve immediately with soy sauce for dipping (optional).