Ingredients:

  • 2 yellowfin tuna steaks (6 oz/170g each), about 1 inch thick, sushi-grade
  • 2 tablespoons sesame seeds (white or black, or a mixture) (30 ml)
  • 1 tablespoon soy sauce (tamari for gluten-free) (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil or avocado oil (15 ml), for searing
  • 2 tablespoons mayonnaise (30 ml)
  • 1 teaspoon wasabi paste (adjust to taste) (5 ml)
  • 1/2 teaspoon lemon juice (2.5 ml)
  • Sliced scallions (green onions)
  • Pickled ginger (gari)
  • Sesame seeds
  • Edamame (cooked)
  • Seaweed Salad

Instructions:

  1. Pat the tuna steaks dry with paper towels. This is important for getting a good sear.
  2. In a small bowl, combine soy sauce, sesame oil, ginger, garlic powder, salt, and pepper.
  3. Brush the marinade evenly over both sides of the tuna steaks. Let sit for 5-10 minutes.
  4. Spread sesame seeds evenly in a shallow dish.
  5. Gently press each side of the marinated tuna steak into the sesame seeds, ensuring a good coating.
  6. In a small bowl, whisk together mayonnaise, wasabi paste, and lemon juice until smooth. Adjust wasabi to your liking.
  7. Heat oil in a large skillet over high heat until shimmering (almost smoking).
  8. Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare (slightly longer for medium-rare), or until the sesame crust is golden brown and the tuna is cooked to your desired doneness. Be careful not to overcook.
  9. Remove the tuna from the skillet and let it rest for a minute or two. Slice thinly against the grain. Serve immediately with wasabi mayo and your choice of garnish.