Black Sesame Tuna Wasabi Mayo (Printable Version)

Sushi-grade tuna crusted with black sesame, seared rare, paired with a zesty wasabi mayo.

# What You'll Need:

→ Tuna

01 - 2 sushi-grade tuna steaks, 6 oz each, 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste

→ Crust

05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)

→ Wasabi Mayo

07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon lemon juice

→ Garnish

11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges

# Directions:

01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and pepper.
02 - Spread black and white sesame seeds on a shallow plate. Press each tuna steak firmly into the seeds, coating all sides evenly.
03 - Heat a non-stick skillet or cast-iron pan over high heat. Once hot, add a small amount of oil and allow it to shimmer.
04 - Sear tuna steaks for 30 to 45 seconds per side until the sesame crust turns golden and the interior remains rare. Remove from pan and rest briefly.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth. Adjust wasabi intensity to preference.
06 - Slice tuna steaks against the grain into 1/2-inch thick slices. Arrange on serving plates and drizzle with wasabi mayo.
07 - Top with thinly sliced scallions, pickled ginger, and lemon wedges. Serve immediately.

# Expert Suggestions:

01 -
  • You'll feel like a sushi chef in your own kitchen without spending an hour prepping.
  • The sesame crust gives you something crunchy to bite into while the inside stays silky and rare.
  • It's a conversation starter that actually tastes as good as it looks.
  • Comes together in less than 20 minutes, perfect for a weeknight date night or impressing unexpected guests.
02 -
  • The difference between 30 seconds and 60 seconds of searing is the difference between a beautiful rare center and rubbery disappointment—set a timer on your phone the first time you make this.
  • If your pan isn't hot enough, the sesame seeds won't toast properly and you'll end up with a mushy crust instead of something with personality and crunch.
03 -
  • Pat your tuna completely dry before seasoning—any moisture will steam instead of sear, and your beautiful crust won't develop the way it should.
  • If you can't find wasabi paste, powdered wasabi mixed with a tiny bit of water works, though the paste is smoother and more pleasant in mayo.
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