Seared Tuna with Black sesame and Wasabi

Recipe description

When a lunch or dinner calls for a cool and bracing first course, this one could be just the right thing. Slices of seared and chilled tuna, edged with black sesame seeds, join a creamy sauce with wasabi and aioli.

Sashimi-grade ahi tuna with black sesame seed in a restaurant-style appetizer.

Ingredients

Serving size: 4

Seared Tuna

• 4 tuna steaks, 5 ounces each, 1 inch thick
• 1/2 cup sesame oil
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons of black sesame seeds
• 1 teaspoon ground black pepper, grind
• 1 teaspoon kosher salt
• slides of cucumber

Wasabi Citrus Aioli

• 1 cup mayonnaise
• 1 clove garlic, minced

• 1 tablespoon wasabi
• 2 teaspoons fresh lemon juice
• 2 teaspoons dairy sour cream
• 1 teaspoon finely grated lemon peel
• 1 teaspoon black pepper, coarse grind
• 1 teaspoon kosher salt

Directions

Seared Tuna

• Cut tuna into rectangles lengthwise. Pour sesame oil over tuna, generously season steak with kosher salt and pepper to taste, turn to marinate evenly in 30 minutes. Coat tuna with black sesame seed, pressing firmly so the seed adheres to the tuna.
• Heat olive oil in skillet on high heat. Add tuna; sear on the four round sides, but not the ends, for just 15 seconds per side to sear the outside while keeping the inside rare.
• Remove the skillet from heat; transfer the steaks to a plate. Cool briefly, cover and refrigerate in at least two hours.
  
  

Wasabi Citrus Aioli

In a bowl whisk together all ingredients into a smooth sauce. Cover the bowl with plastic wrap and chill at least one hour before serving.

Serve

Slide tuna into 1/5-inch thick slides.

Place 1 slice of tuna on each cucumber slice.

Top each with a small dollop of Wasabi Citrus Aioli.

Serve immediately.

Nutrition Facts

Amount Per Serving

% Daily Value *

Protein 63g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

- The tuna steaks are cooked rare for this dish. Cooking them longer will make them more difficult to slice.

- About 3 tablespoons of the sauce are needed to garnish the dish. Leftover sauce would make a good dip for cold boiled seafood or chips, or it can be used as a salad dressing.

- The Wasabi sauce may be prepared one day ahead.