This tuna recipe takes on an Asian flair with a coating of sesame seeds and a sauce of wasabi paste, soy sauce and fresh ginger.
1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)
How to Make It
Combine first 10 ingredients, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.
Wasabi comes in different intensities. You may want to experiment with several brands to find the right amount of heat for your taste buds. Some of the sesame seeds might pop out of the pan as the tuna cooks, so use caution and wear an oven mitt as you turn the fish over.
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This was so amazingly good. We usually go out for this type of food. It took me a while to find the black sesame seeds, but it really make it a pretty looking dish. We found ours were a little overcooked as well at 3 min. per side but still found the flavors to be worth giving it 5 stars and will just cut down our cooking time next time. We also found this to be a quick no fuss dinner for even a week night. Served this on a bed of mixed greens tossed with a sweet and sour vinagrette and the steamed snap peas with wasabi butter for a little extra kick
That Wasabi Ponzu... Yowzaaaa. I will make that sauce for many other things. I can't wait to try it as a salad dressing as another reviewer said. My tuna was a little overcooked at 3 minutes per side, but it was the thinnest piece served and everyone else's was perfect. I guess keep your eye on the small pieces and flip them sooner (mine was around 3/4 inch thick, while the others around the table were closer to 1 inch or more, just for reference). Will make again!
Just ridiculously good and easy. I made just as written except that I doubled the sauce and used more ginger and a shake of crushed red pepper. Don't overcook your tuna! Served sauce at the table with soba noodles and asparagus, shallot, and red bell sauteed in a tsp. of sesame oil.
I didn't have wasabi but made a paste from dried mustard I had on hand. It was really good, with spiciness and sweetness. I'll definitely make this again. Served with roasted squash, zucchini and onions. My husband loved it.
I thought this was delicious. My DH hates fish but I make him eat it once a week (health reasons) so I'm always looking for fish recipes which aren't super "fishy". He really liked it and cleaned his plate. I cooked mine to mid-rare and cooked his to med-well. Since I dislike wasabi I made two ponzu sauces, one with wasabi for him and without for me. Served with brown rice and a quick stir fry veggie medley. Super good, quick, and easy. I would def make this again and would serve to to guests for a "special" meal considering how expensive tuna is.
Oh man, I scored major points with the sushi-loving hubby on this one. Such a beautiful, unique presentation, and a delicious flavor for being so healthy. I overcooked it the first time, then realized tuna steaks can be pink in the center. The recipe as written will get you perfectly cooked steaks. And the sweet-spicy sauce is to die for! This is a great alternative to sushi if you don't dig raw fish. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/12/sesame-crusted-tuna-with-wasabi-ponzu.html
This was delicious and very easy! I made it exactly as directed and it came out flawlessly! The only addition I might make is a little extra wasabi to kick up the bite a little bit! Served with sauteed sugar snap peas in lemon and garlic. DELICIOUS!
I love this recipe. It's ridiculously easy to prepare, delicious and makes your guests think you're an Iron Chef. My only recommendation - you might want to make more of the ponzu sauce. I find that I'm a little short if I follow the exact measurements of this recipe.
I like to serve this with soba noodles and a simple salad with a sesame oil/soy sauce/sesame seed dressing.