A stunning and flavorful dish, Seared Tuna Steaks with Sesame Crust and Wasabi Cream combines the rich, buttery flavor of fresh tuna with the nutty crunch of sesame seeds and the bold kick of wasabi. Perfect for dinner parties or a refined weeknight meal.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Tuna Steaks
2 fresh tuna steaks (about 6 oz each, 1-inch thick)
Salt and freshly ground black pepper, to taste
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil (for searing)
2 tbsp white sesame seeds
2 tbsp black sesame seeds (optional, for contrast)
For the Wasabi Cream
½ cup sour cream or crème fraîche
2 tsp wasabi paste (adjust to taste)
1 tsp lemon juice
Pinch of salt
Optional Garnishes
Thinly sliced scallions
Pickled ginger
Microgreens or sprouts
Lime wedges
Prepare the Tuna
1
Pat the tuna steaks dry with paper towels.
Season both sides with salt and black pepper.
Drizzle soy sauce and sesame oil over the steaks, gently rubbing it in.
On a plate, mix white and black sesame seeds.
Press the tuna steaks firmly into the sesame seed mix, coating all sides evenly.
Make the Wasabi Cream
2
In a small bowl, whisk together sour cream, wasabi paste, lemon juice, and salt until smooth.
Adjust the wasabi for desired heat level. Refrigerate until ready to serve.
Sear the Tuna
3
Heat olive oil in a non-stick or cast iron skillet over high heat.
When the pan is very hot, add the tuna steaks.
Sear for about 45–60 seconds per side for rare, or longer if you prefer medium.
Remove from pan and let rest for 2–3 minutes before slicing.
Serve
4
Slice tuna into ½-inch thick slices.
Serve drizzled or dotted with wasabi cream.
Garnish with scallions, pickled ginger, and microgreens.
Optional: Serve with steamed jasmine rice or a light cucumber salad.
Pairing Suggestions
Ingredients For the Tuna Steaks
2 fresh tuna steaks (about 6 oz each, 1-inch thick)
Salt and freshly ground black pepper, to taste
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil (for searing)
2 tbsp white sesame seeds
2 tbsp black sesame seeds (optional, for contrast)
For the Wasabi Cream
½ cup sour cream or crème fraîche
2 tsp wasabi paste (adjust to taste)
1 tsp lemon juice
Pinch of salt
Optional Garnishes
Thinly sliced scallions
Pickled ginger
Microgreens or sprouts
Lime wedges
Directions Prepare the Tuna
1
Pat the tuna steaks dry with paper towels.
Season both sides with salt and black pepper.
Drizzle soy sauce and sesame oil over the steaks, gently rubbing it in.
On a plate, mix white and black sesame seeds.
Press the tuna steaks firmly into the sesame seed mix, coating all sides evenly.
Make the Wasabi Cream
2
In a small bowl, whisk together sour cream, wasabi paste, lemon juice, and salt until smooth.
Adjust the wasabi for desired heat level. Refrigerate until ready to serve.
Sear the Tuna
3
Heat olive oil in a non-stick or cast iron skillet over high heat.
When the pan is very hot, add the tuna steaks.
Sear for about 45–60 seconds per side for rare, or longer if you prefer medium.
Remove from pan and let rest for 2–3 minutes before slicing.
Serve
4
Slice tuna into ½-inch thick slices.
Serve drizzled or dotted with wasabi cream.
Garnish with scallions, pickled ginger, and microgreens.
Optional: Serve with steamed jasmine rice or a light cucumber salad.
Pairing Suggestions
Seared Tuna Steaks with Sesame Crust and Wasabi Cream
