This dish features sashimi-grade tuna, quickly seared for a beautifully rare center, served with a silky avocado-wasabi cream and garnished with quick pickled radishes for a pop of brightness and crunch. Each bite is creamy, spicy, tangy, and fresh—like a deconstructed sushi plate with a fine-dining twist.
[cooked-sharing]
Yields2 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
For the Tuna
2sashimi-grade tuna steaks (about 5 oz each, 1-inch thick)
Salt and freshly ground black pepper
2tbspneutral oil (grapeseed, avocado, or canola)
For the Avocado-Wasabi Cream
1ripe avocado
1 ½tspwasabi paste (adjust to taste)
Juice of ½ lime
1tbspplain Greek yogurt or sour cream (sub vegan yogurt if desired)
Pinch of salt
For the Pickled Radish
5small radishes, thinly sliced
¼cuprice vinegar
1tspsugar
¼tspsalt
Optional: pinch of chili flakes or pink peppercorns
Garnish
Black sesame seeds
Microgreens or cilantro leaves
Lime wedges
Quick-Pickle the Radish
1
In a small bowl, mix together:
Rice vinegar, sugar, salt, and optional chili flakes.
Stir until dissolved.
Add thinly sliced radishes and toss to coat.
Let sit at room temp for 15–30 minutes, stirring occasionally.
Make the Avocado-Wasabi Cream
2
In a food processor or small bowl, blend:
Avocado, wasabi paste, lime juice, and Greek yogurt until smooth.
Season with salt to taste.
If too thick, add a splash of water or lime juice to loosen.
Set aside, covered, to keep the color fresh.
Sear the Tuna
3
Pat tuna steaks dry and season with salt and pepper.
Heat neutral oil in a skillet (preferably cast iron or nonstick) over high heat.
When hot, add tuna and sear:
About 45–60 seconds per side for rare (edges browned, center red).
Remove and let rest 1–2 minutes.
Slice tuna into ¼-inch thick slices, wiping the knife clean between cuts for a clean presentation.
Assemble & Serve
4
Smear or spoon a base of avocado-wasabi cream onto each plate.
Fan sliced tuna over the top or beside the cream.
Top with pickled radishes (drained).
Garnish with sesame seeds, microgreens, and lime wedges.
Tips for Success
5
Use the freshest sashimi-grade tuna available—this dish celebrates the quality of the fish.
Don’t overcook the tuna—quick, high heat is key.
Wasabi heat fades over time—taste and adjust just before serving if needed.
Variations
6
Try yuzu juice instead of lime for an authentic Japanese citrus note.
Add a dash of soy sauce or tamari to the avocado cream for umami.
Swap radish for pickled cucumber or shaved fennel.
Suggested Pairings
7
Serve with: Steamed jasmine rice, seaweed salad, or crispy wontons
Drink with: Dry Riesling, chilled sake, or a light Japanese lager
Occasions: Elegant appetizer, date night, light summer dinner
Ingredients
For the Tuna
2sashimi-grade tuna steaks (about 5 oz each, 1-inch thick)
Salt and freshly ground black pepper
2tbspneutral oil (grapeseed, avocado, or canola)
For the Avocado-Wasabi Cream
1ripe avocado
1 ½tspwasabi paste (adjust to taste)
Juice of ½ lime
1tbspplain Greek yogurt or sour cream (sub vegan yogurt if desired)
Pinch of salt
For the Pickled Radish
5small radishes, thinly sliced
¼cuprice vinegar
1tspsugar
¼tspsalt
Optional: pinch of chili flakes or pink peppercorns
Garnish
Black sesame seeds
Microgreens or cilantro leaves
Lime wedges
Directions
Quick-Pickle the Radish
1
In a small bowl, mix together:
Rice vinegar, sugar, salt, and optional chili flakes.
Stir until dissolved.
Add thinly sliced radishes and toss to coat.
Let sit at room temp for 15–30 minutes, stirring occasionally.
Make the Avocado-Wasabi Cream
2
In a food processor or small bowl, blend:
Avocado, wasabi paste, lime juice, and Greek yogurt until smooth.
Season with salt to taste.
If too thick, add a splash of water or lime juice to loosen.
Set aside, covered, to keep the color fresh.
Sear the Tuna
3
Pat tuna steaks dry and season with salt and pepper.
Heat neutral oil in a skillet (preferably cast iron or nonstick) over high heat.
When hot, add tuna and sear:
About 45–60 seconds per side for rare (edges browned, center red).
Remove and let rest 1–2 minutes.
Slice tuna into ¼-inch thick slices, wiping the knife clean between cuts for a clean presentation.
Assemble & Serve
4
Smear or spoon a base of avocado-wasabi cream onto each plate.
Fan sliced tuna over the top or beside the cream.
Top with pickled radishes (drained).
Garnish with sesame seeds, microgreens, and lime wedges.
Tips for Success
5
Use the freshest sashimi-grade tuna available—this dish celebrates the quality of the fish.
Don’t overcook the tuna—quick, high heat is key.
Wasabi heat fades over time—taste and adjust just before serving if needed.
Variations
6
Try yuzu juice instead of lime for an authentic Japanese citrus note.
Add a dash of soy sauce or tamari to the avocado cream for umami.
Swap radish for pickled cucumber or shaved fennel.
Suggested Pairings
7
Serve with: Steamed jasmine rice, seaweed salad, or crispy wontons
Drink with: Dry Riesling, chilled sake, or a light Japanese lager
Occasions: Elegant appetizer, date night, light summer dinner
Notes
Seared Tuna with Avocado-Wasabi Cream & Pickled Radish
