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Asian Style Seared Tuna with Wasabi Cream

Yields: 4 appetizer or 2 main servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Asian Style Sprinkle (Salt-Free) 2 floz bottle $3.80
Wasabi Powder 1 oz bag $2.45
Peppercorns, Black, Tellicherry OUT OF STOCK

Ingredients:

Directions:

For tuna: In a zip-top bag, combine soy sauce, sesame oil and 2 Tbsp. Asian Style Sesame Sprinkle. Add tuna steaks and marinate for 1 to 2 hours. Remove tuna from marinade and dust with remaining 1 Tbsp. Asian Style Sesame Sprinkle. Sear on high heat (either on grill or in saute pan) for 30 seconds per side, or longer for more well-done fish. Remove from heat and slice against the grain into thin slices. Arrange on plate and set aside.

For wasabi cream: Combine all ingredients and mix thoroughly until a smooth and creamy green paste is achieved. Place a dollop of wasabi cream on each slice of seared tuna.

Serving Suggestions:

Serve as is for a finger food appetizer or with sushi rice for a main meal.

Yields:

4 appetizer or 2 main servings

Thanks to:

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner and Sally Powell Huegel, Savory Spice Shop— Raleigh, NC customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Asian Style Seared Tuna With Wasabi Cream

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Asian Style Seared Tuna with Wasabi Cream


Yields: 4 appetizer or 2 main servings

Ingredients:

Directions:

For tuna: In a zip-top bag, combine soy sauce, sesame oil and 2 Tbsp. Asian Style Sesame Sprinkle. Add tuna steaks and marinate for 1 to 2 hours. Remove tuna from marinade and dust with remaining 1 Tbsp. Asian Style Sesame Sprinkle. Sear on high heat (either on grill or in saute pan) for 30 seconds per side, or longer for more well-done fish. Remove from heat and slice against the grain into thin slices. Arrange on plate and set aside.

For wasabi cream: Combine all ingredients and mix thoroughly until a smooth and creamy green paste is achieved. Place a dollop of wasabi cream on each slice of seared tuna.

Serving Suggestions:

Serve as is for a finger food appetizer or with sushi rice for a main meal.

Yields:

4 appetizer or 2 main servings

Thanks to:

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner and Sally Powell Huegel, Savory Spice Shop— Raleigh, NC customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.