Asian Style Seared Tuna with Wasabi Cream Recipe
4 appetizer or 2 main servings
Active Prep: 10 min
Cook: 2 min
- 1/2 cup soy sauce (or tamari)*
- 1/4 cup sesame oil
- 3 Tbsp. * Asian Style Sprinkle
- 2-4 oz. tuna steaks
For wasabi cream:
- 1/2 cup sour cream
- 4 tsp. * Wasabi Powder
- 2 tsp. rice wine vinegar
- * Black Tellicherry Peppercorns
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*Make this gluten-free by using tamari in place of soy sauce.
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.
Serve as is for a finger food appetizer or with sushi rice for a main meal.
Kate Wheeler and Sally Powell Huegel