Black Sesame Tuna Wasabi Mayo (Printable)

Sushi-grade tuna crusted with black sesame, seared rare, and paired with a zesty wasabi mayo.

# What You Need:

→ Tuna

01 - 2 sushi-grade tuna steaks, 6 oz each, about 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste

→ Crust

05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)

→ Wasabi Mayo

07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon fresh lemon juice

→ Garnish

11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges

# How-To Steps:

01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and pepper.
02 - Spread black and white sesame seeds on a shallow plate. Press each tuna steak into the seeds, coating all sides evenly and firmly.
03 - Heat a non-stick skillet or cast-iron pan over high heat until very hot. Add a small amount of neutral oil.
04 - Sear tuna steaks for 30 to 45 seconds per side, just until the sesame crust is golden and the interior remains rare. Remove from pan and rest briefly on a clean plate.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth. Adjust wasabi intensity to your preference.
06 - Slice tuna steaks against the grain into 1/2-inch thick pieces using a sharp knife.
07 - Arrange tuna slices on serving plates. Drizzle with wasabi mayonnaise and garnish with scallions, pickled ginger, and lemon wedges.

# Expert Tips:

01 -
  • Visually Stunning: The contrast of the black sesame crust against the rare pink tuna creates a restaurant-quality presentation.
  • Quick and Easy: Despite its gourmet appearance, this dish requires only 3 minutes of cooking time.
  • Perfectly Balanced: Combining crunchy, creamy, and zesty elements makes for a satisfying flavor profile.
02 -
  • Slicing Technique: Use a very sharp chef's knife to slice the tuna against the grain for clean, professional-looking pieces.
  • High Heat: Ensure the pan is extremely hot before adding the tuna to achieve a crisp crust without overcooking the center.
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