Black Sesame Tuna Wasabi Mayo (Print)

Pan-seared tuna coated in toasted black sesame seeds, served with a tangy wasabi mayo and fresh garnishes.

# Ingredients:

→ Tuna

01 - 2 sushi-grade tuna steaks (6 oz each), approximately 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 lemon juice

→ Garnish

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

# Instructions:

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 firmly into the seeds, coating all sides evenly.
03 - Heat a non-stick skillet or cast-iron pan over high heat. When hot, add a small amount of oil to the pan.
04 - Sear tuna steaks for 30 to 45 seconds per side until the sesame crust turns golden and the interior remains rare. Remove from pan and rest briefly.
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 seared tuna steaks against the grain into 1/2-inch thick slices.
07 - Arrange tuna slices on serving plates, drizzle with wasabi mayonnaise, and garnish with scallions, pickled ginger, and lemon wedges.

# Pro Tips:

01 -
  • The crust delivers an addictive crunch that somehow stays crispy even as you bite into buttery-soft tuna.
  • It looks impressive enough to serve guests but honest enough that you can make it on a weeknight without stress.
  • The whole thing comes together faster than ordering delivery, which always feels like a small victory.
02 -
  • Overcooking tuna by even 30 seconds transforms it from silky to rubbery, so set a timer and trust it completely.
  • The sesame crust only stays crispy if you eat it immediately—this isn't a make-ahead dish, but that urgency is part of its charm.
03 -
  • Buy your tuna last when shopping and keep it in the coldest part of your car if you can't get home immediately—the fresher it reaches your kitchen, the better it tastes.
  • Toast your own sesame seeds if you have time; they'll smell incredible and taste noticeably nuttier than pre-toasted varieties.
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