Best Sesame Seared Tuna With Wasabi Broccoli Slaw Recipes

SESAME TUNA STEAKS WITH ASIAN SLAW

Steps:

• Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
• Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SESAME SEARED TUNA WITH VEGETABLE SLAW

Steps:

• For slaw and dressing:
• Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
• For tuna:
• Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.

SESAME CRUSTED SEARED TUNA

Steps:

• Mix the Sesame Crust ingredients together in a small bowl.
• Pat dry the ahi tuna with paper towels.
• Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
• Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
• The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
• Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
• Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
• At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

SEARED AHI TUNA WITH ASIAN SLAW

Steps:

• In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
• In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
• For the dressing:
• In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
• For the Tuna:
• Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
• Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
• Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

WASABI SESAME TUNA

Steps:

• In a shallow dish, combine the soy sauce, wasabi paste and cracked black pepper; mix well.
• Add the tuna and turn until thoroughly coated on both sides.
• Let sit for 10 minutes or plan ahead and let marinate overnight in a zipper bag or foodsaver bag.
• Coat a pan with nonstick cooking spray and preheat over high heat.
• Place the sesame seeds in another shallow dish, add the tuna and turn to coat completely.
• Grill the tuna for 1 to 2 minutes per side, or until browned or cooked to desired doneness. Slice thinly and serve with rice or stir fry.
• Remember fish cooks fast and will be dry and chewy if overcooked.

SESAME CRUSTED TUNA WITH WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil. Set aside.
• Coat eachside of the tuna steaks with the sesame seeds.
• Heat 1 Tablespoons of peanut oil in a heavy skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Remove Tuna from skillet and add sauce. Reduce saude until thick. Pour sauce over tuna or serve on the side.