Best Wasabi Sesame Tuna Recipes

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WASABI SESAME CRUSTED SEARED AHI TUNA SALAD



Wasabi Sesame Crusted Seared Ahi Tuna Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

3/4 cup wasabi sesame seeds
1/3 cup coarsely cracked black pepper
1/3 cup coarse Hawaiian sea salt
Four 6- to 8-ounce 1 1/2-inch-thick ahi tuna steaks
Vegetable oil, for oiling the grill
4 tablespoons sesame oil
1/2 cup honey
1/2 cup red wine vinegar
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
1/2 cup soybean oil
2 ounces spring mix
4 tablespoons capers
2 large carrots
2 large tomatoes
1 small red cabbage
1 cucumber
1 romaine heart
1/2 medium red onion, finely diced
1 lemon
2 avocados

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!

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD



Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad image

Provided by Food Network

Categories     appetizer

Time 1h52m

Yield 6 appetizer servings

Number Of Ingredients 26

2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
2 large baking potatoes, like russets
2 tablespoons clarified butter

Steps:

  • Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
  • In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
  • Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
  • To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
  • Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
  • In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
  • Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

SESAME CRUSTED SEARED AHI TUNA 'SUSHI' SALAD WITH WASABI VINAIGRETTE



Sesame Crusted Seared Ahi Tuna 'Sushi' Salad with Wasabi Vinaigrette image

A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette.

Provided by @MakeItYours

Number Of Ingredients 18

1 teaspoon wasabi paste
2 tablespoons rice wine vinegar
2 tablespoons oil
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon ginger, grated
1 tablespoon oil
1 pound ahi tuna
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
6 cups salad greens
1 cup cooked quinoa (optional)
1 large avocado, sliced
1 cup cucumber, sliced
1/2 cup carrot, julienned
1/2 cup edamame
2 green onions, sliced
2 tablespoons pickled ginger

Steps:

  • Mix everything well.
  • Heat the oil in a pan over medium-hight heat, press the sesame seeds into the tuna on all sides, place the tuna in the pan and sear for about 1-2 minutes per side or to the desired level of doneness before setting aside for a few minutes and slicing.
  • Arrange or toss everything and enjoy!

SESAME CRUSTED TUNA WITH WASABI SAUCE



Sesame Crusted Tuna With Wasabi Sauce image

Make and share this Sesame Crusted Tuna With Wasabi Sauce recipe from Food.com.

Provided by kfreekave

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup water
3 tablespoons wasabi powder
1/3 cup soy sauce
3 tablespoons peanut oil
1 tablespoon dry sherry
1 1/2 teaspoons sesame oil
24 ounces tuna steaks
5 tablespoons white and black sesame seeds

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.

Nutrition Facts : Calories 443.8, Fat 25.8, SaturatedFat 4.9, Cholesterol 64.6, Sodium 1408.4, Carbohydrate 4.5, Fiber 1.5, Sugar 0.6, Protein 44.2

SEARED WASABI PEA & SESAME CRUSTED YELLOW FIN TUNA - AHI



Seared Wasabi Pea & Sesame Crusted Yellow Fin Tuna - Ahi image

Make and share this Seared Wasabi Pea & Sesame Crusted Yellow Fin Tuna - Ahi recipe from Food.com.

Provided by Ian Magary

Categories     Hawaiian

Time 5m

Yield 4-8 serving(s)

Number Of Ingredients 8

10 ounces wasabi peas
1 tablespoon black sesame seed
1 tablespoon white sesame seeds
1 1/2 tablespoons sea salt
2 teaspoons black pepper
1 -2 lb tuna steak (Ahi or Thick cut)
1/2 cup canola oil
2 tablespoons sesame oil

Steps:

  • Crush wasabi peas in bag.
  • Add sesame seeds, sea salt, and black pepper. mix together.
  • Cut Ahi tuna into 1" thick strips.
  • mix both oils in small bowl.
  • Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
  • Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
  • Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.

Nutrition Facts : Calories 492.8, Fat 41.9, SaturatedFat 4.7, Cholesterol 43.1, Sodium 2661.3, Carbohydrate 1.7, Fiber 0.8, Protein 27.4

SESAME-CRUSTED TUNA WITH WASABI-PONZU SAUCE



SESAME-CRUSTED TUNA WITH WASABI-PONZU SAUCE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste*
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)

Steps:

  • Combine first 10 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce. If you can't find wasabi paste, use an ample amount of red pepper flakes to jack up the heat in its place.

SESAME AND WASABI CRUSTED TUNA WITH ROASTED ASPARAGUS



Sesame and Wasabi Crusted Tuna With Roasted Asparagus image

You can also add some coconumt cilantro rice to this for a complete meal, but thuis is fine on it's own. The Soy glaze is the best part and tastes delicious dribbled over the vegetables.

Provided by sugarmagnolias

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh ahi tuna
1 lb asparagus
1/2 cup sesame seeds
1/2 cup wasabi peas
1 tablespoon coconut oil
1 cup soy sauce
2 tablespoons brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Place aspargus in single layer and raost for about 20 minutes in a greased (Pam) baking pan.
  • Put soy sauce in sauce pan with the sugar on low heat. Stir frequently until reduced and thick. Set aside.
  • Heat coconut oil in frying pan over medium - medium high heat.
  • Crush wasabi peas and mix them with sesame seeds on plate.
  • Coat tuna in the mix.
  • Place tuna in oil for approximately 2 minutes on each side (rare to medium rare).
  • Slice tuna in medallions, spread on plate with asparagus. Drizzle soy reduction over the plate.

Nutrition Facts : Calories 389.8, Fat 18.2, SaturatedFat 5.7, Cholesterol 43.1, Sodium 4086.7, Carbohydrate 19.6, Fiber 5, Sugar 9.4, Protein 39.9

SEARED SESAME TUNA WITH WASABI PONZU SAUCE



SEARED SESAME TUNA WITH WASABI PONZU SAUCE image

Categories     Fish     Quick & Easy

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fresh tuna steaks, 1 inch thick
1/3 cup ponzu sauce
3/4 tsp prepared wasabi
1/4 cup sesame seeds
2 tbsp canola oil

Steps:

  • Rinse tuna with cold water; pat dry with paper towels. Set aside. In a small bowl, mix together ponzu sauce and wasabi until wasabi is incorporated and there are no lumps; set aside. Spread sesame seeds on a plate or pie pan. Press both sides of the tuna steaks into sesame seeds to coat. In a large skillet, heat canola oil over medium-high heat. Add the tuna to hot oil; cook for 3 to 5 minutes per side, depending on desired doneness of tuna. (Be careful not to overcook the tuna as it will dry out quickly). Serve wasabi mixture with fish.

SESAME CRUSTED TUNA WITH WASABI SAUCE



SESAME CRUSTED TUNA WITH WASABI SAUCE image

Categories     Sauce     Fish     Sauté     Low Fat

Yield 4 servings

Number Of Ingredients 11

1/2 cup water
3 Tablespoons wasabi powder
1/3 c soy sauce
3 tablespoons peanut oil
1 tablespoon dry sherry
1/2 cup lemoncello
1 1/2 teaspoons sesame oil
1 1/2 teaspoons crushed ginger
4 green onions sliced thinly
4 5 oz ahi tuna steaks
5 tablespoons white and black sesame seeds mixed

Steps:

  • whisk water with wasabi powder to form a smooth paste. Whisk in soy sauce and 2 Tablespoons peanut oil, sherry, sesame oil and ginger. Reduce sauce over medium high heat until thick. Set aside Coat ahi steaks with mixed sesame seeds. Heatover high heat a heavy skillet with 1 TB peanut oil. Add tuna steaks and sear until done to liking, 2 minutes per side for rare, 3 minutes for medium. Remove from pan, add reserved sauce. Add lemoncello and green onion, heat to serving temp and serve over tuna or on the side.

SESAME SEARED TUNA WITH WASABI BROCCOLI SLAW



SESAME SEARED TUNA WITH WASABI BROCCOLI SLAW image

Categories     Fish     Appetizer     Fry

Yield 12

Number Of Ingredients 18

12 oz Sashimi Grade Tuna, trimmed into a 1" square x 6" to 8" long log - you should have two pieces
1/4 cup soy sauce
2 Tbs sesame oil
1 Tbs grated fresh ginger
1 Tbs fish sauce
1/4 cup White sesame seeds, toasted
1/4 cup black sesame seeds
1 ea egg white -- beaten
Salt and Pepper to taste
1 loaf Sara Lee Very Thin
Slied White Bread (or equal) -- cut into 1 1/2" circles
1/2 stick Unsalted butter -- clarified
WASABI BROCCOLI SLAW
1 cup Peeled broccoli stems, chopped or shredded fine 1/4 cup Assorted shredded vegetables, from market salad bar (carrots, red cabbage, etc) -- cut to same dimensions as the broccoli stems, OR, if preferred
1 Pkg broccoli slaw -- chopped fine
1/2 cup mayonnaise
1/2 cup sour cream wasabi paste -- to taste
Salt and Pepper to taste

Steps:

  • Preheat oven to 350, brush bread rounds very lightly with clarified butter and toast until golden brown (can be done 24 hours in advance and stored in airtight container when completely cooled). Whisk soy sauce, sesame oil, ginger and fish sauce together, pour in a heavy zippered bag and add the tuna, turning to make sure it is completely covered . Remove as much air as possible from the bag and set in the refrigerator for at least a 1/2 hour or up to 2 hours. Remove from marinade and blot dry with paper towel when ready to proceed. Pre - heat a large, dry cast iron skillet or a very heavy griddle over high heat until very, very hot. Combine sesame seeds on a large flat plate and spread out. Brush tuna log with beaten egg white, season with salt and pepper, then roll in the sesame seeds until completely coated. Carefully transfer to a piece of heavy duty aluminum foil that has been sprayed liberally with nonstick spray, approximately 12 x 8 inches. Place the log on the long side nearest you. Fold the foil over the log, and pulling tight, roll up so that the log is wrapped tight and secure and is forced into a round shape. Make sure that the tuna has no more than two or three layers of foil surrounding it. Twist the ends of the foil tight. Place the logs on the pre-heated griddlel or skillet and cook on all sides for approximatly 30 seconds on each side. When unwrapped, the tuna should be cooked approximately 1/8" around the entire circumferance of the log. The tuna should be very rare in the center. BROCCOLI SLAW: Combine slaw ingredients and add to chopped broccoli slaw to taste, season with salt and pepper. When cool, unwrap, slice carefully 1/4" thick with a very sharp knife. Place on a toast round and top with a heaping teaspoon of the broccoli slaw. Serve with pride at room temperature!

BLACK SESAME AHI TUNA W/ WASABI CITRUS AIOLI



BLACK SESAME AHI TUNA W/ WASABI CITRUS AIOLI image

Categories     Fish     Appetizer

Number Of Ingredients 7

1 pound sashimi-grade ahi tuna
1/2 Cup sesame oil
1 bottle (2.12oz) black sesame seeds
2 tsp black pepper
2 tsp salt
2 Tblsp olive oil
1 English cucumber

Steps:

  • Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper, and salt on large plate. Coat tune with black sesame seed mixture, pressing firmly so mixture adheres to the tuna Heat olive oil in large skillet onhigh heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool Slice tuna into 1/8 inch slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of wasabi citrus aioli.

WASABI SESAME TUNA



Wasabi Sesame Tuna image

If you like the flavor of wasabi you will like this recipe. These do not come out of the pan fiery hot, but with wasabi flavor. You can always add more heat if you wish.

Provided by Wing-Man

Categories     Tuna

Time 26m

Yield 2 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce
3 teaspoons wasabi paste
1/2 teaspoon cracked black pepper
12 ounces ahi tuna steaks, 3/4 to 1-inch thick (2 steaks)
1/4 cup sesame seeds

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.

Nutrition Facts : Calories 370.9, Fat 17.3, SaturatedFat 3.4, Cholesterol 64.6, Sodium 2079.5, Carbohydrate 6.6, Fiber 2.5, Sugar 0.7, Protein 46.7

SESAME CRUSTED AHI TUNA AND WASABI BEURRE BLANC



Sesame Crusted Ahi Tuna And Wasabi Beurre Blanc image

How to make Sesame Crusted Ahi Tuna And Wasabi Beurre Blanc

Provided by @MakeItYours

Number Of Ingredients 11

1 Piece sushi grade tuna loin (about 1 pound -- cleaned)
2 Tablespoons black sesame seeds
2 Tablespoons white sesame seeds
2 Tablespoons chopped shallots
1 Sprig fresh thyme
1/2 Tablespoon cracked black pepper
1 bay leaf
1/2 Cup white wine
1/4 Cup heavy cream
1 Stick butter (cut into small pieces -- at roomtemperature)
1 Tablespoon wasabi paste - diluted with 1/2 Tb s.rice vinegar

Steps:

  • Season tuna with salt and pepper on each side. Combine black and white sesame seeds and roll tuna in mixture. Set aside.
  • In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine. Reduce slowly until dry. Add heavy cream and bring to a boil. Slowly whisk in butter, one piece at a time. Season with salt and pepper, strain, and keep beurre blanc warm.
  • In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side. Slice into 12 medallions. Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar.
  • Yield: 4 servings
  • Source: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347

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