Community Pick
Seared Ahi Tuna Glazed With Wasabi Butter
photo by Jonathan Melendez
- Ready In:
- 13mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 24 ounces ahi tuna steaks, around 1-inch thick
- 2 tablespoons dark sesame oil
- salt and pepper
- 1⁄2 cup butter
- 3 tablespoons soy sauce
- 2 tablespoons wasabi paste (the tube kind)
- 3 green onions, sliced
- 2 tablespoons fresh lemon juice
- lemon slice (for garnish)
directions
- Drizzle sesame oil on both sides of each tuna steaks. Season with salt and pepper.
- Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring constantly to mix and prevent scorching.
- While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side.
- Note: Tuna steak fans who like their tuna on the rare side (like me) will usually find 2 minutes searing time is ample. Folks who like their tuna steaks more well-done (like my DH) may want to sear their tuna for 4-5 minutes per side.
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Reviews
-
This was awesome!!!! I love tuna and this was a restaurant-quality dish. Definitely a great meal to make for guests! I used about 20 oz of tuna, but only made half the sauce....still more than enough and very tasty. We are low carb, but I bet this would be fantastic served with white or jasmine rice. I also coated the tuna in a mixture of black and white sesame seeds before searing and that really made it phenomenal.
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I dislike when people write reviews with significant changes to the recipe ... That being said I made two changes: 1) used lime juice instead of lemon and 2) I made this into a compound butter rather than a hot butter sauce. I mix all of the ingredients thoroughly, sometimes with a mixer, then roll (quarter diameter size) into plastic wrap and chill. We slice the butter compound into small discs and serve in top of the hot seared tuna. Really, really good!
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Tweaks
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This was excellent. I came across 2 Ahi Tuna Filets (rectangular) in our local market and was so excited (they usually only have the tuna steaks) to make this. I love Tuna Tataki from our local Sushi restaurant. I decided to encrust the tuna with sesame seeds before searing. I combined half of the amount of the oils called for (together) and rubbed onto the seasoned tuna and then pressed the filets into the sesame seeds, which I had spread onto a plate. The only other change I made was to use lime juice instead of lemon for the sauce and added some ground ginger. I made half of the sauce, but it was so good, I wished I had made the full amount. I served the tuna with sautéed fresh baby spinach. Delish! Thanks for sharing, this one will be a repeat!
RECIPE SUBMITTED BY
<p>My day is all too computer centered. I like to claim I unwind by cooking, but the truth is that it's the eating part I like best!</p>