Seared Tuna – Easy Summer Eats

Try Chef Andrew Underwood’s perfectly seared ahi tuna recipe. The tasty sesame crust, done to perfection on an induction range (we used Frigidaire’s Gallery Stainless Steel Freestanding Electric Induction Range), playful wasabi mayo and salty-sweet Mirin dipping sauce will delight your guests.

The perfect seared ahi tuna recipe with a delightful sesame crust, a playful wasabi mayo and a salty-sweet mirin dipping sauce.

Trouvez cette recette en française là Thon Ahi saisi

Makes 4 servings


Wasabi Mayo
1/2 cup mayonnaise
2 tbsp heavy cream
2 to 3 tsp wasabi powder (depending on how spicy you like it)
1/2 tsp soy sauce
1/2 tsp honey

Mirin Dipping Sauce
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp Mirin sweet wine
1 tbsp rice wine vinegar
1 tbsp pickled ginger juice
1 tsp raw honey
1 tsp minced green onion

Seared Ahi Tuna
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 lb sushi-grade ahi tuna
3 tbsp olive or grape seed oil


Wasabi Mayo
1. Add all Wasabi mayo ingredients in a bowl. Mix well with a fork.
2. If you have a squeeze bottle, pour into the bottle and decorate the plate. Or use a spoon or fork for a similar effect.

Mirin Dipping Sauce
1. Add all ingredients in a bowl. Mix well with a fork.
2. Set aside.

Seared Ahi Tuna
1. Mix the sesame seeds on a plate. Lay the tuna on the seeds and press.
2. Heat a heavy bottom induction-compatible pan over medium-high heat. Add the oil. When it is shimmering, but not yet smoking, carefully add in the sesame crusted tuna.
3. Cook on each side for 20 to 30 seconds. When you flip, make sure you flip to a section of the pan that wasn’t just cooked on. It will be hotter and create a nice, crunchy sear. Make sure to sear the ends as well
4. Remove from the heat and slice in 1/4″ slices. Serve with the wasabi mayo, Mirin dipping sauce and some pickled ginger. Enjoy!

Want a spicy drink to complement your meal? Try this Jalapeno Watermelon Margarita.

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