This is my take on a classic of seafood menus. Ahi tuna steak can be a little tricky because its low fat content makes it easy to overcook, and overcooked tuna is pretty tough to eat. But, along with that great responsibility comes a fantastic perk…that this meal is extraordinarily quick to make! In only a few minutes, you’ll have a decadent meal at a fraction of the price of buying it from a restaurant.
Furthermore, this is a highly customizable meal, as you can top your tuna with a nearly endless array of different sauces. If you’re not a fan of wasabi, try a sriracha aioli, oyster sauce, a soy and ginger or teriyaki glaze for Asian flavours…or experiment with something completely different!
I served this meal over laver seaweed mashed potatoes, but it would also go very well over rice or sesame noodles. Have fun with it!
Time: 10 Minutes
- Ahi Tuna Steak
- Sesame Seeds
- Cream or Half and Half
- Butter and Flour (about 1/4 tablespoon of each)
- Sprinkle a little salt on the top and bottom of your tuna steak, and let it sit for a few minutes.
- While the tuna sits (and the salt does its thing), melt a little butter in another pan, and whisk in your flour. Then, add your wasabi to the pan.
- As the butter/flour/wasabi is browning, start heating another pan (I’m using cast iron for the heat retention)
- Pour some sesame seeds in a bowl, and press your tuna steak into them…then flip, and coat the other side.
- Whisk your half and half into the butter/flour/wasabi mixture, and leave it to thicken.
- While the sauce thickens, spray some oil in your tuna pan, and then place your tuna steak on in the hot pan.
- Sear for about a minute on each side.
- Remove the tuna, and slice it.
- Plate, devour, and enjoy!