Black Sesame Tuna Wasabi Mayo (Printable)

Sushi-grade tuna crusted with black sesame seeds and served with a tangy wasabi mayo.

# What Goes In:

→ Tuna

01 - 2 sushi-grade tuna steaks (6 oz each), approximately 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste

→ Crust

05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)

→ Wasabi Mayo

07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon fresh lemon juice

→ Garnish

11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges

# How to Make It:

01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and black pepper.
02 - Spread black and white sesame seeds on a shallow plate. Press each tuna steak into the seeds, rotating to coat all sides evenly.
03 - Heat a non-stick or cast-iron skillet over high heat until very hot. Add a small amount of oil to the pan.
04 - Sear tuna steaks for 30 to 45 seconds per side until the sesame crust is golden and the interior remains rare. Transfer to a plate and rest briefly.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth. Adjust wasabi intensity to preference.
06 - Slice each tuna steak against the grain into 1/2-inch thick slices.
07 - Arrange sliced tuna on plates, drizzle with wasabi mayo, and garnish with scallions, pickled ginger, and lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours perfecting it, but honest truth, you'll spend maybe five minutes cooking.
  • The texture contrast is addictive—crunchy seeds giving way to buttery, barely-cooked tuna with a wasabi kick that makes your eyes water in the best way.
02 -
  • The searing window is tiny—overshooting by just 30 seconds turns rare into cooked, and that's not what this dish is about, so watch it like a hawk and trust your instincts over any timer.
  • Room temperature tuna sears better than cold tuna, so let your steaks sit out for five minutes before cooking, which helps them develop that perfect golden crust while staying rare inside.
03 -
  • Toast your sesame seeds fresh if possible—even 30 seconds in a dry pan over medium heat releases oils and deepens the flavor compared to pre-toasted seeds sitting in a jar.
  • If your wasabi paste is old or you're unsure of its strength, always start with half the amount and taste first, since you can always add more but you can't take it back.
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