Seared Wasabi Pea Sesame Crusted Yellow Fin Tuna Ahi Recipes

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SESAME SEARED TUNA



Sesame Seared Tuna image

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Provided by NEWORLEANSGIGLET

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil

Steps:

  • In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  • Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  • Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g

SEARED SESAME-CRUSTED TUNA



Seared Sesame-crusted Tuna image

Posted in response to a request. This is a beautiful and simple way to serve one of the tastiest fish around.. enjoy!

Provided by Miraklegirl

Categories     Lunch/Snacks

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup black sesame seed
1/2 cup white sesame seeds
4 (6 ounce) ahi tuna steaks, 1 inch thick
salt & freshly ground black pepper
2 tablespoons grapeseed oil or 2 tablespoons canola oil

Steps:

  • In a shallow dish, combine the two types of sesame seeds and stir to mix.
  • Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
  • In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
  • Carefully turn the tuna over and cook for about another minute.
  • Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
  • Serve immediately.

Nutrition Facts : Calories 460.6, Fat 28.6, SaturatedFat 4.7, Cholesterol 64.6, Sodium 69.3, Carbohydrate 6.4, Fiber 3.2, Sugar 0.1, Protein 44.5

SESAME-CRUSTED TUNA



Sesame-Crusted Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame seeds
1 tablespoon black sesame seeds, optional
salt and freshly ground black pepper
salt and freshly ground black pepper
2 tablespoons olive oil, plus more for brushing the fish
1 1/2 tablespoons butter
2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick
fleur de sel

Steps:

  • In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
  • Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
  • When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
  • Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
  • To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

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

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!

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