Black Sesame Tuna Wasabi Mayo (Print Version)

Sushi-grade tuna coated with toasted black sesame seeds and paired with a zesty wasabi mayo.

# Components:

→ Tuna

01 - 2 sushi-grade tuna steaks, 6 oz each, about 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 lemon juice

→ Garnish

11 - Thinly sliced scallions (optional)
12 - Pickled ginger (optional)
13 - Lemon wedges (optional)

# Directions:

01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil. Season lightly with salt and pepper.
02 - Spread black sesame seeds and white sesame seeds if using on a shallow plate. Press each tuna steak firmly into the seeds, coating all sides evenly until crust adheres.
03 - Heat a non-stick skillet or cast-iron pan over high heat until very hot. Add a small amount of neutral oil to the pan.
04 - Sear tuna steaks for 30 to 45 seconds per side until the sesame crust turns golden brown and the interior remains rare. Remove from heat and rest briefly on a clean plate.
05 - In a small mixing bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth and fully combined. Adjust wasabi concentration to achieve desired heat level.
06 - Slice tuna steaks against the grain into 1/2-inch thick pieces using a sharp chef's knife.
07 - Arrange tuna slices on serving plates. Drizzle wasabi mayo across the top and around the plate. Garnish with scallions, pickled ginger, and lemon wedges if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in a professional kitchen, but honestly takes barely fifteen minutes of actual work.
  • That contrast between the crunchy, nutty sesame crust and the buttery rare center is something your taste buds will keep thinking about for days.
  • Wasabi mayo is the secret weapon that transforms everything into something you'd pay good money for at a sushi restaurant.
02 -
  • That rare center is not negotiable—over-cooking tuna is the quickest way to turn something luxurious into something tough and disappointing, so less time in the pan is genuinely better here.
  • The sesame seeds must be toasted before you use them; raw seeds will taste dull and flat, but toasted seeds unlock all that nutty, complex flavor that makes people pause mid-bite.
03 -
  • Let your tuna come to room temperature for five minutes before searing—cold fish won't sear as efficiently and the exterior can overcook before the inside warms through.
  • If you're nervous about the rare center, remember that sushi restaurants serve tuna this way constantly, and if you trust your fishmonger's sushi-grade sourcing, you can trust yourself to sear it this quickly.
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