By far, this melt-in-your-mouth Wasabi Seared Tuna is one of our most popular recipes on the blog and in my cooking classes! It's an easy but impressive appetizer or main dish for any occasion. Quick and simple to cook, this seared Asian tuna recipe is just perfect!
I'm not a big fan of thick tuna steaks, so I decided to make this seared tuna and slice it thinly to serve as an appetizer. Let me tell you, it's always a big hit with my dinner guests! It's on the light side so it won't fill you up before the main meal. This starter dish is made to impress!
How to make Wasabi Seared Tuna
- Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with canola oil all over and salt and pepper each side.
- Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds. Dredge the tuna steaks on all sides in the wasabi peas powder to coat.
- Heat a medium cast iron skillet on high heat. Add about 1 tablespoon of canola oil. Sear the tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of the skillet and let rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of wasabi paste.
- For the dipping sauce: Whisk together soy sauce, rice vinegar, ginger, and pepper flakes in a small bowl. Top with green onions to garnish and serve alongside tuna slices.
Make sure you watch carefully when you're searing the tuna because it can get overcooked very quickly. I prefer mine rare on the inside so it takes very little time to sear.
HOW TO PERFECTLY SEAR TUNA STEAKS
- Sushi-grade tuna steaks sear up very quickly. Brush them with some canola oil on both sides and sprinkle with salt and pepper.
- Dredge them in the wasabi peas for a nice crunch. Make sure to coat all sides!
- Use a heavy skillet or cast iron pan and get it very hot before searing using just a tablespoon of canola or avocado oil in the pan.
- Sear the tuna on each side for about 2 minutes or to your liking. I love it very pink in the middle, but you might like it cooked longer. Let it rest on a cutting board a few minutes before slicing.
- Slice the tuna on the bias. I like to do thin slices. Serve with a side of the dipping sauce and a dollop of wasabi paste. It’s SO good!
The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture.
TIPS & TRICKS
- It’s best to buy sushi-grade tuna since you will be serving it very pink on the inside. I buy my tuna at The Fresh Market or Whole Foods.
- If you don't have a food processor to pulse the wasabi peas, you can always put them in a plastic baggie and crush them with a meat mallet or rolling pin.
- Watch the tuna carefully when searing! They will cook up very quickly and you don't want burnt tuna!
- The tuna can also be left whole and served as a thick seared tuna steak as an entree, along with a side of sticky rice and a nice ginger salad.
WANT MORE?
If you like this recipe, you’re going to love my Seared Tuna Salad with Miso Dressing. This is a fantastic, tasty salad that has "healthy" written all over it! And, it's so easy to prepare.
Update Notes: This post was originally published on January 23, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in August 2019.
Print Wasabi Seared Tuna
Melt-in-your-mouth Wasabi Seared Tuna with a spicy dipping sauce is the perfect appetizer for entertaining. It's beyond easy to make!
- Total Time: 15 min
- Yield: 4 1x
Ingredients
- 2 medium sized, thick sushi-grade ahi tuna or yellowfin tuna steaks
- 2 tablespoons canola oil (divided)
- Salt & pepper
- 1 cup wasabi peas
- 1 tablespoon black sesame seeds
- Wasabi paste
Dipping Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 1 chopped green onion for garnish
Instructions
- Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with canola oil all over and salt and pepper each side.
- Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds. Dredge the tuna steaks on all sides in the wasabi peas powder to coat.
- Heat a medium cast iron skillet on high heat. Add about 1 tablespoon of canola oil. Sear the tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of the skillet and let rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of wasabi paste.
For the dipping sauce: Whisk together soy sauce, rice vinegar, ginger, and pepper flakes in a small bowl. Top with green onions to garnish and serve alongside tuna slices.
Notes
- It’s best to buy sushi-grade tuna since you will be serving it very pink on the inside. I buy my tuna at The Fresh Market or Whole Foods.
- If you don't have a food processor to pulse the wasabi peas, you can always put them in a plastic baggie and crush them with a meat mallet or rolling pin.
- If you can't find black sesame seeds, you can use regular white sesame seeds.
- Watch the tuna carefully when searing! They will cook up very quickly and you don't want burnt tuna!
- The tuna can also be left whole and served as a thick seared tuna steak as an entree, along with a side of sticky rice and a nice ginger salad.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Stove top
- Cuisine: Asian fusion
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 1.5 g
- Sodium: 642.9 mg
- Fat: 12.8 g
- Carbohydrates: 5.2 g
- Protein: 30.6 g
- Cholesterol: 46.6 mg
Beth L Bilous says
Where can i find Wasabi peas in the produce or grocery spot?
Asian Caucasian says
They're usually in the section with the bulk nuts. Sometimes they will be in a bag, but often times bulk in a container. Ask the manager at the store. Most grocery stores carry them!
Jayshree says
DELICIOUS! Will be trying out your other recipes, THANKS for sharing it.
Asian Caucasian says
This is probably my most popular recipe in my cooking classes. Not only is it so delicious, but it's incredibly easy to make! Hope you enjoy my other recipes too!
Fran Chulter says
This looks amazing! I’m definitely trying this one next time I entertain!
Asian Caucasian says
Easiest and most impressive appetizer ever! Wait until your party guests take a bite out of this tuna. Game-changer!
Ashley says
What a beautiful dish!
Asian Caucasian says
Thank you so much, Ashley!
Jocelyn (Grandbaby Cakes) says
This wasabi seared tuna looks yummy!!
Asian Caucasian says
Thank you! Really easy to make! A hit with the fam and friends.
Lindsay @ The Live-In Kitchen says
So pretty!
Asian Caucasian says
Thank you, Lindsay! These are so easy to make!
Robin says
This was beyond amazing and so easy to make. A total hit at a party!!!!
Judy Powers says
Oops - forgot to rate it - 5 stars!
Judy Powers says
I was lucky enough to prepare this dish with Leslie and several other girlfriends. It was so delicious and I am not a fish eater!
Asian Caucasian says
Thank you so much, Judy! Even though you are gluten-free we managed to turn out all of the recipes that you could still enjoy! Hope to hear more about your cooking with AsianCaucasian.com!
tamyrae5 says
This is definitely a keeper.
tamyrae5 says
This tuna dish was amazing! So easy and delish 🙂
Asian Caucasian says
Thank you, Tamy! So enjoyed cooking with all of you! You made it easy for me and I'm glad you liked all the dishes we prepared! Hope you'll try some more recipes on AsianCaucasian.com soon!