Ingredients:

  • 2 Ahi tuna steaks (6-8 oz/170-225g each), sushi grade
  • 2 tablespoons sesame seeds (mix of black and white for visual appeal is nice)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnaise (good quality, like Hellmann's/Best Foods)
  • 1 teaspoon wasabi paste (adjust to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon soy sauce
  • Green onions, thinly sliced (optional)
  • Pickled ginger (optional)
  • Soy sauce, for serving (optional)

Instructions:

  1. Gently pat the tuna steaks dry with paper towels. Season with salt and pepper.
  2. In a small bowl, whisk together the mayonnaise, wasabi paste, rice vinegar, and soy sauce until smooth. Adjust wasabi to taste. Cover and refrigerate until ready to serve.
  3. Spread sesame seeds on a plate. Press each tuna steak firmly into the sesame seeds, coating both sides evenly.
  4. Heat olive oil in a skillet over medium-high heat until shimmering.
  5. Carefully place the tuna steaks in the hot skillet. Sear for 1-2 minutes per side for rare to medium-rare (depending on thickness). Do NOT overcook.
  6. Remove the tuna from the skillet and let it rest for a minute or two. Slice thinly against the grain.
  7. Arrange the tuna slices on plates. Drizzle with wasabi mayo. Garnish with green onions and pickled ginger, if desired. Serve immediately with soy sauce.