Pan Seared Tuna, Soy Ginger Tuna and an Avocado Wasabi Puree

The first dish on our Finally a Night Out! Dinner Party was this tuna plate. I love sushi and tuna is one of my favourite fish to have on a sushi plate. I also love it pan seared, in ceviche, I even love it in macaroni salad and in a sandwich! For this dish it is necessary to get sushi grade tuna. The middle of the pan seared tuna will be raw and it is essential to make sure that this fish is fresh enough and prepared so that it can be eaten raw.

When preparing the tuna to be seared, it is important to cut the fish in even strips. In doing these there will be some ‘scraps’ but with tuna there is no scraps, that is why I made this soy ginger marinade. It has lime juice and is prepared in such a way that it resembles a ceviche.

The avocado wasabi puree is a snap to make, containing only three ingredients and it is a perfect dip/spread for the seared tuna. You can add as much wasabi as your taste buds prefer! Not knowing the preference of the guests around the table, I made it a little on the milder side, but it could easily be made to shoot right up the nose.

Cut the tuna in 1 inch strips. Use the remaining edges for the minced tuna marinade. Coat the tuna strips in a mixture of black and white sesame seeds.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 2 sushi grade tuna steak 1 inch thick
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 2 avocados
  • 1 tsp wasabi paste (or amount to your taste)
  • 1/3 cup light soy sauce
  • juice 2 limes
  • 1 tsp fresh grated ginger
  • 1/4 tsp dried chilies
  • 1/4 cup salmon roe

Instructions

  • Cut the tuna into 1 inch strips. Coat them in a mixture of black and white sesame seeds. Mince the remaining tuna into 1/4 inch pieces and mix them in the marinade of soy sauce, grated ginger, dried chilies, and juice of 1 lime.
  • To prepare avocado sauce, mix avocado, wasabi and juice of 1 lime in a food processor till smooth. This is best used within one hour of preparation as the dip discolours quickly.
  • Sear the tuna in a pan at high heat for about 30 seconds per side.
  • Slice the tuna diagonally and serve with the marinated tuna, avocado dip and salmon roe.

 

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

4 comments

  1. Wow, how gorgeous! And it doesn’t sound all that difficult to make… I’d love to give this a try.

  2. I love sesame-crusted tuna–and that presentation is beautiful!

  3. Man, that pan seared tuna really looks awesome. The sesame seed mixture sounds like a great coating.

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