Sesame Crusted Tuna with Wasabi Cream sounds like a high ticket meal at an Asian fusion restaurant and to be honest, it probably is, but it is also one of my favorite super fast weeknight meals.
Sesame Crusted Tuna with Wasabi Whipped Cream is an easy and healthy meal that comes together in 15 minutes.
I buy tuna steaks at a very reasonable price in individually sealed, frozen packages at Costco and can take out only what I need to use, making one for myself or 4 for visiting friends.
Tuna steaks are actually best served rare, so they don’t take long to cook and also have a good amount of their own natural flavor. I find that people are generally very afraid to make tuna steaks at home. Or at least to serve them rare.
The truth is that using a frozen tuna steak actually kills bacteria that grow and cause illness. It doesn’t prevent all of them, but a good bit. So in this case, buying frozen instead of “fresh” is a good thing.
There also seems to be an assumption that if fish is in the seafood case that it is fresh. This is very rarely the case. For most seafood case fish, it was previously frozen and now you have no clue how long it has been sitting out thawing. And it shouldn’t be refrozen.
For this recipe, I gently pressed each steak into a blend of regular and black sesame seeds to add to visual and textural appeal. No tuna steak should ever be without some sort of wasabi, so choose to whip mine into frothy whipped cream. Ta-da: Sesame Crusted Tuna with Wasabi Whipped Cream.
If you like this fish recipe, you might also enjoy these:
- Maple Citrus Salmon with Orange-Avocado Salsa
- Lobster Stuffed Baked Cod
- Baked Halibut
- Lemon Chimichurri Mahi Mahi
- 2 8-ounce tuna steaks
- 2 tablespoons yellow sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon vegetable oil
- 1/2 cup heavy whipping cream
- 1 tablespoon wasabi powder
- Dash of fine sea salt
- Scallions for garnish
- Start with wasabi whipped cream, as it will actually take longer than the tuna steaks. In a medium mixing bowl, whip heavy whipping cream using a hand mixer until stiff and bodied, approximately 3-4 minutes. Add wasabi powder and salt, continuing to whip. Set aside.
- Combine both types of sesame seeds in a shallow plate, dredge and press both sides of tuna steak into seeds.
- Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Sear both sides of each tuna steak, approximately 2-3 minutes for rare.
- Remove and top with wasabi whipped cream.
If you've tried this recipe, come back and let us know how it was!