Pan Seared Tuna with Sautéed Shitake Mushrooms

This recipe is similar to my Seared Tuna with Wasabi and Toasted Soy Sesame Seeds. The difference is in the plating technique and the side of shitake mushrooms. The addition of the mushrooms rounds out the meal nicely.  Add rice or Asian noodles for a great meal.  The fish is typically served medium rare for adults. However, for the children it should be cooked until no pink is in the middle. Plain toasted sesame seeds can be used in place of the flavored sesame seeds. The toasted sesame oil is highly recommended, because it adds a distinct flavor to the fish. After opening the toasted sesame oil, refrigerate to extend the shelf life. To extend the shelf life of the seeds, place them in the freezer.


Shitake Mushrooms
2 tablespoons of toasted sesame oil
1 cup of thinly sliced shiitake mushrooms, stems removed
1/2 of a green onion thinly sliced
Sprinkle of kosher salt
2 – 8 oz. sushi grade tuna steaks that are 1 – 1 ½ inch thick
1/4 cup of wasabi sesame seeds
1/4 cup of toasted soy sesame seeds
1/4 cup of wasabi mayonnaise
2 tablespoons of toasted sesame oil
1 1/2 teaspoons wasabi paste
Garnish with wasaabi sesame seeds


In a small skillet heat sesame oil over medium high heat. Add mushrooms and sauté until tender and beginning to brown on edges, add onions and sauté for another minute or so. Sprinkle with kosher salt and set aside.

Rinse tuna thoroughly under cold water and pat dry with a paper towel. Take two plates and place the wasabi sesame seeds on one and place the toasted soy sesame seeds on the other. Press one side of the tuna onto the plate with the wasabi sesame seeds. Then flip it over and press it onto the other plate with the toasted soy sesame seeds. In a large skillet, heat sesame oil over medium high heat. Place tuna steaks into skillet and cover. Sear for 3 minutes. Turn steaks, cover, and sear for 3 more minutes. Remove and place on a cutting board. Slice and display with either all of the soy sesame seeds showing. Or as displayed above with alternating pieces of soy sauce seeds and wasabi seeds. Drizzle with wasabi mayonnaise and place mushrooms on the side.

Suggested Beverage

Try Sapporo, Tsingtao, Asahi, Souverain Sauvignon Blanc (Alexander Valley, California), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili) or Levata Pinot Grigio Delle Venezie (Italy).

2 responses to “Pan Seared Tuna with Sautéed Shitake Mushrooms”

  1. Rose says:

    Made this tonight with small adaptations. Used Pesto instead of wasabi mayo, and added oyster and chopped asparagus to shitake mushrooms to make more of a veggie side dish. Also, used Trader Joe’s “everything but the bagel” seasoning for sesame seeds, salt and onion flavor. Was Yummy!

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