Pan Seared Tuna with Wasabi and Toasted Soy Sesame Seeds

This is a very versatile dish that can be served as an appetizer for dinner parties or as a main entrée. 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 sesame oil is highly recommended, because it adds a distinct flavor to fish. After opening the sesame oil, refrigerate to extend the shelf life. To extend the shelf life of the seeds, place them in the freezer.


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 or use the purchased jarred version
2 tablespoons of sesame oil
2 tablespoons of soy sauce
Garnish with wasaabi sesame seeds


If making Wasabi Mayonnnaise do so and refrigerate.  Rinse tuna thoroughly under cold water and pat with a paper towel to dry. 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 plate with 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 on 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 half of the soy sesame seeds shown and half of the wasabi sesame seeds shown. Serve with soy sauce and wasabi mayonnaise on the side.

Suggested Side Dish

Try Asian Style Red Pepper and Sugar Snap Peas or Asian Style Rice or any type of Asian style noodles.

Suggested Beverage

Try Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Souverain Sauvignon Blanc (Alexander Valley, California), Procrastinate Chardonnay (California), Sapporo, Asahi or Tsingtao.

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