📝 About This Recipe
This stunning dish bridges the gap between traditional Japanese sashimi and modern steakhouse elegance, featuring a vibrant, pungent crust of high-quality wasabi powder. The intense heat of the wasabi is mellowed by a quick, high-heat sear, creating a sophisticated flavor profile that dances between spicy, savory, and sweet. It’s a masterclass in texture, offering a crisp, herbaceous exterior and a buttery, melt-in-your-mouth rare interior that will impress any dinner guest.
🥗 Ingredients
The Tuna
- 4 pieces Sashimi-grade Ahi Tuna Steaks (approx. 6 oz each, 1.5 inches thick)
- 2 tablespoons Grapeseed or Avocado Oil (for high-heat searing)
- 1/2 teaspoon Kosher Salt (to taste)
The Wasabi Crust
- 1/4 cup Wasabi Powder (high-quality dried horseradish/wasabi blend)
- 2 tablespoons Black and White Sesame Seeds (toasted)
- 1 tablespoon Cornstarch (helps the crust adhere and crisp up)
- 1/2 teaspoon Granulated Garlic
Ginger-Soy Reduction
- 1/2 cup Low-Sodium Soy Sauce
- 1/4 cup Mirin (Japanese sweet rice wine)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar (packed)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/2 cup Radish Sprouts or Microgreens (for freshness and height)
- 2 tablespoons Pickled Ginger (optional)
👨🍳 Instructions
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1
Remove the tuna steaks from the refrigerator 20 minutes before cooking to take the chill off; this ensures a more even sear.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, grated ginger, rice vinegar, and brown sugar. Simmer for 8-10 minutes until reduced by half and slightly syrupy. Set aside to cool.
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3
In a shallow bowl, whisk together the wasabi powder, toasted sesame seeds, cornstarch, and granulated garlic until thoroughly combined.
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4
Pat the tuna steaks very dry with paper towels. Moisture is the enemy of a good crust; the drier the fish, the better the sear.
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5
Lightly season only the top and bottom faces of the tuna with a tiny pinch of kosher salt (remember, the soy glaze is salty).
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6
Press each side of the tuna firmly into the wasabi powder mixture, ensuring an even, thick coating. Shake off any excess powder.
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7
Heat a heavy-bottomed cast-iron skillet or stainless steel pan over high heat until it just begins to smoke.
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8
Add the grapeseed oil to the pan and swirl to coat the surface evenly.
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9
Carefully place the tuna steaks in the pan. Sear for exactly 45-60 seconds per side. You are looking for a golden-green crust while keeping the center bright red and raw.
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10
Using tongs, briefly sear the edges of the tuna (about 10 seconds per edge) to seal the crust all the way around.
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11
Transfer the tuna to a cutting board and let it rest for 2-3 minutes. This prevents the juices from running when you slice it.
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12
Using a very sharp chef's knife or a yanagiba (sushi knife), slice the tuna into 1/2-inch thick slices.
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13
Fan the slices out on a plate, drizzle with the ginger-soy reduction, and garnish with green onions and sprouts.
💡 Chef's Tips
Always use Sashimi-grade tuna as the center will remain raw; look for 'AAA' grade if possible. If the wasabi powder is too intense for your palate, mix it with an equal part of panko breadcrumbs for a milder crunch. Ensure your kitchen is well-ventilated; searing wasabi powder can release a very pungent, spicy steam. Don't overcook! The beauty of this dish is the contrast between the hot, crispy exterior and the cool, silky interior. Use a high-smoke point oil like avocado or grapeseed; olive oil or butter will burn and become bitter at these temperatures.
🍽️ Serving Suggestions
Serve alongside a bed of fluffy jasmine rice or coconut-infused forbidden black rice. Pair with a chilled glass of dry Riesling or a crisp Japanese lager to cut through the heat. Add a side of smashed cucumber salad with sesame oil and chili flakes for a refreshing crunch. A light seaweed salad (wakame) provides the perfect salty, oceanic contrast to the tuna. Drizzle a small amount of Sriracha aioli on the plate for an extra creamy, spicy kick.