Wasabi sesame seared ahi steaks

Wasabi Sesame Seared Ahi Tuna Steaks

 

4 years living on Oahu, HI. cemented our love of Ahi tuna, otherwise known as the Yellowfin Tuna.  It is best raw, because it is so lean, and if it's well, it might as well be out of the can...  In Hawaii, we had something called Poke (Po-kay), which is cubed raw fish, mixed with non acidic marinades, onions, sometimes seaweed or flying fish roe.  Now that we live in the Northwoods of Wisconsin, we thought our fresh ocean fish days were over!  That was, until we found an amazing grocery store about 45 min. away! 

 

The poke recipe will come another day, but for now, we will do my favorite meal from a hotel in Hawaii!  Start with your sushi grade tuna steaks.  They should be very firm.  Moist, but not soggy, and they should hold together, not fall apart.  The smell should be faintly oceanic, NOT FISHY!! 

 

When you get your fish home from the store, pat the steaks dry with paper towels.  You can either put the coating directly on the steaks, or rub a drop of toasted sesame oil on all sides.  Make the coating by using 2 parts raw sesame seeds, (the white seeds) 1 part dried wasabi powder, and a good pinch of kosher salt. 

 

 

 

Press the tuna steaks into the coating.  Don't be shy, get all the sides!  This is both a crunchy coating, and the seasoning, and believe me, it's delicious!  (I left one mostly bare to cook well done for my 4 year old)  Place the coated steaks in the fridge to set, and chill down.  If you want more of a medium cook, it is okay to keep them out at room temp.

 

 

 As the coating sets on the tuna, heat up your pan.  I mean, heat that baby up!  You are going to want the pan at a medium high heat, enough to make your veggie oil ripple in the pan.  You want to use an innocuous oil like a vegetable oil, canola, rapeseed...  something without a flavor, and a high smoke point!  Now, you only want enough oil to Just cover the bottom of your pan at a thin layer.  You don't want a fry, just a sear.  Once the pan comes up to heat, place the steaks, and DON'T touch till the bottom side is a very dark brown!  This will add an amazing crunch and toasted sesame flavor.  I even like the sesame slightly burned, it adds a bit of a bitter flavor. Once they are cooked, let them rest for a good 10 minutes, they will set and be easier to slice.

 

 

 

 My favorite ways to serve this dish is over a fresh colorful baby greens salad, with my wasabi soy ranch dressing, or over some stock boiled quinoa, with some dressed whole edamame!  Hope you enjoy!