Seared tuna steaks with asian coleslaw and wasabi aioli dipping sauce

4 servings
30 min
10 min
Very Easy
Fresh tuna is meaty and lean and one of favorites for this dishes. So try it it 's very tasty


Number of serving: 4

1) For Seared Tuna steaks with black and white sesame seed crust :

2 (6 ounce) fresh tuna steaks, about one inch thick

Kosher salt and freshly ground black pepper

One tablespoon each black and white sesame seeds

2) For Wasabi aioli dipping sauce :

1 ½ tablespoons of powder

1 tablespoon of water.

1 ½ tablespoons wasabi powder

1 tablespoon cold water

1 teaspoon or more finely chopped garlic

½ cup best quality mayonnaise, such as Hellmann?s

1 teaspoon Dijon mustard

Dash of fresh lemon juice

Kosher salt and freshly ground black pepper to taste

3) For Asian flavored coleslaw :

½ of a sweet, red bell pepper, thinly sliced

12 - 15 snow peas, cut in half lengthwise

Peanut or canola oil

½ head of Napa cabbage, thinly sliced

1 large scallion, white and green parts, sliced on the diagonal

2 tablespoons rice vinegar

2 tablespoons soy sauce, preferably low sodium

1 tablespoon (or more to taste) Asian dark sesame oil

4) For Tuna Tartare Appetizer :

1 lb of best quality tuna into small cubes

1/2 teaspoon or more of hot sauce, such as Tabasco

a squeeze or two of fresh lime juice

2 tablespoons good extra-virgin olive oil

Kosher salt to taste, and a tablespoon of minced fresh chives

a chive blossom


  • 1) Salt and pepper tuna steaks. Dredge tuna on both sides with the black and white sesame seeds and briefly set aside. Heat a black, cast-iron skillet over high heat until skillet is almost smoking.
  • Add tuna and cook one minute or so on each side for rare, 2 - 3 minutes for medium rare. Remove tuna from the skillet, let rest for a few minutes before serving. Serves 2. Serve with wasabi aioli dipping sauce if desired.
  • 2) Mix the wasabi powder with cold water in a small bowl and set aside for about 30 minutes. Add wasabi powder to mayonnaise, then mix in remaining ingredients and blend well. Refrigerate sauce for thirty minutes for flavors to marry. Serve cold.
  • 3) Heat about a tablespoon of peanut or canola oil in a 10? non-stick skillet over medium-high heat and sauté red bell pepper strips and snow peas two to three minutes until beginning to brown but still crisp tender. Season with salt and pepper, remove from skillet and set aside.
  • Place thinly sliced cabbage in a large bowl, add scallion, vinegar, soy sauce and dark sesame oil and toss to blend. Season with salt and pepper to taste. Add reserved pepper and snow peas and check for seasonings. Serves 2
  • 4) Cut tuna into small cubes. Combine the tuna of hot sauce, such as Tabasco, a squeeze or two of fresh lime juice, virgin olive oil, Kosher salt to taste, and a tablespoon of minced fresh chives. Garnish with a chive blossom. Serve at once on neutral tasting cracker such as Carr?s or Stoned Wheat Thins or on thin slices of a toasted French baguette. Serves 4 as an appetizer.


Seared Tuna Steaks with Asian Coleslaw and Wasabi Aioli Dipping Sauce, photo 1Seared Tuna Steaks with Asian Coleslaw and Wasabi Aioli Dipping Sauce, photo 2

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