Recipe for Seared Ahi Tuna with Wasabi Cream at Life's Ambrosia

Ryan and I went home to visit last weekend. And while I was there, my mom and I were talking about ahi and the different ways that she prepares it. I don’t make it all that often because I usually like to save tuna for when I go out for sushi. And frankly I’m always a little intimidated by it. However, after talking with my mom curiosity got the better of me and I decided to make it last night. Let’s just say, I’m pretty sure I’ll be making it at home more often.

My mom gave me the recipe that she uses to make her seared tuna. I decided to use some of the flavors in that recipe and add a few that I thought might be good. The biggest difference is that in my mom’s recipe she includes wasabi in the marinade. For my recipe, I decided to omit the wasabi from the marinade and instead made a spicy cream dipping sauce for the tuna. It worked out very nicely. Heck, now I even have imagines of seared ahi tuna sandwiches with this cream sauce as the sandwich spread.

Seared Ahi Tuna with Wasabi Cream Recipe

Perfectly seared tuna with a spicy yet cool wasabi cream sauce.

Serves 2

Prep time: 1 hr 05 min

Cook time: 05 min

Ingredients:

2 tablespoons soy sauce
2 tablespoons Aji-mirin wine (sweet cooking rice wine)
1/2 teaspoon ground ginger
1 clove garlic, minced
1 teaspoon sesame oil
2 ahí tuna steaks
2 tablespoons olive oil
1/4 cup sour cream
1 teaspoon wasabi paste
1 teaspoon rice vinegar

Instructions:

In a bowl combine soy sauce, mirin, ginger, garlic and sesame oil. Mix well. Place ahi steaks in the marinade and turn to coat. Cover and marinate for 1 hour.
Mix together sour cream, wasabi and vinegar. Cover and refrigerate until ready to use.
Heat olive oil in a large heavy bottomed skillet over medium-high heat. Cook tuna 2 - 3 minutes per side.
Slice thinly and spoon wasabi cream sauce over the top. Serve.

Enjoy!

Responses to "Seared Ahi Tuna with Wasabi Cream"

“
Oh my, how completely delicious does this sound! Love the wasabi cream especially.
”

- Kalynskitchen

“
Hi Des- I just discovered your blog today, while looking for ideas for leftover pulled pork, and I LOVE it! There are so many tasty looking dishes that I’m excited to try… I can’t wait to “get cooking”! ;-)
”

- Kimberly

“
I love seared ahi…yours looks absolutely delicious!
”

- Jenn's Food Journey

“
Mmm, seared tuna is one of my go-to restaurant orders. This looks fabulous!
”

- Feast on the Cheap

“
Olive oil is not the best oil to use in this circumstance. A high heat oil, such as canola or soybean, should be used when searing any type of meat or seafood item. Olive oil has a very low smoke point (below that of medium-high type heat) and will burn very easily. The point of searing in this instance is to add some flavor via the Maillard reaction (look it up so i dont have to explain it, lol) and to kill any bacteria on the outside of the tuna. You want a nice, clean, high smoke point oil that will not add any flavor to the fish like olive oil WILL do.

Just my little imput. However oil can and does make a huge difference…

-26 year chef.
”

- Sean

“
I’ve been looking to incorporate more fish into my diet and this recipe looks superb, wasabi is my favorite, I absolutely cannot wait to try it!! Bravo.
”

- Anna @ Tiny Kitchen Creations