Some dishes you only get at a restaurant. They’re either regionally specific (looking at you, Maine lobster) or overly complicated, so you leave them for the pros to prepare. But you really don’t have to do that. You can pull off this quick-and-easy seared tuna all on your own. With just a drizzle of spicy lime sauce and a beautiful wasabi salt crust, this recipe is dressed to impress. In fact, the restaurant called. They want their dish back.
Seared Wasabi Tuna
2, 6-10 oz. tuna steaks
3 Tbsp. extra virgin olive oil
5 Tbsp. sesame seeds
2 Tbsp. Gustus Vitae Wasabi Sea Salt
Spicy Lime Sauce
1 large bunch fresh cilantro
2 sprigs green onions
1/2 cup sour cream
3 Tbsp. lime juice
2 Tbsp. Gustus Vitae Sriracha Sea Salt
Directions
1. Wash cilantro and pat dry. Remove stems.
2. Wash green onions and pat dry. Remove white ends.
3. In a food processor, add cilantro, onions, sour cream, lime juice and Sriracha sea salt. Pulse together until desired consistency. You can leave it a little chunky with pieces of onion and cilantro in there, or blend until completely smooth.
4. Pour sauce into a food-safe container and place in refrigerator.
5. In a large bowl, add olive oil, sesame seeds and wasabi sea salt. Using a fork, mix until combined.
6. Add tuna to bowl, coating all sides with the wasabi marinade.
7. Heat a medium or large cast iron skillet on high. Add a drizzle of olive oil to test the heat. When it’s just beginning to smoke, add marinated tuna steaks to skillet. Sear tuna about 2 minutes, flip and sear on other side about 2 more minutes.
8. Remove from heat and slice tuna across the grain to expose the juicy pink inside.
9. Drizzle tuna with cold lime sauce and serve immediately.