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Sesame Crusted Ahi Tuna Steak
This grilled ahi tuna steak is served with a cooling cucumber salad, creamy avocado, and a punchy wasabi soy dipping sauce.
Ingredients
Ahi Tuna.
- 2 4-6 oz ahi tuna steaks
- 2 TBSP sesame oil
- Kosher salt and cracked black pepper
- Sesame seeds (optional)
Cucumber Salad.
- 2 cucumbers; ribboned, spiralized, or sliced, to ribbon the cucumbers, simple peel away at the cucumbers with a vegetable peeler, forming ribbons. Stop once you get to the seeds. Do this one each side of the cucumber.
- 2 tsp sesame oil
- 1.5 TBSP rice vinegar
- 2 tsp sesame seeds
Wasabi Dressing.
- 4 TBSP Kikkoman soy sauce
- 1/2 tsp wasabi paste
- 2 TBSP scallions, thinly sliced
Instructions
- Heat a clean grill to high heat. Using an oil with a high smoke point, oil/season the grill to give is a slick surface.
- Brush each side of the ahi tuna fillets with 1/2 TBSP of sesame oil. Sprinkle each side with salt, pepper, and sesame seeds. Gently press the sesame seeds down into the fillets to secure them a bit.
- Place the fillets onto the grill and sear them for about 1.5 minutes. Carefully flip the fillets and let them grill for another 1-1.5 minutes.
- When done, remove the fillets from the grill and let them rest for about 5-10 minutes.
Spiralized Cucumber Salad.
- Toss the cucumber in a bowl and drizzle them with sesame oil and rice vinegar. Sprinkle sesame seeds over the cucumbers, toss to coat, and set aside.
Wasabi Soy Dipping Sauce.
- Whisk the soy sauce and wasabi paste together in a small bowl until the mixture is cohesive. Taste, and adjust wasabi paste to your preference. Add the sliced scallions and serve as a dipper for the tuna and cucumbers.
Assembly.
- Plate the cucumber salad. Slice each fillet of tuna against the grain and plate alongside the salad. Top the salad with sliced avocado and serve everything with the dipping sauce.