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.
- 2 4-6 oz ahi tuna steaks
- 2 TBSP sesame oil
- Kosher salt and cracked black pepper
- Sesame seeds (optional)
- 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
- 4 TBSP Kikkoman soy sauce
- 1/2 tsp wasabi paste
- 2 TBSP scallions, thinly sliced
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.
Wasabi Soy Dipping Sauce.