Seared Salt and Pepper Ahi Tuna with Wasabi Vinaigrette
Restaurant-quality seared ahi tuna with a simple salt and pepper crust, served with a zesty wasabi vinaigrette.
15m2Servings
Nutrition
136kcal
5gProtein
12gCarbs
8gFat
Ingredients
AHI TUNA
Ahi Tuna Steak
1 piece
Black Pepper
1 tbsp
Kosher Salt
1 tsp
Paprika
½ tsp
WASABI VINAIGRETTE
Olive Oil
1 tbsp
Soy Sauce
1 tbsp
Apple Cider Vinegar
1 tbsp
Honey
Optional
1 tbsp
Wasabi Paste
1 tsp
Sesame Oil
½ tsp
Lemon Juice
½ tsp
Instructions
1Prepare the Vinaigrette
5m
5mCombine Ingredients
In a small bowl, whisk together olive oil, soy sauce, apple cider vinegar, honey (if using), wasabi paste, sesame oil, and lemon juice until well combined.
Taste and Adjust
Taste the vinaigrette and adjust seasonings as needed. Set aside.
2Season the Tuna
3m
3mCoat Tuna
Pat the ahi tuna steak dry with paper towels. In a small dish, combine black pepper, kosher salt, and paprika. Press the tuna steak into the seasoning mixture, coating all sides evenly.
3Sear the Tuna
2m
2mHeat Pan
Heat a skillet over medium-high heat. Add a tablespoon of oil (not listed in ingredients, assume it's for searing).
Sear Tuna
Carefully place the seasoned tuna steak in the hot skillet. Sear for 1-2 minutes per side for rare, or longer for more well-done tuna. The outside should be seared, and the inside should remain pink.
4Serve
Slice and Plate
Remove the tuna from the skillet and let it rest for a minute. Slice the tuna steak against the grain.
Serve with Vinaigrette
Serve the sliced seared tuna immediately with the prepared wasabi vinaigrette for dipping.
Tips
For best results, use sushi-grade ahi tuna.
Do not overcook the tuna; it should be rare to medium-rare in the center.
Adjust the amount of wasabi paste to control the spiciness of the vinaigrette.