How to make it

  • Allow the tuna to rest at room temp for about 30 minutes to an hour before you begin
  • Combine the sesame seeds and pepper on a plate
  • Cut the tuna steak in half, making 2 sections about an inch thick by about 4 or 5 inches long
  • Coat the fish lightly with some sesame oil, and dredge in the seed/pepper mix
  • Place the remaining oil in a non stick pan and heat on medium high - high
  • When ready, sear the tuna on each side quickly...about 20 - 30 seconds each side
  • Remove from the heat and slice into 1/4 inch pieces
  • Mix the wasabi with the soy sauce until you get it just the way you want it. I like my wasabi kickin', so it looks almost like a mustard when it's ready...enough to make your nose run and your eyes water!
  • Serve with pickled ginger

Reviews & Comments 4

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  • 22566 6 years ago
    A delicacy of seared sashimi and sesame.
    A purdy in pink perfection with pickled ginger
    Way to go Kimosobe,with the pungent wasabi :o)
    Placed upon a green would be pretty keen.
    Kind Regards
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  • NPMarie 6 years ago
    Very nice post, love the pic:)
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  • luisascatering 6 years ago
    my fav way also to prepare sushi-quality tuna!
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  • DetroitTokyo 6 years ago
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