Wasabi Sesame Crusted Tuna with Ponzu Dipping Sauce
This is the least amount of cooking on the whole blog and the most attention required. The tuna gets cut into a block — think a stick of butter — crusted heavily on every face and seared thirty seconds a side in hot peanut oil. That is it. The center never gets warm, and the crust is what you came for.
The one rule: let it cool before you slice it. Going at it hot drags the crust off and keeps cooking the middle. Make the ponzu the night before — soy, citrus, lemon zest, mirin and katsuobushi, sitting overnight — and the whole dish comes together in about three minutes.
Shop This Recipe: Tuna Wasabi Sesame Crusting Blend
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Wildlife Seasonings Wasabi Sesame Crusted Tuna with Ponzu Dipping Sauce
A tuna loin crusted in Tuna Wasabi Sesame Crusting Blend, seared thirty seconds a side, cooled and sliced, served with a homemade ponzu.
Ingredients
For the Tuna
- 6 oz tuna loin, cut into a stick-of-butter shape
- 2 oz Wildlife Seasonings Tuna Wasabi Sesame Blend
- 2 oz peanut oil
For the Ponzu
- 4 oz Japanese soy sauce
- 4 oz citrus juice
- Zest from 1 lemon
- 1 oz mirin
- 1/4 cup katsuobushi (dried bonito flakes)
Directions
Ponzu
- Combine all the ponzu ingredients and refrigerate overnight.
Tuna
- Liberally crust the tuna with Wildlife Seasonings Tuna Wasabi Sesame Blend.
- Sear the tuna in the peanut oil on all sides, approximately 30 seconds per side.
- Allow the tuna to cool.
- Slice and serve with the ponzu sauce.
Recipe Note: Letting the tuna cool before slicing is the step people skip, and it is the one that matters — a hot loin keeps cooking from the outside in and the crust tears away under the knife. Cool it, then cut it clean.
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