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Toasted Sesame and Ginger-Crusted Tuna

Rare tuna has become a most favorite dish in our family. Luckily, we have had access to sushi quality fish, which makes this recipe absolutely delicious. Serve with Japanese rice. We normally serve an Asian-style crunchy salad to start the meal.

Toasted Sesame and Ginger-Crusted Tuna

Servings 4


  • 2 teaspoons wasabi powder
  • 1 ½ tsp of water
  • ½ cup 1stick unsalted butter, softened
  • 4 whole scallions minced
  • 2 – 3 cloves garlic minced
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon sugar
  • 2 egg yolks
  • 1 ½ tablespoons minced fresh ginger
  • ½ cup for crust plus 1 tablespoons (for sauce) toasted sesame seeds
  • 1 cup cried bread crumbs plain or seasoned
  • 4 tuna steaks 6 – 7 ounces each
  • ½ cup tamari sauce
  • ½ cup orange juice
  • 3 tablespoons olive oil


  • In a glass mixing bowl, combine the wasabi powder and the water. Mix until a paste forms.
  • Add the softened butter, scallions, garlic, mustard, sugar, egg yolks, ginger, ½ cup of sesame seeds, and the bread crumbs. Mix together well.
  • Rinse the tuna steaks and pat with paper towels until the steaks are very dry.
  • Divide the wasabi-crumb mixture in four pieces, and then each piece in half. Pat the mixture onto each steak, covering each side well.
  • In a small bowl, combine the tamari, orange juice, and remaining two tablespoons of sesame seed.
  • In a skillet over medium-high heat, heat the olive oil. When the oil is hot, add the tuna to the skillet. Turn the steaks over after 1 ½ minutes, so that a crust should begin to form and turn brown on each side. For us, I let the steaks cook no more that about 2 - 3 minutes on each side. If you want them more done, lower the heat and cook 5 minutes on each side.
  • Serve the tuna hot with a drizzle of the tamari sauce.
  • Photo by atl10trader

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