Sesame and Wasabi Crusted Tuna: Source the Sushi-grade Tuna

This sesame and wasabi crusted tuna recipe is the first time I ever cooked with wasabi. Typically it’s my condiment of choice when scarfing down sushi, but it’d never crossed my mind to cook with it.

That changed when I came across a gorgeous piece of fish at a market. When I got home I realized I didn’t have much in way of jazzing it up except a tube of wasabi on the verge of expiring in the back of my fridge. As an experiment I used it and wow oh wow…what a surprise! When cooked, the wasabi mellows out and loses its spice, replaced with a sweetness that makes you pause and go, “Hm, what is that?”

Paired with the nutty, umami flavor of sesame, it makes for a simple but irresistible flavor combination. If you’re looking for an impressive weeknight meal without a ton of effort, this sesame and wasabi crusted tuna recipe is it!

Sourcing Ingredients for This Sesame and Wasabi Crusted Tuna

Since this recipe doesn’t have a lot of ingredients, I highly encourage you to source the highest quality, sushi-grade tuna you can find. This is especially important because tuna is typically served super rare, so you need to make sure it’s high quality enough to basically be eating raw fish.

A lot of places where you’d likely buy it will remove the bloodline for you, but if they don’t make sure to remove it before crusting and cooking the fish. However, buying from a seafood market or fishmonger is a great opportunity to see the bloodline in the fish and use it as a signal of freshness. As a general rule, the brighter red it is, the fresher the fish is. Once you’re ready to cook this tuna recipe with wasabi and sesame crust, Fine Cooking has a great guide on how to remove the bloodline (which is really easy!).

I also encourage you to use high-quality pantry staples from small makers when you can. They’re typically made with less ingredients and will help each component of this dish truly shine.

What This Sesame and Wasabi Crusted Tuna Recipe Tastes Like

This wasabi-crusted tuna recipe is deceptively complex despite how easy it is to make. You immediately taste the deep umami from the white miso, but it mellows out and becomes sweet thanks to the maple syrup.

The sesame seeds add another layer of incredible umami that’s not too far off in flavor from those old school sesame candies in the yellow wrapper I grew up eating. The sesame is so pronounced, you’ll be surprised this recipe doesn’t include sesame oil!

Lastly, the creamy fat from the avocado…it all comes together in an incredible satisfying dish that feels healthy, but is still hearty.

In terms of the side dish, I know Brussel sprouts and maple syrup might not be top of mind when you think “Japanese cuisine”. But it sure adds a deep, sweet dimension to a typically light, acidic dish. So instead of serving sesame-crusted tuna on top of a salad or served with soy sauce, try this version and serve a more substantial main dish for tomorrow night’s dinner.

Sesame-Wasabi Crusted Tuna Recipe:

Serves 2 hungry people or 4 appetizers

Ingredients:

1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
1 cup toasted white sesame seeds (or mix white and black sesame seeds for some pretty color!)
5 cups of Brussel sprouts, trimmed and halved
1/4 cup white miso
4 Tbsp. maple syrup
1 Tbsp. extra virgin olive oil
2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
juice from half a lime
2 Tbsp. canola oil
1 avocado, sliced
Cilantro for garnish

Directions:

Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
Turn oven up to 400°F. Meanwhile, whisk miso and maple syrup together in a large bowl. Drizzle in the extra virgin olive oil while whisking to emulsify. Add the Brussel sprouts and toss until evenly coated. Season with salt and pepper.
Spread the Brussel Sprouts on a cookie sheet lined with parchment paper. Roast for 20 minutes, until soft and some of the loose leaves are charred. Set aside.
Meanwhile, pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
After cutting it into thin, 1/3″ – 1/2″ strips, arrange the tuna over the Brussel sprouts. Garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.