Scrumptious Seafood: Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

It is a necessity for all West Coasters to love salmon as their number one fish, but albacore tuna places a close second! When tuna is served raw, however, it surpasses my love for salmon. Yes, it is true, in the ongoing debate of which is better – raw tuna or raw salmon –¬† tuna always wins! For those of you who feel similarly, check out this seared tuna recipe from the Cooking Light website.

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

Ingredients:

  • 1 tablespoon chopped green onions $
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh orange juice $
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons honey
  • 1 1/4 teaspoons prepared wasabi paste
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons vegetable oil $
  • 4 (6-ounce) Albacore tuna steaks (about 3/4 inch thick)
  • 1/4 teaspoon salt
  • 3 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • Sliced green onions (optional)

Preparation

  1. Combine first 10 ingredients, stirring with a whisk.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.
Note:Wasabi comes in different intensities. You may want to experiment with several brands to find the right amount of heat for your taste buds. Some of the sesame seeds might pop out of the pan as the tuna cooks, so use caution and wear an oven mitt as you turn the fish over.