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Seared Ahi Tuna with Wasabi Cream (02.26.13)

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by Jennifer Burns, McGrath’s Fish House

  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup prepared wasabi (mix 1/2 cup wasabi powder and 1/2 cup water)
  • 4 Ahi Tuna filets (1/2 inch thick)
  • 1/4 cup Cajun spice (i.e. Louisiana Cajun Seasoning or the like)
  • 2 teaspoons sesame oil
  • 1/4 cup cilantro, chopped
  • 1/2 daikon, cut into thin strips (optional)
  • Salt and pepper, to taste

To make the wasabi cream, combine the mayonnaise, sour cream and prepared wasabi in a small bowl. Set aside.

Season the tuna with Cajun spice on both side. Bring a large frying pan up to high heat and sear the tuna on each side for 30 seconds on each side or until the spice turns black. Cut into 6-8 slices. Fan out on the plate. Spread some of the wasabi cream on the plate or over the ahi. Plate with the daikon. Serve immediately.