Furikake Crusted Yellowfin Tuna with Wasabi Mayonnaise Recipe by Chef Christine Ha
Tuna steaks should sliced to a thickness of about one inch. Less time should be spent cooking if your steaks are thinner. In specialty food stores, you can get furikake, a Japanese condiment made of dried seaweed, bonito flakes, and sesame seeds.
Ingredients
Instructions
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Step 1
Dry off the tuna steaks and sprinkle a little salt and pepper on either side. On the top, bottom, and sides of the steaks, sprinkle furikake. Place aside.
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Step 2
Wasabi paste, yuzu or lemon juice, and canola mayonnaise should all be combined. To taste, adjust the flavors. Set aside while you cook the steaks to allow flavors to fully meld.
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Step 3
A skillet is heated over high heat. To lightly coat the pan, add oil. For about a minute on each side, sear the outside of the tuna steaks while keeping the interior rare. In case the furikake starts to burn, reduce the heat a little.
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Step 4
Serve right now with a side of wasabi mayo for dipping.
