YOUR SOLIN GENERATED RECIPE
Pan-Seared Ahi Tuna with Zesty Wasabi Mayo
Sesame-crusted ahi tuna pan-seared to rare perfection and drizzled with a pungent wasabi mayo, accompanied by a crisp, vinegary cucumber salad.
INGREDIENTS
8 oz Ahi tuna steak
0.5 tbsp Black sesame seeds
0.5 tbsp White sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
1.5 tbsp Avocado oil mayonnaise
1 tsp Wasabi paste
0.5 tbsp Lime juice
1 cup Cucumber
1 tbsp Rice vinegar
PREPARATION
Pat the ahi tuna steak dry with a paper towel and season all sides evenly with sea salt and black pepper.
On a small plate, mix the black and white sesame seeds, then press the tuna steak firmly into the seeds until all sides are well-coated.
In a small mixing bowl, whisk together the avocado oil mayonnaise, wasabi paste, and lime juice until the sauce is smooth and creamy.
Thinly slice the cucumber and toss in a separate bowl with the rice vinegar to create a quick, refreshing pickle.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Carefully place the tuna in the hot skillet and sear for 45 to 60 seconds per side, just until the sesame seeds are golden and fragrant but the center remains rare.
Remove the tuna from the pan and let it rest for 2 minutes before slicing into half-inch thick pieces.
Plate the sliced tuna alongside the cucumber salad and serve with a dollop of the zesty wasabi mayo.