Grilled Tuna with Soy-Wasabi Glaze

Super fresh, just-caught yellowfin/ahi tuna. It does get better than that, but it may not be legal in your state. When it is good and fresh, I rarely cook it at all. If you do cook it thoroughly, it will taste like the stuff in the can.

The soy-wasabi glaze in this recipe does two things: it builds a flavorful crust on the outside of the tuna during the brief sear, and it doubles as a dipping sauce that ties the whole dish together. The sesame seed coating adds texture and a nutty depth that complements both the richness of the tuna and the heat of the wasabi. It looks impressive on the plate and takes about 15 minutes from start to finish.

How to Grill Tuna Steaks Without Overcooking Them

The single most important thing to know about cooking fresh tuna is that you’re not actually cooking it all the way through — you’re searing the outside while leaving the center rare to medium-rare. A hot pan or grill, a quick sear on each side, and you’re done. Two minutes per side maximum for a two-inch piece. If you cook tuna to well done it becomes dry and chalky — exactly like the canned version. A properly cooked tuna steak is still dark pink to red in the center and slices clean like a rare beef tenderloin.

What Kind of Tuna Works Best for This Recipe?

Yellowfin (ahi) tuna is ideal — it has the firm texture and clean flavor that stands up to the bold soy-wasabi glaze without getting lost. Bluefin works beautifully if you have access to it. Skipjack and albacore are softer and more strongly flavored — they’ll work in a pinch but the texture won’t be as clean when sliced into medallions. Whatever species you’re using, freshness is everything. This recipe is designed for tuna you caught or bought the same day, not fish that’s been in the freezer for a season.

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5 from 2 votes

Grilled Tuna with Soy-Wasabi Glaze

Course: Main Course

Cuisine: American

Ingredients

• 4 pieces tuna loin cut into pieces – two inches in diameter by 5 inches long
• 3 tablespoons Dijon mustard
• 1 tablespoon sesame oil
• 2 tablespoons low-salt soy sauce
• 1/2 cup sesame seeds buy in the Asian or Hispanic part of your market – much cheaper!
• 2 tablespoons vegetable or olive oil
• Sauce
• 1/4 cup low-salt soy sauce
• 1 tablespoon pickled ginger minced (or substitute 1 teaspoon minced fresh ginger)
• 3 tablespoons seasoned rice vinegar
• 2 garlic cloves minced
• 1 tablespoon or more prepared wasabi paste
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon brown sugar
• 2 green onions chopped
• 1 teaspoon cornstarch mixed with equal part cold water

Instructions

• To prepare sauce, combine all ingredients in a sauce pan and bring to a boil over medium heat. Simmer for 4 to 5 minutes to thicken.
• To prepare fish, combine Dijon mustard with next two ingredients. Coat fish with mixture. Spread sesame seeds on a plate and roll coated fish in seeds. Heat oil in a large skillet over medium-high heat. Add fish and lightly brown each side. Do not cook fish more than a few minutes. When properly cooked, only the outside 1/8 inch is cooked. Most of the center is still raw (call it “rare” if it makes you feel better).
• To serve, spoon sauce onto plates. Carefully slice tuna into medallions and arrange over sauce.