Ahi Tuna with Cucumber and Wasabi Sauce Recipe

"This is a really nice appetizer. Definitely NOT budget friendly - but, something really nice to entertain with; or, for that perfect date night/romantic dinner. Simply sliced and topped with cucumber and a creamy wasabi sauce. You can also serve this over a bed of baby greens, as a salad. On the side, serve it with some rice crackers. This tuna is served very rare; so, it is important to get a very fresh top grade tuna if possible. This is not the time to buy thin tuna steaks."

Step by Step Method

Step 1

Citrus Wasabi Sauce ... First thing is to zest your fruit before juicing it. Add the zest, and the juice to a small bowl for the marinade to a small bowl; along with the mayonnaise, garlic, papriika and wasabi powder. Mix well to combine. Cover with plastic wrap, and refrigerate for 1-2 hours before serving. This can easily be made a day ahead as well. Extra zest makes a fantastic garnish.

Step 2

Cucumbers ... Add the cucumber, shallots, and vinegar, to a small bowl, and mix to combine. Season lightly with salt and pepper. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Step 3

Tuna ... Add the sesame oil to a ziploc bag along with the tuna, close and massage. Let it marinate at least 15 minutes up to 30 minutes at room temperature.

Step 4

Then, add the sesame seeds, salt, and pepper to a pie plate and mix to combine. Remove the tuna from the sesame oil - shaking or brushing off most of the oil. I actually just use my hand to wipe off most of the oil. Then, press the entire tuna piece into the sesame mix, making sure to coat all the sides. Do this a couple of times to make sure it is completely coated.

Step 5

Sear ... Add a little vegetable oil to a nonstick; or, my preference - a cast iron pan. Then bring to high heat. Sear the tun on each side for 1-2 minutes until golden brown. You DO NOT want to over cook the tuna. Once the tuna is seared; transfer to a plate to rest before slicing. What you want to see ... is that outer 1/8-1/4" of the tuna cooked, but the inside remains rare.

Step 6

Finish and Serve ... Thin slice the tuna, and serve on a platter. Top with some of the cucumbers, making sure to use a slotted spoon (you don't want any extra liquid), and finish with a bowl of the wasabi sauce. ENJOY! This is NOT a inexpensive appetizer by any means. I reserve this for special quests, or a special occasion. But, it is absolutely delicious, and easy to make. The tuna is best served warm or room temp; but, can also be served chilled.