Seared Ahi Tuna


Wasabi Yogurt
1¼ cups yogurt
¼ cup Mitsukan Seasoned Rice Vinegar
1 tsp. wasabi powder
1 tsp. kosher salt
¼ tsp. black pepper, ground

Sesame Seed Coating
6 tsp. ginger, granulated
6 tsp. garlic, granulated
½ cup black sesame seeds
2 Tbsp. kosher salt

4 ea. 4-oz. steaks tuna, raw, sushi grade
2 Tbsp. vegetable oil
4 Tbsp. radish, matchstick, divided
4 Tbsp. cilantro, thinly sliced, divided


  1. For the Wasabi Yogurt, in a small bowl, combine the yogurt, Mitsukan Seasoned Rice Vinegar, wasabi powder, 1½ tsp. of salt and pepper. Mix well and reserve.
  2. For the Sesame Seed Coating, in a separate small bowl, combine the ginger, garlic, sesame seeds, and 2 Tbsp. of salt. Mix well and reserve.
  3. Generously season the tuna steaks on all sides with the Sesame Seed Coating.
  4. Preheat a large cast iron pan over high heat. Add the vegetable oil and sear the tuna on all sides until crispy, about 30 seconds per side.
  5. Allow the tuna to cool briefly, then slice into ¼” pieces. Drizzle each portion with Wasabi Yogurt and top each with 1 Tbsp. of radish and 1 Tbsp. cilantro.
4 steaks


Nutrition information unavailable.
Seared Ahi Tuna
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