Wasabi & Ginger Ahi Tuna



My love for sushi is almost as strong as my overall love of food. Hubby and I literally eat at our favorite local sushi spot at least once a week. We always joke when we go in that by now we probably own at least one of the booths for how much money we spend there. It’s great though, we go in sit down and they bring us ours drinks without asking, they even question us if we stray away from our usual orders…..too funny! That being said, it’s nice to be able to have some form of sushi at home when we can’t make it out. Yesterday, during my weekly food shopping venture, I came across these beautiful deep red and super fresh wild caught tuna steaks at the seafood counter. Lately, I haven’t been so lucky in finding tuna steaks that look this great, so I scooped some up and made a light, but tangy wasabi ginger ahi tuna to satisfy our daily sushi craving.


2 wild caught yellowfin tuna steaks (make sure they are a nice deep red and fresh looking)

2 tablespoons (more or less depending on desired heat) Wasabi paste or Wasabi sauce (kikoman)

1 teaspoon ground ginger

salt to taste

pepper to taste

2 tablespoons sesame seeds

1/2 tablespoon basting oil or olive oil


With a baster, generously coat both sides of tuna steak with wasabi sauce or paste. (I used the sauce made by kikoman). season with ground ginger, salt, and pepper on both sides as well and set aside. In a pan over medium heat, add sesame seeds and lightly toss until golden brown, then remove from heat. In the same already heated pan, add cooking oil. Once the oil is warmed, cook tuna steaks for 1.5 minutes on each side for rare, flipping only once. While tuna is cooking on the 2nd side, with the baster coat the sides of each tuna steak with toasted sesame seeds. Serve with your favorite teriyaki sauce.



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