Ingredientsparts
- 3 tbsp mayonnaise
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- Wasabi to taste
- 1 tsp ginger (minced)
- 1 lime, juiced
- 1 tbsp soy sauce
- Chili to taste (optional, for extra heat)
- 300 g tuna (sashimi grade)
- White toasted sesame seeds
- Black toasted sesame seeds
- Oil for coating
- Soy sauce
Instructionsparts
Mix soy sauce with wasabi to taste.
Add sesame oil and stir well.
Add mayonnaise and mix until smooth.
Fill a piping bag and store in the refrigerator until use.
Mix all ingredients together well.
Store in the refrigerator until use.
Cut the tuna into equal-sized blocks.
Coat the tuna with oil and lightly dab with soy sauce.
Mix the white and black sesame seeds on a flat plate.
Roll the tuna through the sesame seed mixture, ensuring all sides are coated.
Heat a skillet over high heat until very hot.
Sear the tuna briefly on each side (about 30 seconds per side), keeping the inside raw.
Let the tuna cool immediately in the refrigerator.
Slice the chilled tuna into thin slices.
Arrange the tuna slices beautifully on a plate or serving platter.
Drizzle with the ginger dressing.
Add dots or a line of wasabi mayonnaise over the plate or tuna.
Optionally garnish with extra sesame seeds, fresh chives, or microgreens.
💡Tips & Notes
- •Only use sashimi-grade tuna for this dish.
- •The tuna should be seared very briefly - the inside must remain raw.
- •Serve cold or at room temperature.
- •This dish is perfect as a refined appetizer or as part of a Japanese-inspired menu.
- •Store the sauces separately and add just before serving for the best presentation.
- •Optionally serve on a bed of sea asparagus (samphire) or with sea asparagus tempura for extra texture and a fresh sea-salt flavor.