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Seared Tuna with Wasabi Cream

Quick seared tuna served with a spicy-smooth wasabi cream.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 24 ounces tuna steaks four 6-ounce steaks
  • 1/4 cup ponzu sauce
  • 1 tablespoon wasabi paste
  • 1 tablespoon water
  • 2 teaspoons fresh ginger minced
  • 1 tablespoon coconut cream
  • 2 teaspoons coconut aminos

Instructions

  • Place the tuna steaks in a shallow dish and pour the 1/4 cup ponzu over them; let marinate for 10 minutes.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
  • Remove tuna from the ponzu (reserve any excess if desired) and sear the steaks in the hot skillet for about 3 minutes per side for rare/medium-rare; the center should remain pink.
  • Transfer the seared tuna to a plate and set aside to rest briefly.
  • In a bowl, whisk together 1 tablespoon wasabi paste, 1 tablespoon water, 2 teaspoons minced fresh ginger, 1 tablespoon coconut cream, and 2 teaspoons coconut aminos until smooth.
  • Drizzle the wasabi cream over the seared tuna and serve over mixed greens or alongside preferred sides.

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula or tongs

Notes

  • Marinate tuna only 10 minutes to avoid over-tenderizing.
  • Sear tuna over high heat for a crisp exterior.
  • Adjust wasabi to taste for spiciness.
  • Use fresh ginger for best flavor.