Description
This stunning Sesame Crusted Ahi Tuna Steak is grilled to perfection. Served atop a fresh spiralized cucumber salad, this meal can be done in less than 20 minutes—and that’s including prep! Perfect for those hot summer days where you long to nourish yourself with something that is cool and crisp.
Ingredients
- FOR THE AHI TUNA:
- 2 Fillets (7 Oz. Size) Ahi Tuna
- 2 Tablespoons Sesame Oil
- Kosher Salt And Cracked Black Pepper
- Sesame Seeds
- FOR THE SPIRALIZED CUCUMBER SALAD:
- 14 ounces, weight Cucumber, Spiralized
- 1 ounce, weight Thinly Sliced Radishes, Julienned
- 2 teaspoons Sesame Oil
- 1-½ Tablespoon Rice Vinegar
- 2 teaspoons Sesame Seeds
- FOR THE WASABI DRESSING:
- 1 Tablespoon Sesame Oil
- 4 Tablespoons Kikkoman Soy Sauce
- ½ teaspoons Wasabi Paste
Preparation
Heat grill to high heat. Lightly oil each side of the ahi tuna fillets with 1/2 tablespoon oil on each side. Season each side with kosher salt, cracked black pepper and a generous amount of sesame seeds to create a crust. Gently press them down to secure them.
Place the fillets on the hot grill for 2 minutes. Flip the fillets and grill for another 1 1/2 to 2 minutes. Remove the fillets from the grill and allow to rest for 10 minutes. Do not cut into them until they’ve rested.
In the meantime, prepare the salad and the dipping sauce.
For the cucumber salad:
Toss the spiralized cucumber and the radishes in a bowl. Drizzle with sesame oil and rice vinegar. Sprinkle with sesame seeds. Toss to coat.
For the wasabi dressing:
Mix all of the ingredients together until wasabi is completely dissolved.
To assemble:
Slice ahi tuna steaks, against the grain, into 1/4-inch slices. Spread the tuna slices over the spiralized cucumber salad and serve with wasabi dressing on the side.
