Pepper Crusted Tuna Steak with Wasabi Cream Sauce Recipe
Introduction
Pepper Crusted Tuna Steak with Wasabi Cream Sauce is a flavorful and elegant dish perfect for seafood lovers. The bold pepper crust complements the tender tuna, while the creamy wasabi sauce adds a zesty kick. It’s quick to prepare, making it ideal for a special weeknight dinner or entertaining guests.
Ingredients
- 2 Tbsp black peppercorns
- 1 tsp white peppercorns (optional)
- 2 Tbsp sesame seeds
- 1/2 tsp salt
- 4 sashimi grade tuna steaks
- 1+ Tbsp wasabi powder*
- 2 Tbsp water*
- 2 tsp rice vinegar
- 1/2 tsp soy sauce
- 1 cup heavy cream
- 2 Tbsp olive oil
Instructions
- Step 1: Using a spice grinder or mortar and pestle, grind the black peppercorns, white peppercorns (if using), sesame seeds, and salt until you have a relatively fine powder. Spread this mixture evenly on a plate.
- Step 2: Press each tuna steak firmly into the spice mixture, coating both sides completely. Use your hands to press spices into any uncovered areas. Set the coated tuna steaks aside.
- Step 3: In a saucepan off the heat, whisk together the wasabi powder and water until smooth. Let the mixture sit for about 5 minutes to develop flavor.
- Step 4: After 5 minutes, whisk in the rice vinegar, soy sauce, and heavy cream. Place the saucepan over medium heat and bring the sauce just to a simmer. Let it simmer gently for 5 minutes while you prepare the tuna.
- Step 5: Heat the olive oil in a nonstick frying pan or skillet over medium-high heat. Carefully add the tuna steaks, leaving at least one inch of space between each. Cook for 1½ minutes on the first side, then flip and cook another 1½ minutes for a rare center. Cook longer if you prefer your tuna more done.
- Step 6: Remove the tuna steaks from the pan and slice them thinly. Fan the slices on a plate and serve with the warm wasabi cream sauce on the side.
Tips & Variations
- Use sashimi grade tuna for the best texture and safety when cooking rare.
- Adjust the cooking time to your preferred doneness; tuna is best served slightly rare.
- Substitute wasabi powder with freshly grated wasabi root if available for a fresher flavor.
- For extra crunch, toast the sesame seeds lightly before grinding.
- Serve with steamed rice or a simple green salad to complete the meal.
Storage
Leftover cooked tuna is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat or enjoy cold in salads. The wasabi cream sauce can be stored separately in the fridge for up to 2 days and gently warmed before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tuna steaks instead of sashimi grade?
Sashimi grade tuna is recommended for safety and optimal taste, especially since the tuna is cooked rare. If using regular tuna, ensure it is very fresh and cook it to a higher doneness level.
How spicy is the wasabi cream sauce?
The sauce has a mild to moderate heat that can be adjusted by varying the amount of wasabi powder. It should add a subtle zing without overpowering the dish.
PrintPepper Crusted Tuna Steak with Wasabi Cream Sauce Recipe
This Pepper Crusted Tuna Steak with Wasabi Cream Sauce is a sophisticated and flavorful dish featuring sashimi-grade tuna coated in a bold pepper and sesame seed crust, seared to achieve a perfect rare center. Accompanied by a creamy wasabi-infused sauce that balances heat and tang, this recipe offers an elegant yet quick-to-prepare seafood entrée ideal for special occasions or a gourmet weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
Ingredients
For the Tuna Steak
- 2 Tbsp Black Peppercorns
- 1 tsp White Peppercorns (Optional)
- 2 Tbsp Sesame Seeds
- 1/2 tsp Salt
- 4 Sashimi Grade Tuna Steaks
- 2 Tbsp Olive Oil
For the Wasabi Cream Sauce
- 1+ Tbsp Wasabi Powder*
- 2 Tbsp Water*
- 2 tsp Rice Vinegar
- 1/2 tsp Soy Sauce
- 1 Cup Heavy Cream
Instructions
- Prepare the Spice Mix: Using a spice grinder or mortar and pestle, grind the black peppercorns, white peppercorns (if using), sesame seeds, and salt together until you achieve a relatively fine powder. Spread this spice mixture evenly on a plate.
- Coat the Tuna Steaks: Press each sashimi-grade tuna steak firmly into the spice mixture, covering both sides thoroughly. Use your hands to press additional spice mix into spots that might have been missed. Set the coated tuna steaks aside to rest.
- Mix Wasabi Base: In a saucepan (off the heat), whisk the wasabi powder together with water until smooth. Allow this mixture to sit for 5 minutes to develop flavor and consistency.
- Prepare Wasabi Cream Sauce: After 5 minutes, whisk rice vinegar, soy sauce, and heavy cream into the wasabi mixture. Place the saucepan over medium heat and gently bring the sauce to a simmer. Let it simmer gently for 5 minutes while you cook the tuna.
- Sear the Tuna Steaks: Heat the olive oil in a nonstick skillet or frying pan over medium-high heat. Carefully place the tuna steaks into the pan, ensuring at least a 1-inch gap between them. Sear each side for 1.5 minutes to achieve a rare center; cook longer if you prefer more doneness.
- Serve: Once cooked, slice the tuna steaks and fan the slices out on serving plates. Drizzle or serve alongside the warm wasabi cream sauce for a beautifully balanced and flavorful presentation.
Notes
- Use sashimi-grade tuna for best flavor and texture.
- The optional white peppercorns add a subtle heat but can be omitted if unavailable.
- Adjust the wasabi powder quantity according to your preferred spice level.
- The tuna is best served rare to maintain tenderness and flavor; adjust cooking time as needed.
- Wasabi cream sauce can be prepared ahead and gently reheated before serving.
Keywords: pepper crusted tuna, wasabi cream sauce, seared tuna steak, sashimi grade tuna, Japanese inspired seafood
