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Ginger, Ground
⅛ teaspoon
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Sesame Seeds
2 tablespoon, whole pieces
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Mayonnaise, Store Bought
3 tablespoon
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Sauce Sriracha Or Hot Chile
1 tsp
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Step 1
Lay the tuna steaks flat on a clean surface. Sprinkle the salt and ginger only on the exposed sides.
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Step 2
Sprinkle the sesame seeds onto a plate. Place the tuna steaks in the seeds and gently rotate them until they are covered in sesame seeds on all sides.
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Step 3
Heat the olive oil in a pan over medium heat. Place the steaks in the oil and put a lid over the pan. Cook the tuna steaks for about 5 minutes per side. You can also use a pair of tongs to rotate and cook the sides of the crusted tuna. If you want a more rare tuna steak, you can cook them for less time, but you will need to turn your heat higher. All seeds should be golden or darker.
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Step 4
When you flip the tuna steaks halfway through cooking, splash the soy sauce into the pan and place a lid over once more to steam the steaks.
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Step 5
While your tuna steaks are cooking, whisk or stir together the mayo and sriracha. If you do not have sriracha, you can use a sugar-free chili sauce/paste or a vinegar-based hot sauce.
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Step 6
Serve the tuna steaks with a fair portion of the spicy mayo. You can simply dollop the mayo onto the tuna. This recipe used a pastry bag to pipe the mayo onto the plate and garnished with chopped nori roasted seaweed.
