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Sesame-Crusted Tuna with Wasabi Cream Sauce

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A Little Punch Goes a Long Way

Mention fresh tuna and what comes to mind? To us, it is a lightly seared tuna steak. The wonderful thing about tuna is its versatility. You can sear it, grill it, serve it thinly sliced atop a salad, or serve the tuna steak whole. Tuna also takes to a variety of crusts, although one of our favorites is sesame seeds, and can handle a light orange sauce as well as a more powerful wasabi cream.

This recipe is based on four 8-ounce Boston Sword & Tuna tune steaks. Also, be aware the wasabi comes in different intensities, so add half of the wasabi paste and taste test before adding more.

You’ll be surprised at the freshness of our tuna, which is why we are fast becoming the place to go for gourmet fresh seafood home delivery online.

Ingredients

For the Sauce

  • 2 Tbl butter
  • 8 Tbl heavy cream
  • 2 tsp fresh lemon juice
  • 1 Tbl finely chopped shallot
  • 1 Tbl low-sodium soy sauce
  • 3 Tbl prepared wasabi paste

Instructions

  1. Prepare the tuna by sprinkling with sea salt. Put the sesame seeds in a shallow dish and dredge tuna through seeds, both sides.
  2. Prepare the sauce by melting the butter over medium heat. Once the butter is melted, stir in the heavy cream, fresh lemon juice, and chopped shallot. Bring the mixture to a low boil and let simmer for four minutes. Remove from heat and let sit for several minutes.
  3. While the sauce sites, heat olive oil in a large, non-stick skillet over medium-high heat. Add the tuna to the pan and cook three minutes on each side, or until desired degree of doneness.
  4. After you flip the tuna to cook on the other side, add the wasabi paste to the sauce and mix well.
  5. Once the tuna has cooked to the desired degree of doneness, plate the fish and drizzle the wasabi cream sauce over the tuna.

As your best fresh seafood market online, our family here at Boston Sword & Tuna stands ready to provide you with the finest selection of fresh seafood available.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.