Wasabi Glazed-Seared Ahi Tuna Recipe

Wasabi Glazed Seared Ahi Tuna What’s not to love?

Wasabi Glazed Seared Ahi TunaHere’s why this recipe is so loveable . . .
The Ahi is slightly warm and peppery on the outside and refreshing and cool on the inside. The wasabi glaze is spicy, sweet, rich and perfectly smooth — all at ounce.  It’s truly a bite that will satisfy every desire your palate may have.

Wasabi Glazed Seared Ahi TunaAnd remember as your cooking, always take a moment to admire and celebrate the beauty of the individual ingredients.

Wasabi Glazed Seared Ahi Tuna

Wasabi Glazed Seared Ahi Tuna Recipe
Prep time
Total time
Serves: Serves 8 to 10 as an hors d'oeuvre
  • 2½ teaspoons wasabi paste
  • 2 teaspoons low-sodium Tamari or soy sauce
  • 1 tablespoon salted butter
  • ¾ teaspoon honey
  • about 1-pound sushi grade Ahi tuna fillet, about 1-inch thick (see notes)
  • grape seed (or other neutral) oil for the pan
  • sea salt and freshly grated black pepper
  1. Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it’s smooth.
  2. Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
  3. Whisk in the honey and set aside to cool to room temperature.
  4. While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper.
  5. Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You’ll want to remove them from the pan the instant they’re done, so doing this is small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
  6. Drizzle the cooled wasabi glaze over them, add toothpicks and serve.
The easiest way to make this recipe is to buy the Ahi frozen and cut it when it’s partially thawed — you’ll get nice even pieces. (After you cut it and before you sear it, let it thaw completely.)

You can also make this as an entrée -- simply sear (or cook a bit more if desired), ahi steaks -- about 5-ounces per person -- and drizzle the wasibi glaze over them.



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    • valentina says

      You can sear them the night before and refrigerate. Then glaze the next day. I would not heat them. Serving them could would be best in this case. Enjoy!

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