I love seafood! I am always researching different ways to prepare and make seafood! Tuna has been my new adventure! I love how it taste so clean and fresh! It’s also a great at absorbing flavor. That’s why wasabi and soy pair so well with it!
This recipe is simple, quick, easy & the good news is that it taste amazing! First things first, you have to make sure your grill is HOT. Let it preheat to 500, but make sure it’s stable at 500 before you begin. This is crucial in giving the tuna steaks a great sear.
You also want to make sure you season these liberally! Tuna takes on flavor well, but they are thick steaks, so you’ll want that flavor to be dense and robust!
Making the aioli is as simple as mixing the ingredients together! If you like a spicier aioli, feel free to add more wasabi. If you like a milder aioli add less wasabi. This sauce can be whatever you need it to be for your tastebuds! Below there is a picture of the wasabi paste I used. It is stout, but the flavor is delicious! The coating sauce is also as simple as mixing ingredients together and it creates a delicious finish to the dish. You can choose to dip the cooked fish in it as you eat it or you can drizzle it over the top of the dish. Delicious!
Now remember you are simply searing the steaks, so it’s a quick, hot sizzle on the grill. I typically do about 45 seconds- 1 minute on each side. If you want your fish with a thicker sear, you could extend that time to about a minute and a half to 2 minutes per side. But going longer than that could result in a rubbery textured fish and you don’t want that!
Put everything bagel seasoning in a shallow dish. In a separate shallow dish mix 2 tbsp liquid aminos and 1 tbsp ponzu sauce.
Pat your 4 tuna steaks dry. Coat both sides in the liquid aminos and ponzu sauce mixture. Then, press the steaks into the everything bagel seasoning and make sure the steaks are well coated on all sides.
In a small mixing bowl, combine liquid aminos, ponzu sauce, everything bagel seasoning, and monk fruit sugar to make the coating sauce.
In another small mixing bowl, combine wasabi paste, mayonnaise, and water to make the wasabi aioli.
Once the grill is well preheated, place the tuna steaks on the grill and sear for 45 seconds to 1 minute on each side. For a deeper sear, you can sear for about 2 minutes on each side, but be careful going over because it can result in a rubbery texture.
Once the steaks are done searing, you can slice them into lengthwise pieces (make sure to cut with the grain so it looks smooth) or you can serve as a whole steak. Top with wasabi aioli and coating sauce. You can also dip your bites into the coating sauce (it is delicious)! I hope you enjoy!
Seared Yellowfin Tuna with Wasabi Aioli
Amount Per Serving:
1 Tuna Steak
% Daily Value*
Total Fat23.6 g
Saturated Fat 3.2 g
Trans Fat .1 g
Total Carbohydrate7.3 g
Dietary Fiber 0 g
Sugars 2.9 g
Vitamin A 4.4%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.