Well guys, here we go. My first blog post.
So, as much as I hate to admit this, this recipe was totally inspired by Steak n’ Shake (you stop judging). I recently went to visit my grandparents in Florida, and while driving such a long distance I decided to reward myself with delicious fast food. This time it happened to be the California Steak burger. Then while I am eating and driving (totally unsafe, I know), I have a recipe epiphany, and this recipe is it.
Sesame Tuna Steaks+Wasabi Aioli
What you’ll need:
- 2 tuna steaks (fresh or frozen)
- olive oil
- 1/4 cup black sesame seeds
- 1/4cup white sesame seeds
- 2 tablespoons wasabi paste (I just love wasabi, feel free to use less if you don’t)
- 1/4 cup mayo
- 2-3 tablespoons of soy sauce (I use low sodium)
- 1/2 tablespoon of rice vinegar
- 2 lemons
- 2 medium size tomatoes
- 1 avocado
- 1 small red onion
Start off by making the tomato+avocado+onion salad, the longer this salad sits in the bowl, the yummier it gets. Dice up the 2 medium sized tomatoes, avocado(or 2 if you really love it), and red onion. Obviously the one in my picture is gigantic, and I am not a huge fan of onion, so I only used about a 1/4 of that monster. Add the juice of 1 lemon and 1-2 tablespoons of olive oil, and mix to coat. Season with salt and pepper to taste, and let that mixture hang out and get even more delicious while preparing the tuna steaks.
So, I ended up using frozen tuna steaks (my Publix didn’t have fresh available). They were still just as awesome.
Pat the tuna steaks dry with a paper towel, you want very little, as little as possible, excess moisture on them. Coat both sides of each steak with olive oil, salt, and pepper. Now, it’s time for the sesame seeds. Use about a 1/4 cup of black sesame seeds and a 1/4 cup of white sesame seeds. Mix them together on a plate.
Before you coat your steaks with the sesame seeds, get your pan going. Add 1-2 tablespoons of olive oil to a medium sized pan at medium/medium-low heat. Then, coat all sides of the tuna steaks in your sesame seed mixture. After coating, place them directly in your pan, and wait.
WAIT?! How long must you wait? 4 minutes each side. DO NOT TOUCH. I know it will be hard because they will smell delicious.
Don’t you worry though, you have something to do while waiting to turn those steaks over. What’s that you ask? Oh the super yummy wasabi aioli. We cannot forget about that. Get a bowl and add a 1/4 cup of mayo, 2 tablespoons of wasabi (less if you don’t like it as much), 2 tablespoons of soy sauce, and a 1/2 tablespoon of rice vinegar, 1-1/2 tablespoons of lemon juice (about 1/2 lemon), and a pinch of pepper. Mix it all up and taste. Whatever you like more of, add. Spicier? More wasabi. Saltier? More soy sauce. You get the picture. It will be on the thinner side, so you can drizzle it.
Now, the steaks are done, let them sit for a minute (sorry, more waiting, I know, I promise it’s worth it). Just a reminder, the cooking time on these steaks is so that they are medium rare, they will still be pink in the middle. If you over cook, that’s fine, I’ve definitely done it before, & they will still taste delicious, PROMISE. So, place each steak on a plate, with a heaping scoop of your tomato+avocado+onion salad, and drizzle that bad boy in your wasabi aioli. A lot or a little, whatever you like (I prefer a lot).
Now guess what? Be proud of yourself for your amazing meal and dig in!
Hope y’all enjoy! -Amanda