• Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

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    Servings: 1 6 oz
    by Ferihan
    4 recipes
    This tuna recipe takes on an Asian flair with a coating of sesame seeds and a sauce of wasabi paste, soy sauce and fresh ginger. It is so easy and you can do it with salmon too. The Wasabe -Ponzu Sauce can also be used as salad dressing. I served it on Spring Salad mix with Arugula and it was light, low in calories and high in Protine.


    • 1 tablespoon chopped green onions
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons fresh orange juice $
    • 1 tablespoon rice vinegar
    • 1 teaspoon brown sugar
    • 1 teaspoon grated lemon rind
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons honey
    • 1 1/4 teaspoons prepared wasabi paste or more
    • 1 teaspoon grated peeled fresh ginger
    • 2 teaspoons vegetable oil
    • 4 (6-ounce) tuna steaks (about 3/4 inch thick)
    • 1/4 teaspoon salt
    • 3 tablespoons sesame seeds
    • 2 tablespoons black sesame seeds


    1. Combine first 10 ingredients, stirring with a whisk.
    2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.

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