Pepper Crusted Tuna with Wasabi Cream Sauce

This is such a simple recipe, but such an elegant taste and presentation.

We first had this at a now-defunct local restaurant… loved the idea, but the wasabi cream sauce had very little complexity to it, and almost no actual wasabi flavor. Of course, that just meant that we’d have to play with the idea, ourselves!

This is the resulting recipe, which we love. Truth be told, we use a bit more wasabi than listed here… but this is a good amount for *most* people.

Pepper Crusted Tuna with Wasabi Cream Sauce

2 Tbsp black peppercorns
1 tsp white peppercorns (optional)
2 Tbsp sesame seeds
1/2 tsp salt
4 Sashimi grade tuna steaks
1 Tbsp + wasabi powder*
2 Tbsp water *
2 tsp rice vinegar
1/2 tsp soy sauce
1 cup heavy whipping cream
2 Tbsp olive oil

In a spice grinder or with a mortar & pestle, grind peppercorns, sesame seeds, and salt together until it becomes a relatively fine powder. Spread mixture on a plate.

One at a time, press tuna steaks into the spice mixture, coating both sides. Use hands to press additional spice mixture into any areas missed, Set tuna steaks aside.

In a saucepan (NOT over heat!), whisk together wasabi powder and water until smooth, allow to sit for 5 minutes.

When 5 minutes have passed, whisk in rice vinegar, soy sauce, and heavy cream. Turn burner heat on to medium, heat sauce just to a simmer. Allow to simmer gently for 5 minutes, as you prepare the tuna steaks.

Heat olive oil in a nonstick fry pan or skillet. Gently transfer tuna steaks to the pan, leaving at least 1″ space between each. Cook for a minute and a half on the first side, then flip and cook a minute and a half on the second side. This will give you a nice rare tuna steak – cook for longer if you prefer it to be more cooked.

Slice tuna steaks, fan them out, and serve with wasabi cream sauce.

Enjoy!

* If you don’t have wasabi powder, use ~ 2 Tbsp prepared wasabi, omitting the water.

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