- 1/4 cup heavy cream
- 1 teaspoon powdered wasabi, or more if desired
- 3 tablespoons freshly ground black pepper
- 2 (8 ounce) sushi quality Ahi tuna steaks
- 2 tablespoons olive oil
- Fresh ginger, grated, for garnish
Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
Recipe courtesy of Cindy Finkle
Recipe courtesy of Robert Irvine