Recipe courtesy of Blue Water Seafood Market & Grill

Wasabi Sesame Crusted Seared Ahi Tuna Salad

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 servings






  1. For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
  2. For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
  3. For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
  4. Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
  5. Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
  6. Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

Cook’s Note

For many people, cooking seafood sounds scary. I'm here to tell you, it is not! The most important part is the quality of the product itself. For this or any other recipe, make sure you are purchasing grade-A number 1 ahi tuna, fresh from a seafood market or a local fisherman you trust. If you can get a hold of some bluefin, do it! You will not be disappointed. This recipe also works well with albacore, but is a bit more delicate when slicing the finished product.