Pepper Crusted Tuna with Wasabi Cream Sauce is such a simple recipe, but such an elegant taste and presentation. It's also the most popular recipe on this blog!
We first had Pepper Crusted Tuna with Wasabi Cream Sauce 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 Steak with Wasabi Cream Sauce
Ingredients
- 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 Cream
- 2 Tbsp Olive Oil
Instructions
- 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.
Notes
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``````tried this recipient and it is awesome. My husband could not stopped talking about it. Thank you for sharing this recepie
Didn’t have enough heavy cream. Ended up using half heavy cream, half sour cream. Not bad👍🏻👍🏻👍🏻
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This recipe was super easy to follow- with the exception of it doesn’t specify how hot to get the skillet. I used a mortar and pestle and would cut down on the peppercorns next time, but I didn’t make the sauce and instead used a store bought sauce so maybe that would cut down on some of the peppercorn flavor. Delicious and easy!
I love this recipe. Unbelievable how something so delicious can be sooo easy to make. I put my salt sesame seeds and peppercorns in a peppercorn grinder. Perfection every time!!