Seared Ahi Tuna Recipe with Ginger and Wasabi

For the best culinary experience, the Ahi Tuna should be only lightly seared on the outside and the inside should stay raw and moist. This seafood entrée packs a punch of flavor, as traditional Japanese ingredients like wasabi and ginger cling to the tender, raw meat of the Ahi Tuna.


4 ea. 4-oz. tuna steaks, raw, sushi grade
2 Tbsp. vegetable oil
4 Tbsp. radish, matchstick, divided
4 Tbsp. cilantro, thinly sliced, divided


Wasabi Yogurt
1 ¼ cups yogurt
¼ cup Mizkan Seasoned Rice Vinegar
1 tsp. wasabi powder
1 tsp. kosher salt
¼ tsp. black pepper, ground


Sesame Seed Coating
½ cup black sesame seeds
6 tsp. ginger, granulated
6 tsp. garlic, granulated
2 Tbsp. kosher salt


  1. For the Wasabi Yogurt, in a small bowl, combine the yogurt, Mizkan Seasoned Rice Vinegar, wasabi powder, and 1-½ tsp. of salt and pepper. Mix well and reserve.
  2. For the sesame seed coating, in a separate small bowl, combine the ginger, garlic, sesame seeds, and 2 Tbsp. of salt. Mix well and reserve.
  3. Generously season the tuna steaks on all sides with the Sesame Seed Coating.
  4. Preheat a large cast iron pan over high heat. Add the vegetable oil and sear the tuna on all sides until crispy, about 30 seconds per side.
  5. Allow the tuna to cool briefly, then slice into ¼ in. pieces. Drizzle each portion with Wasabi Yogurt and top each with 1 Tbsp. of radish and 1 Tbsp. cilantro.


4 servings


15 minutes