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Sesame Crusted Tuna with Wasabi Ponzu Sauce

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Tuna

I hope I’m not the only one who feels like summer has done a number on her diet.  As much as I hate to see the beginning of a new school year, I do welcome a fresh routine and the chance to get back to somewhat normal eating restraints.  For me this means and end to sneaking fries and popcorn chicken off my kid’s plates at the pool, and fewer s’mores washed down with beers around the bonfire.  It was all sooooo good going down, wasn’t it?!

When I saw that ahi was coming up in today’s ad, I knew I had to tell you about one of my favorite tuna preparations.  It’s just the thing to get us back IN THE SWIM (sorry) of healthy eating.

Now, with all of that said – I’ll tell you about one little change I made.  I absolutely love the flavors of the ponzu sauce – they’re bright and citrusy and somewhat spicy.  But ponzu sauce is quite thin, and although it tasted fabulous, I wanted it to have a little more body.  So …. I put a little mayonnaise (maybe 3 tablespoons) in a small dish and added an equal amount (maybe a little more) of the ponzu sauce – enough to make it a drizzle-able consistency.  It. Was. DELICIOUS!

By all means, keep it the way it’s written if you’re not into mayo.  But I love mayonnaise and I don’t care who knows it!

Have a great week!

SESAME-CRUSTED TUNA WITH WASABI-PONZU SAUCE
SERVES: 4
SOURCE:  cookinglight.com

1 T. chopped scallions
2 T. low sodium soy sauce
2 T. fresh orange juice
1 T. rice vinegar
1 t. brown sugar
1 t. lemon zest
2 t. fresh lemon juice
2 t. honey
1 1/4 t. prepared wasabi paste
1 t. grated peeled fresh ginger

2 t. neutral cooking oil
4 – 6 oz. tuna steaks (about 3/4″ thick) – Sendik’s Wild Caught Ahi is on sale
1/4 t. kosher salt
3 T. sesame seeds
2 T. black sesame seeds (SEE NOTE)
Sliced scallions for garnish

Combine first 10 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat (not too high or the seeds will burn).  Sprinkle tuna with salt.  Combine sesame seeds in a shallow dish.  Dredge tuna in sesame seeds, pressing to down lightly to help them stick to all sides.  Add tuna to pan; cook 3 minutes (undisturbed) on each side or until desired degree of doneness.  Garnish with scallions if desired.  Serve tuna with sauce.

NOTE:  Find the white sesame seeds in the produce department by all the different types of nuts.  Look for the black sesame seeds in the Asian aisle.  I’ll warn you:  these aren’t frugal.  BUT, I don’t mind buying them because this is a favorite dish of mine, so they won’t go to waste.  :-)  Feel free to swap in all white seeds if you like!

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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