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Seared Tuna with Wasabi Citrus Aioli

Seared Tuna with Wasabi Citrus Aioli.
Seared Tuna with Wasabi Citrus Aioli.

Seared Tuna with Wasabi Citrus Aioli 
serves approx. 4


  • 2 packages of  line-caught albacore tuna medallions or 1 albacore tuna loin
  • 2 tablespoons melted ghee (ghee is made from simmering butter and removing liquid residue)
  • sea salt
  • freshly ground black pepper
  • toasted sesame seed oil (for brushing on after cooking)

For Serving (optional):

  • red pepper flakes
  • sweet red peppers
  • scallions, thinly sliced
  • lettuce, micro greens or whatever fresh greens of your choice

Wasabi Citrus Aioli:

  • 1/2 cup mayonnaise
  • 2 teaspoons prepared wasabi paste (more if you want it spicier)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime and/or lemon zest
  • 1 clove garlic, finely minced

Make the aioli, first. In a blender add all of the aioli ingredients, and blend until smooth and creamy. You can also add to a small bowl and whisk well to combine. Set aside.

Preheat a well-seasoned cast iron grill pan or regular cast iron skillet over a high heat. Add 1 tablespoon of the melted ghee.

Pat dry the tuna (if using a loin, cut into medallions). Lightly coat each medallion with a very thin layer of melted ghee. Season with sea salt and black pepper.

Sear the seasoned albacore medallions in the preheated pan, 1 minute on the top and then 1 minute on the bottom (2 minutes if you want it less rare). Remove from the pan, and brush with a small amount of toasted sesame seed oil, season to taste, with sea salt and black pepper serve with the wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes and if you’d like fresh lime juice or a little soy sauce. Slice crosswise into 1/3″ slices with a very sharp (serrated works well) knife.

seared tuna
Seared tuna


This recipe comes from Beth at Tasty Yummies. See here for the original Tasty Yummies recipe.