Sesame Seared Ahi Tuna With Soy Ginger Glaze & Wasabi Cream, Creamed Corn, & Broccolini Recipe
Indulge in our Sesame Seared Ahi Tuna, perfectly crusted for a delightful crunch and paired with a tantalizing soy ginger glaze that brings out the fish’s rich flavors. Accompanied by a luscious wasabi cream for a spicy kick, this dish is served alongside creamy, buttery corn and vibrant broccolini, creating a harmonious blend of textures and tastes that will transport your palate to culinary bliss.
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Ingredients
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Ahi Tuna & Coating
Soy-Ginger Glaze
Wasabi Cream
Creamed Corn
Broccolini
Finishing & Serving
Method
Ahi Tuna & Coating
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper. Brush the exterior of the loin with 1 tablespoon sesame oil to help seeds adhere.
- 2
Seed crust
Mix white and black sesame seeds on a plate. Press each side of the tuna into the seeds to form an even crust, pressing firmly to adhere but not so hard that seeds fall off the center.
- 3
Sear
Heat a heavy skillet (cast iron or stainless steel) over medium-high until very hot. Add 2 tablespoons neutral oil and swirl. Place the tuna in the pan and sear 45–60 seconds per side for rare (aim for a warm red center). For medium-rare, sear 60–75 seconds per side. Use tongs to sear the edges 10–15 seconds so seeds are toasted. Remove tuna to a cutting board and let rest 3–4 minutes before slicing.
Soy-Ginger Glaze
- 4
Combine ingredients
In a small saucepan combine 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, and 1 tablespoon brown sugar. Stir to combine.
- 5
Reduce and thicken
Bring the mixture to a gentle simmer over medium heat. Simmer 3–4 minutes to meld flavors. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until glossy and slightly thickened. Remove from heat and stir in sliced scallion. Reserve 2 tablespoons for plating and keep the rest warm (low heat) or at room temperature for glazing the tuna.
Wasabi Cream
- 6
Make wasabi cream
In a small bowl combine 1 teaspoon Japanese wasabi paste, 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust heat — add a touch more wasabi if you want more kick. Refrigerate until ready to serve; bring to near room temperature before plating for best texture.
Creamed Corn
- 7
Sauté corn
Heat 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 2 cups corn kernels and sauté 3–4 minutes until just tender and starting to brown lightly.
- 8
Make creamy base
Add 1/2 cup heavy cream, 1/4 cup whole milk, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir and simmer gently for 4–5 minutes until slightly reduced and creamy. If using, whisk in 2 tablespoons softened cream cheese until fully incorporated for extra richness.
- 9
Finish
Adjust seasoning to taste. Keep warm over very low heat, stirring occasionally while you finish other components.
Broccolini
- 10
Blanch (optional)
Bring a pot of salted water to a boil. Blanch broccolini for 1 minute to brighten color, then transfer to an ice bath to stop cooking. Drain thoroughly. (If you prefer more char, skip blanching.)
- 11
Sauté
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 teaspoon thinly sliced garlic and cook 20–30 seconds until fragrant (do not burn). Add broccolini and sauté 3–5 minutes until tender-crisp and stems are cooked through; longer if you skipped blanching. Season with 1/2 teaspoon salt, 1/8 teaspoon crushed red pepper flakes (optional), and finish with zest and juice from 1/2 lemon. Keep warm.
Finishing & Serving
- 12
Slice tuna
Using a very sharp knife, slice the rested sesame-crusted tuna across the grain into 1/4-inch to 1/2-inch slices.
- 13
Plate
Spoon a bed of creamed corn onto each plate and arrange broccolini alongside. Fan 4–6 slices of sesame-seared ahi tuna over the corn or beside it. Drizzle 1–2 tablespoons of the warm soy-ginger glaze over the tuna (reserve a small amount for garnish). Dot or pool 1–2 tablespoons of wasabi cream on the plate (or pipe a line) so diners can add heat to taste.
- 14
Garnish & serve
Sprinkle toasted sesame seeds and sliced scallion over the tuna, add microgreens or cilantro if using, and place a lemon wedge on the plate. Serve immediately so tuna remains warm in the center and crust stays crisp.
