Crispy Wasabi Tuna Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2.25 cups water, 1/4 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm.

If using store-bought ponzu, whisk in 1 tsp mirin to round the flavor. Taste and adjust sweetness or acidity as needed. Keep chilled until plating.

Reserve 2–3 tbsp of ponzu for drizzling on the vegetables and tuna; keep the remainder for the plate.

In a small saucepan, combine 1/2 cup dry white wine, 1 tbsp white wine vinegar, and the minced shallots. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Reduce heat to low. Add 1 tsp heavy cream (helps emulsify), then whisk in the cold cubed butter a few pieces at a time, letting each melt and emulsify before adding more. Maintain low heat — sauce should be warm, not boiling.

Once all butter is incorporated, whisk in 1/2 tsp wasabi paste, 1/2 tsp lemon juice and season with 1/8 tsp salt. Taste and adjust wasabi for desired heat. Keep warm over the lowest heat or a warm water bath until serving.

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.

Add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Add sliced onion, carrots, and asparagus pieces. Stir-fry 2–3 minutes until asparagus is bright green and just tender-crisp.

Add snow peas and halved baby bok choy. Continue to stir-fry 1–2 minutes until greens are wilted but still vibrant.

Stir in 1 tbsp light soy sauce, 1 tsp oyster sauce, 1/2 tsp sesame oil and 1/4 tsp black pepper. Toss to coat and cook another 30 seconds. Remove from heat and transfer vegetables to a warm plate.

Finish vegetables with a light drizzle (about 1–2 tsp) of reserved ponzu to brighten flavors just before plating.

Pat the tuna loin dry with paper towels. Season lightly with 1/4 tsp salt and brush with 1 tbsp soy sauce.

Spread 1.5 tbsp wasabi paste evenly over all sides of the tuna (adjust to heat preference). Press the tuna into the toasted sesame seeds so seeds adhere evenly, coating all sides.

Heat 2 tbsp neutral oil in a heavy skillet over high heat until shimmering but not smoking.

Sear the sesame-crusted tuna 30–45 seconds per side for rare (internal temperature ~110–115°F / 43–46°C). For medium-rare, sear 60–75 seconds per side. Use tongs to hold and sear the edges briefly for an even crust. Do not overcook; the interior should remain pink.

Remove tuna and let rest 2 minutes. Using a sharp knife, slice tuna crosswise into 1/4-inch thick medallions.

If desired, lightly drizzle a bit of ponzu over the sliced tuna to add acidity before arranging on the plate.

Divide jasmine rice among 4 plates (about 3/4 cup cooked rice per serving), shaping with a small bowl if desired.

Arrange a portion of the stir-fried vegetables next to the rice, ensuring asparagus pieces are visible.

Fan the sesame-wasabi tuna medallions over or beside the rice and vegetables.

Spoon warm wasabi beurre blanc (about 1–2 tbsp per plate) alongside or lightly over the tuna — avoid drowning the crust so sesame stays crisp.

Drizzle reserved ponzu sparingly (about 1 tsp) over the vegetables and tuna, and finish with a tiny drizzle of toasted sesame oil.

Garnish with sliced scallions, microgreens or cilantro and pickled ginger if using. Serve immediately.