Kimchi Seasoned Ahi Tuna
This kimchi seasoned ahi tuna with wasabi soy mayonnaise is out of this world delicious. The lightly seared sushi grade ahi tuna tastes amazing with the flavorful kimchi rub, spicy wasabi soy mayo, fresh cucumber, green onions and crunchy sesame seeds. Perfect any night when you want homemade sashimi, this recipe is a win!
For a more filling meal, add a side of cooked sushi rice and sautéed vegetables. Sauteed zucchini, mushrooms, onions or carrots would all taste great. Once you try this easy recipe, you’re going to want to enjoy this all the time!
Ingredients Needed for Kimchi Seasoned Ahi Tuna
Ahi Tuna – For this recipe, you will need sushi grade ahi tuna. Make sure it is sushi grade so that you can enjoy it lightly seared. Also, pat the tuna dry before adding the spice rub. This will help lock in the juices when you sear it.
Kimchi Sea Salt – Rub the tuna in kimchi sea salt rub. Make you coat all sides. The brand I used is O’Food brand, I got it from Walmart.
Neutral Oil – When searing the tuna use a neutral oil. You do not want to impart any other flavors on the tuna. Vegetable, canola, grapeseed oils will all work.
English Cucumber – Core and julienne or thinly slice your cucumber into thin pieces.
Scallions – Add a few scallions to the dish for an extra fresh bite.
Sesame Seeds – Top the entire dish with s few sesame seeds. They will add flavor and texture.
Wasabi Soy Mayonnaise – Combine Kewpie mayonnaise, wasabi paste, salt, low sodium soy sauce and warm water in a small mixing bowl. Mix until well combined. Set aside. Kewpie mayonnaise is Japanese mayonnaise. It is richer in flavor and texture. You can order it online at Amazon.
How to Make Kimchi Seasoned Ahi Tuna with Wasabi Soy Mayonnaise
In a small mixing bowl, combine kewpie mayonnaise, wasabi paste, low sodium soy sauce, salt and warm water. Mix well set aside.
Remove the sushi grade ahi tuna from the package.
Pat it dry with paper towel.
Season it, ensuring the entire tuna filet is coated in the spice rub.
Heat vegetable oil in a skillet over medium high heat.
Add the seasoned tuna to the pan and sear for 30-45 seconds per side. This will give you a seared rare center.
Remove from the pan and set aside.
Once cool to the touch, slice into 8 evenly sized pieces.
Add the sliced tuna to a plate, top with julienned cucumber (one piece per slice of tuna), a drizzle of wasabi soy mayonnaise, chopped green onion, and sesame seeds.
Serve with extra low sodium soy sauce for dipping.
Storage
Any extra tuna should be stored in an airtight container in the refrigerator for up to two days. No need to reheat it. Best enjoyed chilled after the initial searing. Looking for more recipes?
Kimchi Seasoned Ahi Tuna
Ingredients
Kimchi Flavored Ahi Tuna
- 8 ounces ahi tuna, sushi grade
- 1-2 teaspoons kimchi sea salt seasoning
- 1 tablespoon vegetable oil, for searing the tuna
- 8 slices English cucumber, core and julienne
- 1 teaspoon sesame seeds
- 2 teaspoons scallions, chopped small
Wasabi Soy Mayonnaise
- 2 tablespoons Kewpie mayonnaise
- 1-2 teaspoons wasabi paste, depending on how spicy you like your sauce
- 1-2 teaspoons soy sauce, low sodium is best with extra for dipping
- Pinch salt
- 1 teaspoon hot water
Equipment
- 1 skillet
- 1 small mixing bowl
- 1 paper towel
Instructions
- In a small mixing bowl, combine kewpie mayonnaise, wasabi paste, low sodium soy sauce, salt and warm water. Mix well set aside.
- Remove the sushi grade ahi tuna from the package.
- Pat it dry with paper towel.
- Season it, ensuring the entire tuna filet is coated in the spice rub.
- Heat vegetable oil in a skillet over medium high heat.
- Add the seasoned tuna to the pan and sear for 30-45 seconds per side. This will give you a seared rare center.
- Remove from the pan and set aside.
- Once cool to the touch, slice into 8 evenly sized pieces.
- Add the sliced tuna to a plate, top with julienned cucumber (one piece per slice of tuna), a drizzle of wasabi soy mayonnaise, chopped green onion, and sesame seeds.
- Serve with extra low sodium soy sauce for dipping.
