This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They’ve offered a version of it on their menu as a permanent “special” for nearly 2 decades. It looks complicated based on the number of steps, but it really is a simple recipe, and a guaranteed crowd-pleaser.
I like to serve it with brown or basmati rice drizzled with toasted sesame oil & tossed with sautéed shiitakes & sesame seeds, and steamed or stir-fried spinach or baby bok choy.
Note: This has a real wasabi kick; for less heat, use 1 cup each wasabi paste and flour.
- 1In a large bowl, combine soy or tamari, ginger, black pepper, scallion, garlic, cold water, sherry, and sesame oil. Pour half of mixture into shallow dish; cover remaining half and refrigerate.
- 2Place tuna steaks in bowl [or transfer to a ziploc bag] with marinade and allow to sit for 15 minutes, or up to 4 hours in the refrigerator, turning occasionally.
- 3Add wasabi paste, flour, and 3/4 cup water to a mixing bowl or food processor. Mix or process to combine, and continue adding water, 1-2 Tablespoons at a time, until it becomes a smooth paste that has the consistency of mayonnaise.
- 4Preheat oven to 400 degrees F.
- 5Combine black and white sesame seeds in a shallow dish.
- 6Remove tuna steaks from marinade, gently wipe off excess, and coat both sides of each steak with a thin layer [1 to 2 mm thick] of the wasabi-flour mixture.
- 7Press each tuna steak into sesame seeds, coating the top and bottom surfaces completely. Use a piece of waxed paper or parchment to press the seeds into the paste securely. Discard used marinade.
- 8Heat olive oil in an oven-safe skillet or sauté pan over high heat. Gently transfer tuna to the pan, being careful to keep the paste & seeds intact. Sear tuna on both sides–about 1 to 2 minutes per side.
- 9Transfer pan to oven and roast for 8-10 minutes, or to desired degree of doneness.
- 10Serve with reserved marinade on the side,
Member recipes are not tested by the CHOW food team.