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Janice McCort: "It was easy, light and very tasty! Just enough sa…" Read More
15Ingredients
40Minutes
880Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. loin (sashimi-grade ahi tuna)
- 1/2 cup sesame oil
- 1 btl. sesame seed (McCormick Gourmet™ Organic, Black)
- 2 tsp. coarse grind black pepper (McCormick Gourmet™ Organic)
- 2 tsp. kosher salt
- 1 cucumber (English, seedless, cut into 64 slices)
- 2 Tbsp. olive oil
- 1 cup mayonnaise
- 1 1/2 Tbsp. smoked paprika (McCormick Gourmet™ Organic)
- 1 1/2 tsp. wasabi powder
- 1/2 tsp. grated lemon peel (finely)
- 1/2 tsp. grated lime peel (finely)
- 1 1/2 tsp. fresh lemon juice
- 1 1/2 tsp. fresh lime juice
- 1 clove garlic (minced)
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Directions
- Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper and salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna
- Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
- For the Wasabi Citrus Aioli, mix mayonnaise, paprika, lemon and lime peels and juices and garlic in medium bowl with wire whisk until well blended. Cover
- Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli
NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat730 |
| % DAILY VALUE |
| Total Fat81g125% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1680mg70% |
| Potassium500mg14% |
| Protein21g |
| Calories from Fat730 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C10% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Janice McCort 6 years ago
It was easy, light and very tasty! Just enough salty, spicy and fresh! I paired this dish with rice cakes. I used some leftover Chinese take out rice. I threw in the residual salt, pepper, and black sesame seeds from what didn’t stick to the tuna and added eggs, bread crumbs and a bit of soy sauce and blended until a bit sticky. I fried n the same pan after I seared the tuna. They were the perfect side dish to this ahi delight!