Ingredients
2 tablespoon Black Peppercorns
1 teaspoon White Peppercorns Optional
2 tablespoon Sesame Seeds
½ teaspoon Salt
4 Sashimi Grade Tuna Steaks
1+ tablespoon Wasabi Powder*
2 tablespoon Water*
2 teaspoon Rice Vinegar
½ teaspoon Soy Sauce
1 Cup Heavy Cream
2 tablespoon Olive Oil
Instructions
In a spice grinder or with a mortar & pestle, grind peppercorns, sesame seeds, and salt together until it becomes a relatively fine powder. Spread mixture on a plate.
One at a time, press tuna steaks into the spice mixture, coating both sides. Use hands to press additional spice mixture into any areas missed, Set tuna steaks aside.
In a saucepan (NOT over heat!), whisk together wasabi powder and water until smooth, allow to sit for 5 minutes.
When 5 minutes have passed, whisk in rice vinegar, soy sauce, and heavy cream. Turn burner heat on to medium, heat sauce just to a simmer. Allow to simmer gently for 5 minutes, as you prepare the tuna steaks.
Heat olive oil in a nonstick fry pan or skillet. Gently transfer tuna steaks to the pan, leaving at least 1″ space between each.
Cook for a minute and a half on the first side, then flip and cook a minute and a half on the second side. This will give you a nice rare tuna steak – cook for longer if you prefer it to be more cooked.
Slice tuna steaks, fan them out, and serve with wasabi cream sauce.
Notes
If you don’t have wasabi powder, use ~ 1 tablespoon prepared wasabi, omitting the water. Skip right to whisking in the other ingredients.
If you are sensitive to wasabi – or you have a very strong brand of wasabi – you can start with less and adjust up, if needed.
