| Level: | Easy |
| Total: | 13 min |
| Prep: | 10 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup dark soy sauce
- 1/2 cup honey
- 1/4 cup dry wasabi powder
- 2 pounds tuna loin, cut into 2 pieces
- 1/2 cup sesame seeds
- 2 tablespoons peanut oil
Instructions
- In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
- On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
- Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 565 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 62 g |
| Cholesterol | 88 mg |
| Sodium | 1858 mg |
Reviews
I made it. We use this recipe when camping. Not sure about the rest of you but doing gourmet style cooking while camping is the greatest.
We’ve been making this recipe for years. It’s literally one of our favorites and so simple. Great for easily impressing company!
This recipe also works excellently for tofu.
The best tuna I have ever had. It is like a 5 star meal at home!
It was super simple and very tasty. The sauce is great. We’ll make this again for sure.
Can’t get enough of this! My wife always says “YES!!!” when I suggest it for dinner. You would have to pay a lot more if you ordered this out. Just like the other reviews say – Very simple to make. Get the best tuna you can and make sure there is no brown on it which suggests that it’s been sitting there for a while.
We can tuna every summer and this recipe has become a staple of our canning parties. Always tasty and yet so simple.
Amazing! and extremely simple… My guests thought I ordered it from one of Waikiki’s great restaurants… And left over Ahi (aka tuna is better the next day.
Note: I used Sashimi grade Ahi, so it would have been amazing without ever touching heat.
Note: I used Sashimi grade Ahi, so it would have been amazing without ever touching heat.
I also added a little low sodium shoyu (soy sauce and some ginger powder to the sauce and let it sit over night.
This recipe is easy, and delicious. I have made it several times, and am always asked for the recipe. Some of my friends have even become regular sushi fans because of this recipe! They never thought they would like rare tuna, which is one step away from sushi!
fantastic. VERY easy.