| Level: | Easy |
| Total: | 1 hr 13 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| 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 have made this a few times and it is an off the hook crowd pleaser. Two keys are make sure the fish is fresh and make sure the chimney is hot. Epic flavor and the presentation is a complete win. Again Mr brown knocks it out of the park.
Let me say this first; I love Alton Brown. I’m a heterosexual man, but I would still marry him if he promised to fix me his sweet, sweet lamb chops every night for dinner. So, it pains me to say this but I’m going to dig deep and find my strength. Here it goes. This recipe was absolutely horrid. The sauce tasted like someone charbroiled dirty gym socks, ground them into a fine powder, then reconstituted them into a “marinade”. I’m glad I taste tested this first because I was able to salvage my $40 hunk of tuna by rinsing it off and finding a recipe on another website. I definitely will not be making this again.
We have used this recipe many, many times and always receive rave reviews. We smile a lot but always give credit where credit is due (AB. We add a lot of pickled ginger and use low sodium soy too with no adverse effects. This is a great recipe and is the best way to sear it correctly. Thanks Alton!
I added ginger and garlic to the marinate and tasted great. Alton
A very good recipe. Only modifications are to add 1 glove of minced garlic and about 1-2 tbsp of ground fresh ginger with a squeeze of lime juice. I agree with earlier posts that you need to make wasabi into paste prior to mixing with other ingredients.
Really liked this, simple and nice, couldn’t find wasabi powder but used a wasabi paste and it was still nice and spicy. Think I’ll have to try this again with some other modifications. AB hits a homerun again!
Not sure why this came out bitter for other people, I followed the recipe and it turned out really good and was a please do it again hit.
This is a recipe that EVERYONE must try. I made this on two different occassions and guests that hate tuna, couldn’t get enough. The last time I did this recipe, we ate over 4 lbs of tuna!!!! The tips in the reviews are spot on. Make the wasabe into a paste first then add to the maranade otherwise the maranade comes out bitter. People cannot believe the flavors for such a simple dish. This is now one of my favorite dishes to eat.
I made the recipeon a table grill. I had the seseame seeds all over me. The taste was worth every thing. My son thought the inside was to pink, but when he tried it he loved it. My dad never had tuns steakes before, and he loved it. We also grilled aspharagas on the grill. The whole meal rocked except for the seeds I had to peel off of me.
We had this tonight, did it in a cast iron skillet. The dipping sauce is amazing. Even if you can only marinate it an hour. The better the tuna, of course the better it is.