Shitake crust seared ahi tuna

Shitake crust seared ahi tuna
Cook / Prep Time: 25 min

Known for its buttery texture, mild flavor and rich color, ahi tuna can be seared to surround its raw center with a tasty crust. Make seared ahi to serve over a simple salad, as an appetizer or a satisfying substitution for a traditional steak. -Jen

1 cup dried shiitake mushroom
4 (6 ounce)  ahi tuna steaks, 1 inch thick
salt & freshly ground black pepper
2 tablespoons grapeseed oil or canola oil
2 tablespoon mayonnaise
1 tablespoon wasabi

  • Grind dried shiitake mushroom with spice grinder or blender until powdery.  Transfer shiitake powder to a shallow plate.
  • Season the tuna with salt and pepper and dredge in the shiitake powder, coating the tuna evenly.
  • In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the crust start to turn golden underneath (around 1 minute).
  • Carefully turn the tuna over and cook for about another minute.
  • Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
  • Combine mayonnaise and wasabi.
  • Serve tuna  with wasabi mayonnaise.

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