I love making seared tuna, because it’s an easy weeknight dish that doesn’t take long to prepare. This time I tried a wasabi cream sauce which is good , but we had to add more wasabi to get the flavor and heat we wanted. I also added in some wasabi powder to the mashed potatoes which gave them a good kick with the dish.

Pepper Crusted Tuna with Wasabi Cream Sauce

(Adapted from Celebration Generation)


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2 Tbsp black peppercorns

1 tsp white peppercorns (optional)

2 Tbsp sesame seeds

1/2 tsp salt

4 Sashimi grade tuna steaks

1 Tbsp + wasabi powder*

2 Tbsp water *

2 tsp rice vinegar

1/2 tsp soy sauce

1 cup heavy whipping cream

2 Tbsp olive oil

* If you don’t have wasabi powder, use ~ 2 Tbsp prepared wasabi, omitting the water.


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.


IMG_4744 IMG_4748


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.


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