Seared Sesame Crusted Tuna with Wasabi Mashed Potatoes
Makes 4 appetizer servings
Ingredients
- 2 Ahi tuna steaks about 6-8 oz each
- 5 medium yukon gold potatoes peeled and cubed
- 2 ounce Philadelphia Cream Cheese softened
- 2 tbsp butter
- 2 tbsp wasabi paste plus extra for decorating the plates
- 2 tbsp toasted sesame seeds
- 3/4 cup Ponzu sauce or citrus flavored soy sauce
- 1 tbsp sesame or canola oil
Instructions
- Bring a medium pot of water to a boil on the stove.
- Add chopped potatoes and boil about 10-15 minutes until cooked through and tender.
- Drain potatoes.
- Heat a cast iron or heavy bottomed skillet over medium heat.
- Pour 1/4 cup ponzu over tuna steaks and let set for about 5 minutes while the pan heats up.
- Remove the tuna from the marinade and press sesame seeds onto both sides of the steaks.
- Pour sesame oil in hot skillet and swirl to cover the bottom.
- Lay tuna steaks in pan and sear for 30 seconds, then flip and sear another 30 seconds.
- Remove from pan and let rest for a couple minutes.
- Pour the potatoes into a mixing bowl and add butter and cream cheese.
- Combine with a mixer (or masher) until incorporated and then add 1-2 tbsp of wasabi paste (or more depending on hot spicy you want it).
- Spoon a rounded mound of potatoes on 2 plates.
- Slice the rare tuna steaks into thin slices and lay over top of the potatoes.
- Dot four wasabi circles on the side of the plate and serve with a side of 1/4 cup ponzu for dipping on each plate.