Pepper Seared Tuna and Salmon with Wasabi Mayo Dip
3 tablespoons pepper blend, freshly ground
250 g sushi-grade yellow fin tuna, cut into 2 x 125 g rectangular pieces
250 g sushi-grade salmon, cut into 2 x 125 g rectangular pieces
1 tablespoon safflower oil
Wafu® Wasabi Mayonaizu® Japanese mayo
Place pepper blend in a shallow dish.
Press tuna and salmon pieces into ground pepper mix, turning to coat each side.
Heat oil in a medium sauté pan over medium high heat. Add tuna and salmon, and cook each side for about 20-25 seconds per side. Remove tuna and salmon and place on a plate.
Cut each piece in half at an angle.
Place tuna and salmon on plates, slant side up.
Serve with wasabi mayo for dipping.
Pairs Well With
Delicious flavour and a buttery texture make this seared tuna and salmon combo a crowd pleaser.