- Cooking Time: 15
- Servings: 4
- Preparation Time: 15
- 4 3½-ounce sushi-grade tuna fillets, about 1 inch thick
- Kosher salt and fresh ground black pepper for seasoning
- 2 tablespoons black and white sesame seeds
- 2 tablespoons vegetable oil
- 4 tablespoons Wafu® Wasabi Edamame Japanese Dressing
- 1 tablespoon fresh minced ginger
- 1 cup blanched long green beans
- 1 cup bean sprouts
- 1 red pepper, cut into thin strips
- 1 cup frozen edamame, thawed
- ¼ cup chopped cilantro
- Season the tuna steaks with salt and pepper and coat with sesame seeds.
- Heat a cast-iron skillet. When hot, add 1 tablespoon of the vegetable oil. Add the tuna steaks and cook for just 1½ minutes on each side, so that it is still very rare in the middle. (It’s very important not to overcook the tuna as it will carry on cooking even after it comes out of the pan).
- Remove immediately from the heat and toss the steaks with WAFU® Wasabi Edamame Japanese Dressing. The acid in the dressing will also continue to cook the tuna.
- In the meantime, heat remaining vegetable oil in a wok over medium-high heat. Sauté minced ginger until fragrant, about 1 minute. Add blanched green beans, bean sprouts, red pepper strips and edamame and sauté 1 minute longer. Season with salt and pepper. Remove from heat.
- To serve, divide stir-fried vegetables amongst 4 plates. Thinly slice each tuna steak and arrange over the veggies. Garnish with chopped cilantro and some Wafu® Wasabi Edamame.
NotesSeared tuna with a Japanese twist.