Chef Series: Sesame Seared Tuna Steaks with Wasabi Butter

I’m excited to share a retired Dream Dinners recipe that your family will love!

This flavorful meal is perfect for grill season, combining tender tuna steaks with a Tuna Steaks marinated in a sweet chili, soy, wine sauce infused with garlic, onion, and ginger. Quickly sear them, crust with sesame seeds, and top with as much homemade wasabi butter as you dare! 

– Chef Laura

Yield: 6 servings

Seared Sesame Crusted Tuna with Wasabi Butter

Dream Dinners Seared Sesame Crusted Tuna with Wasabi Butter

Cook Time 10 minutes
Total Time 10 minutes


  • 6 tuna steaks
  • 8 Tbsp unsalted butter (1 stick)
  • 1 tsp wasabi powder
  • 1/4 cup sugar
  • 1/3 cup diced green onion
  • 2 Tbsp chopped garlic
  • 2 Tbsp ginger puree
  • 2/3 cup rice vinegar
  • 1/3 cup white cooking wine
  • 4 Tbsp lite soy sauce
  • 2 Tbsp sweet chili sauce
  • 2 Tbsp sesame oil


  1. Add butter and wasabi powder to a food processer and whip to create wasabi butter (be very careful not to expose yourself to the wasabi during this process). Set aside in the refrigerator.
  2. Next, combine all remaining ingredients in a large mixing bowl to create a marinade. Place the tuna steaks in a pan or large zip-top bag, add marinade, cover (if in a pan), and place in the refrigerator for 2-24 hours.
  3. Preheat grill or sauté pan to med-high. Spray a large nonstick sauté pan or grill with nonstick cooking spray.
  4. Remove tuna steaks from the pan/bag and discard the marinade.
  5. Place tuna on the hot grill or in a hot pan and cook 2 minutes per side for rare tuna or 3 minutes per side for medium-rare tuna. (Ideally, rare or medium-rare tuna is
    best. Overcooked tuna can be dry and chewy.)
  6. After flipping tuna, sprinkle with sesame seeds.
  7. Serve tuna steaks with a pat of wasabi butter.


*Due to the different product brands you may find at your local grocery store and their varied nutritionals, we are unable to provide nutritional information for this recipe.

One Comment

  1. Shelli Rodican says:

    I would try this!

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