4/28/18 O&A NYC SUNDAY BRUNCH/FOOD: Pepper Crusted Tuna with Wasabi Cream Sauce

This is such a simple recipe, but such an elegant taste and presentation. This is guaranteed to get a rise out of your bunch guest(s).

Pepper Crusted Tuna with Wasabi Cream Sauce

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

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.

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.


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

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