Black Sesame Ahi Tuna with Wasabi Citrus Aioli

Cat Cora coats sashimi-grade ahi tuna with black sesame seed in this restaurant-style appetizer.

Serves: Makes 32 (2 appetizer) servings.
Serving Size: 2 appetizers
10 mins Prep time 6 mins Cook time
10 mins Prep time
6 mins Cook time
  • Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper and salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna

  • Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool

  • For the Wasabi Citrus Aioli, mix mayonnaise, paprika, lemon and lime peels and juices and garlic in medium bowl with wire whisk until well blended. Cover

  • Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli

Cooking tip

Test Kitchen Tips:
•Ahi tuna is also known as yellowfin tuna. Since the tuna is served rare on the inside, be sure to choose high quality sashimi-grade tuna.

•Click here to see the original Wasabi Citrus Aioli recipe.

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

Nutrition information

(Amount per serving)

  • 114Calories: 114Cholesterol: 8mg
  • Sodium: 170mgProtein: 4g
  • Total Fat: 10gFiber: 0g
  • Carbohydrate: 2g