appetizer

Black Sesame Ahi Tuna with Wasabi Citrus Aioli

Cat Cora coats sashimi-grade ahi tuna with black sesame seed in this restaurant-style appetizer.
10m
PREP TIME
6m
COOK TIME
114
CALORIES
15
INGREDIENTS

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Ingredients 32 (2 appetizers) Servings

  • Black Sesame Ahi Tuna
  • 1 pound sashimi-grade ahi tuna loin
  • 1/2 cup sesame oil
  • 1 bottle McCormick Gourmet™ Organic Sesame Seed, Black
  • 2 teaspoons McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 2 teaspoons kosher salt
  • 1 English (seedless) cucumber, cut into 64 slices
  • 2 tablespoons olive oil
  • Wasabi Citrus Aioli
  • 1 cup mayonnaise
  • 1 1/2 tablespoons McCormick Gourmet™ Organic Smoked Paprika
  • 1 1/2 teaspoons wasabi powder
  • 1/2 teaspoon finely grated lemon peel
  • 1/2 teaspoon finely grated lime peel
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons fresh lime juice
  • 1 clove garlic, minced

INSTRUCTIONS

  • 1 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
  • 2 Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
  • 3 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
  • 4 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

TIPS AND TRICKS

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.

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(per Serving)

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