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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