Tuna Tataki de wasabi

I know… I know… It’s wasabi and it’s too strong you would say… But the truth is: nah! Just need to balance the wasabi vinaigrette with some vinegar and honey and you’ll be surprised by the result. Sure, it’s gonna be a bit spicy, especially if you add the wasabi crunch on the sides of your tuna, but it’s not too strong, believe me.

I use to dislike wasabi, strangely I’ve changed. I remember the recipe that made me switch from dislike to loving it. It was not even an asian dish, like sushis, but a recipe from an Australian chef, that made a “sweet mashed potato” with wasabi! Sometimes, it just takes a different take on a disliked product to start loving it… Tuna Tataki de wasabiAlthough… sometimes it never comes. Or an other example; goat cheese. Most people dislike goat cheese at first, but then they try it in a bruschetta and then add some more on a salad and then before you know it: it’s everywhere!

Talking tataki is another subject… not everyone is a fan of… uncooked fish. Well sometimes… it just takes that “one” great sushi to change your mind. No pressure, this recipe can become a well done Tuna instead, no worries here. The usual tataki, is a Japanese meal, consisting of searing the fish. Meaning super high heat, preferably an unsticky pan, no fat, for 30 seconds on each side. My piece of fish was cut into a “steak” piece, which isn’t the real deal, it usually needs to be cut into a perfect square bar, but good luck finding that…

So let’s get that fish ready.

Tuna tataki with crunchy wasabi

Makes 2 portions

  • 2 tuna steaks (150g each)
  • 2 tbsp of the below dressing
Bean and Quinoa salad
  • 340g white beans
  • 100g red quinoa
  • 1 totally peeled carrot
  • 1 shallot, finely sliced
DressingTuna Tataki de wasabi
  • 1 tsp wasabi paste
  • 2 tsp honey
  • 1 tsp soy sauce
  • 2 tbsp rice vinager
  • 1 tsp sesame oil
  • 1 lime
Topping of the tuna
  • cruched wasabi coated peanuts
  • black sesame seeds
  • tamari, or soy sauce
  1. Cook the quinoa as indicated
  2. Mix all the dressing ingredients, add 2 tbsp to the tuna, marinate for 10-15 minutes
  3. Add the rest of the dressing, carrot, shallot and quinoa to the white beans, mix
  4. Pat dry the tuna
  5. Bring a non sticky pan to high heat
  6. Sear the tuna on both sides, about 30 seconds each, if well done leave about 3 minutes each side. *optional add a little tamari or soy sauce on top at the end of coccion.
  7. In a plate mix the cruched wasabi peanuts and black sesame seed
  8. Add to the side of the tuna steak
  9. Serve on the bean / quinoa salad

Bring the tamari or soy sauce bottle on the table to pour on the fish, for salt lovers. Enjoy!




  1. omg yum! what an awesome recipe to start the Friday with! I love wasabi! more more!

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.