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We recently took a trip to Turks & Caicos. The land of conch, clear waters and pure relaxation! Highly recommend taking your next beach vacay on the island, specifically on Grace Bay Beach if you’re on the hunt for a great place to recharge your batteries.
Now with that being said, I typically come back home from a trip with my head spinning full of ideas for new recipes. Trying the local fare, seeing different cultures prepare food and use spices in ways that you wouldn’t typically think of really gets my creative juices flowing. This recent trip to Turks was no exception.
On our last day on the beach I ordered some of their seared tuna sliders for lunch and they were perfection. So good in fact, I came back and immediately went into research mode trying to figure out how I could recreate these little heavenly sandwiches.
So this recipe for Sesame Crusted Seared Tuna Sliders is so simple that you can make it any night of the week for a healthy dinner or wow your friends at your next dinner party by whipping up these sliders as an appetizer!
Tell me about the tuna…
- You must use sushi grade tuna in order to sear and leave the inside rare. I get my fish from Central Market here in Dallas and it comes in frozen blocks like this.
- Thaw out your tuna 24 hours ahead of time if it is frozen, then set out for 30 minutes before searing so it isn’t ice cold in the center.
- If you need to thaw it in a pinch, I asked the Central Market fishmonger how I could thaw it quicker and he said to just run it under cool water. So I tried it this way and it probably took about 30 minutes to thaw in a cool water bath.
How to Make the Best Wasabi Mayo
I’ll let you in on a little secret…. the key is in the whisking process.
When I set out to create the most flavorful marinade + condiment for this dish, I knew immediately that it had to include ponzu sauce instead of just soy sauce.
Think of the two sauces this way, soy sauce is flavorful in it’s own right, but it’s the base model of asian sauces. Soy sauce is salty, dark in color and though i’m certain there are very wonderful versions made in Japanese culture, it is just the base model of sauces in my opinion.
Now, when you talk of ponzu sauce, it looks just like soy sauce, but there’s much more depth. It’s the luxury model of soy sauces. Though traditionally speaking, ponzu did not have any soy in it at all, most versions you’ll find on shelves at your supermarket will be ponzu with soy sauce. Ponzu has much more of a complex flavor profile than soy sauce and it really makes a difference in recipes, so I encourage you to pick some up for this recipe! Ponzu has citrus flavor added at the end of it’s cooking process, which really balances out the salty flavor.
Ok, enough nerding out about sauces, I just love researching details like this to understand why they make such a big difference in recipes!
So, like I said earlier, the key to this mayo is in the whisking process (and of course the ponzu sauce too).
The first batch I made of this wasabi mayo I just put everything in the bowl all at once and whisked together. It turned out fine, but I realized there was no way I could whisk all the little chunks of wasabi paste out once it was within the mayo.
The second batch of mayo I made, I added the wasabi paste and ponzu sauce to the bowl first and then whisked together until there were no chunks of wasabi. You can see in the image above, it’s a chunk-free brown sauce. Then you whisk in the mayo and it’s a truly creamy, flavorful mayo with a kick from the wasabi paste.
How to Prepare the Tuna
My words of wisdom for you on this part is that they don’t have to be perfect.
I like to set everything up in a little assembly line to make for coating the pieces of tuna super easy. So you’ll separate out about half your wasabi mayo into a separate bowl, then keep the reserve bowl to use as a condiment on the sliders later.
Next, in a plate or wide rimmed bowl, add in the black sesame seeds. (Yes, ideally the seeds need to be the black versions. I think you would get a much different flavor with the white ones if you use those, but hey, I love a good recipe experiment so give it a try if you’re feelin’ it…)
Lastly, set out a clean plate to place the sesame crusted tuna on and then you’re ready to go! You’ll lightly brush on the mayo to every side of the tuna and then dunk each side into the sesame seeds using tongs. Set the piece of fish aside and repeat.
Why are these sliders so healthy?
Aside from this recipe being super easy and DELICIOUS, as you will soon find out, this recipe is a healthy take on sliders. Did you know that tuna has virtually no fat? Yup, it’s a super lean cut of fish that’s great if you’re trying to watch what you eat for…dare I say it? A new year’s resolution?
Now, if you are in fact really watching it and don’t want to include the bun for the slider, you can just as easily top a delicious salad with the seared tuna or wrap it in some lettuce for a grain-free / low-carb version of these sliders.
How to assemble the sliders:
Once you have your tuna perfectly seared, your lettuce washed, red onion sliced and slaw all mixed up, I suggest toasting the mini buns. Then slather one side with some of your left over wasabi-ponzu mayo and then lay the seared tuna filet, some slaw and your lettuce and onion and you’re done! Time to dig in.
Oh yes, in case I forget to mention this below, make it easy on yourself and buy one of the many Asian slaw bag mixes. Just pick your favorite version and it will be perfect as a side dish and as a little crunchy topping added to the sliders.
First step is to prepare the mayo. In a mixing bowl, combine the wasabi paste and ponzu sauce first. Whisk together until there are no chunks of wasabi left visible. Then, add in the mayo and whisk together until everything is smooth and creamy. Finally, divid the mayo in half and set one part aside to use as marinade for the fish and put the other half in the fridge to use later as a condiment on the sliders!
Next, you'll need to prep the fish and heat up your skillet. Cut your thawed block of sushi grade tuna using a clean surface, clean knife and even cleaner hands! The block of 16oz usually yields me 4 nice size mini filets that are about an inch thick. Set those filets on a clean plate and then set up your sesame crusting assembly line.
On a plate or in a wide rimmed bowl, add in the black sesame seeds. Make sure you have your clean tongs ready! Then grab your wasabi mayo get ready to coat your fish.
*PRO TIP: set out a clean plate to place the sesame crusted tuna on once it is coated with the sesame seeds!
Lightly brush each piece of tuna with the wasabi mayo and using the tongs, dunk each side into the sesame until it's completely coated. Set the piece of fish aside and repeat.
Heat your skillet over medium heat, after a few minutes, flick a drop of water on to the pan. If it sizzles, then the pan is hot enough to add your oil. Then turn the heat up between medium-high and add your oil. Give it about a minute and then you're ready to sear the tuna filets!
When your pan and oil are nice and hot, set a timer for 2 minutes to help you keep track of the searing. Then, place each piece of fish down on the pan and start your timer. Let each side sear for 30 seconds. Once that's done, remove the fish from the skillet and set aside. It's time to assemble the sliders!
NOTE: the tuna will be very rare inside. That's how it's supposed to be for this recipe.
Set up your slider making station and have at it! I prefer to toast the buns first and then add all the toppings.
I use the pre-mixed bags of Asian slaw. Make it easy on yourself and do the same! Or, you can make your own.
Don't forget to bring out your saved portion of the wasabi mayo! An extra drizzle on top will really kick the sandwich up a notch!
xoxo Ashley
Ingredients
Directions
First step is to prepare the mayo. In a mixing bowl, combine the wasabi paste and ponzu sauce first. Whisk together until there are no chunks of wasabi left visible. Then, add in the mayo and whisk together until everything is smooth and creamy. Finally, divid the mayo in half and set one part aside to use as marinade for the fish and put the other half in the fridge to use later as a condiment on the sliders!
Next, you'll need to prep the fish and heat up your skillet. Cut your thawed block of sushi grade tuna using a clean surface, clean knife and even cleaner hands! The block of 16oz usually yields me 4 nice size mini filets that are about an inch thick. Set those filets on a clean plate and then set up your sesame crusting assembly line.
On a plate or in a wide rimmed bowl, add in the black sesame seeds. Make sure you have your clean tongs ready! Then grab your wasabi mayo get ready to coat your fish.
*PRO TIP: set out a clean plate to place the sesame crusted tuna on once it is coated with the sesame seeds!
Lightly brush each piece of tuna with the wasabi mayo and using the tongs, dunk each side into the sesame until it's completely coated. Set the piece of fish aside and repeat.
Heat your skillet over medium heat, after a few minutes, flick a drop of water on to the pan. If it sizzles, then the pan is hot enough to add your oil. Then turn the heat up between medium-high and add your oil. Give it about a minute and then you're ready to sear the tuna filets!
When your pan and oil are nice and hot, set a timer for 2 minutes to help you keep track of the searing. Then, place each piece of fish down on the pan and start your timer. Let each side sear for 30 seconds. Once that's done, remove the fish from the skillet and set aside. It's time to assemble the sliders!
NOTE: the tuna will be very rare inside. That's how it's supposed to be for this recipe.
Set up your slider making station and have at it! I prefer to toast the buns first and then add all the toppings.
I use the pre-mixed bags of Asian slaw. Make it easy on yourself and do the same! Or, you can make your own.
Don't forget to bring out your saved portion of the wasabi mayo! An extra drizzle on top will really kick the sandwich up a notch!
