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!