Pan-Seared Paleo Sesame Crusted Ahi Tuna (Wasabi Aioli)

Ingredients

For the Sesame Crusted Ahi Tuna:

• 4 sushi-grade wild yellowfin ahi tuna steaks (approx. 6 oz each, 1-inch thick)
• 0.25 cup white sesame seeds
• 0.25 cup black sesame seeds
• 2 tbsp organic coconut aminos (for brushing)
• 1 tsp toasted sesame oil
• 1 tsp coarse Celtic sea salt and 0.5 tsp freshly ground black pepper
• 2 tbsp unrefined avocado oil (for high-heat searing)

For the Creamy Wasabi Lime Aioli:

• 0.5 cup avocado oil mayonnaise (such as Primal Kitchen)
• 1.5 tsp organic wasabi paste or powder (ensure 100% pure without cornstarch)
• 1 tbsp fresh organic lime juice
• 1 clove garlic, finely grated
• 0.25 tsp coarse sea salt

For the Ginger Coconut Aminos Dipping Sauce & Garnish:

• 0.33 cup organic coconut aminos
• 1 tbsp fresh ginger root, finely grated
• 1 tbsp fresh lime juice
• 2 scallions (green onions), thinly sliced on a bias
• Pickled ginger slices & lime wedges (for serving)

Step-by-Step Instructions

1. Whisk Wasabi Aioli & Ginger Sauce: In a small bowl, whisk avocado oil mayo, wasabi paste, lime juice, grated garlic, and salt until smooth. In a second small bowl, whisk coconut aminos, grated ginger, and 1 tbsp lime juice. Set both aside.
2. Pat Tuna Dry (Chef Technique): Thoroughly pat the ahi tuna steaks dry on all four sides with paper towels. Light moisture removal ensures the sesame seed crust adheres firmly and crisps rather than steams.
3. Season & Brush: Brush each tuna steak lightly with coconut aminos and toasted sesame oil, then season with coarse Celtic sea salt and cracked black pepper.
4. Coat in Sesame Seeds: Spread the black and white sesame seeds on a wide flat plate. Firmly press all sides and edges of each tuna steak into the seeds until fully coated in an even, crunchy mosaic crust.
5. Flash Cast-Iron Sear (60-Second Precision): Heat 2 tbsp avocado oil in a heavy 12-inch cast-iron skillet over HIGH heat until smoking hot. Gently lay tuna steaks in the pan. Sear undisturbed for exactly 60 to 75 seconds until the sesame seeds are golden-brown and a 1/8-inch pale cooked rim appears. Flip and sear for 60 seconds on the second side. (Sear the thin edges for 10 seconds each using tongs).
6. Rest & Slice (Razor-Sharp Cut): Immediately transfer seared tuna steaks to a cutting board. Let rest for 3 minutes. Using a very sharp chef's knife, slice tuna against the grain into 0.25-inch thick sashimi slices.
7. Plate & Serve: Fan the sliced ruby-red tuna across chilled serving plates. Drizzle lightly with wasabi lime aioli and garnish with sliced green scallions, pickled ginger, and lime wedges. Serve with the ginger coconut aminos dipping sauce!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Wild yellowfin tuna provides an exceptional source of complete protein, selenium, and anti-inflammatory EPA/DHA omega-3 fatty acids that preserve cardiovascular endothelial tone. Black and white sesame seeds supply bioavailable lignans (sesamin and sesamolin) and calcium that support bone mineral matrix density.

Frequently Asked Questions