Tuna with wasabi butter

Tuna with wasabi butter


1 person made this

Seared tuna steaks served with a tasty wasabi, soy and chilli butter.

Pat Alburey

Serves: 4 

  • 1 teaspoon sesame seeds
  • ½ lemon
  • a few sprigs each of basil, chives, coriander and parsley
  • 125g unsalted butter
  • 1 tablespoon wasabi paste
  • 1 tablespoon soy sauce
  • 3 drops Tabasco sauce
  • 4 tuna steaks, about 185 g each
  • 1 tablespoon olive or vegetable oil

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Dry roast the sesame seeds in a small frying pan until lightly coloured then put into a bowl.
  2. Squeeze 1 teaspoon juice from the lemon and add to the seeds. Finely chop the herbs, reserving a few sprigs for a garnish, then stir the chopped herbs into the sesame seeds along with the butter, wasabi paste, soy sauce and Tabasco. Beat until smooth.
  3. Shape the butter into a sausage, wrap in foil and chill in the freezer.
  4. Heat a ridged griller plate or frying pan over moderately high heat. Brush both sides of the tuna steaks with the oil and fry for 3–4 minutes on each side.
  5. Cut the butter into rounds. Transfer the steaks to four plates, place a round of butter on each and garnish with the herb sprigs.


Radishes, pickled ginger, bean sprouts and watercress all make good garnishes for this dish. Steamed new potatoes are a good foil for the flavoured butter.


good source of vitamins A, B group and E, and selenium.

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