Soy Marinated Ahi Tuna With Wasabi Aioli

Article by Lindsey Bishop Clark

Soy Marinated Ahi Tuna With Wasabi Aioli was originally published in Dish Beautiful

If I got paid for every time I’ve made this recipe I’d basically be Bill Gates. I could eat this whole tuna steak as a meal by myself but more often I serve it as an appetizer or a smaller portion starter.

It’s hard seared and can certainly be served right out of the pan, warm but I prefer it chilled. It’s all up to you though.


For the Tuna

  • 1/2 pound Ahi Tuna
  • 1/2 C low sodium soy sauce
  • 1/4 C rice wine vinegar
  • 2 garlic clove, minced
  • 1/2 inch ginger, peeled and grated
  • 2 t sugar
  • 1 T peanut oil for searing
  • Black sesame and scallions for finishing

For the Aioli

  • 1/4 C mayonnaise
  • 1-2 inches wasabi paste from a tube
  • 1 T rice wine vinegar


In a plastic bag, large enough to hold the tuna, add the soy, vinegar, garlic, ginger and sugar. Add the tuna to the bag and massage the marinade into the tune for a minute. Add your tuna filet in marinade to the freezer for 20-30 minutes.

Meanwhile, prepare the aioli. In a dish, combine all ingredients and set aside.

Once the tuna has become firm but not frozen, add the peanut oil to a pan over medium-high heat. Remove tuna from the marinade and pat dry with paper towels. Once your pan is very hot add the tuna and sear on all sides for 30-45 seconds for rare (my preference) or 1 minute for medium-rare. Remove from pan, place on a plate and cover with plastic wrap. Return to freezer for 10 more minutes for chilled tuna.

Remove from the freezer and on a cutting board, slice on a diagonal, then plate. Drizzle with wasabi aioli and top with a sprinkling of black sesame seeds and sliced scallions.

OPTIONAL: Drizzle with chili oil.

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Follow Lindsey Bishop Clark @dishbeautiful

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