09.06.19

Seared Tuna Lettuce Cups with Wasabi Aioli

Here is a great pool-side summer dish that requires little cooking, it’s light and refreshing, and it’s freaking tasty! 

I must admit, Wasabi is one of the only foods I am not personally crazy about. Weird, I know– considering I pretty much eat everything this world has to offer + I love spicy food and Horseradish. However, when I was in Hawaii I had some Wasabi Aioli, which toned down the wasabi just enough for me to love it. 

I thought it would be fun to create an easy, poolside lettuce cup with an easy sesame seared tuna, crisp veggies, and a drizzle of wasabi aioli. It’s a simple combination that results in a fantastically flavorful summer meal. Enjoy!

Seared Tuna Lettuce Cups with Wasabi Aioli

Serves: 4
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Prep Time15 mins
Cook Time5 mins

Ingredients

For the Wasabi Aioli:

  • 1/4 cup homemade mayo
  • 1 tsp wasabi powder I use Eden brand
  • 1 tsp hot water
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1/4 tsp kosher salt

For the Tuna:

  • 2 6oz tuna steak filets
  • 1 tsp kosher salt
  • 1/2 tsp white sesame seeds
  • 1/2 tsp black sesame seeds
  • 2 tbsp avocado oil

For the Tacos:

  • 8 butter lettuce leaves
  • 1/2 avocado, sliced thin
  • 1/2 cup carrot, julienned
  • 1/2 cup cucumber, julienned
  • cilantro, for garnish

Instructions

For the Wasabi Aioli:

  • In a small bowl, mix the wasabi powder and hot water. Let sit for 5 minutes.
  • In a bowl, combine the mayo, wasabi , garlic, lime juice and salt. Stir to combine. Set aside until you're ready to assemble your tacos.

For the Tuna:

  • Season the tuna steaks on all sides with kosher salt, white sesame seeds, and black sesame seeds,
  • Heat a non stick skillet over high heat with avocado oil.
  • When the oil is hot but not yet smoking, place the tuna steaks into the pan. Cook the tuna steaks for about 1 minute per side , depending on the doneness you prefer. I cooked mine for 30 seconds per side and I like mine pretty rare.

For the Tacos:

  • Assemble your lettuce cups, top with a drizzle of wasabi aioli and garnish with cilantro. Serve and enjoy!

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