Pan-Seared Ahi Tuna with Wasabi Aioli and Seaweed Salad
This is a simple preparation featuring Japanese seaweed salad. You can purchase seaweed salad at most sushi locations.
INGREDIENTS | SERVES 1
Carb Level: Low
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon wasabi paste
- 1 (6-ounce) sushi-grade ahi tuna steak, 1 inch thick
- Pinch seasoned salt
- Pinch cayenne pepper
- 4 ounces seaweed salad
Combine the mayonnaise, lemon juice, and wasabi paste until evenly blended. Set aside until ready to serve.
Heat a heavy-bottomed nonstick skillet over high heat. Pat the tuna dry with paper towels. Season with salt and cayenne pepper on both sides.
Quickly sear the tuna, just about 45 seconds on each side. Tuna should be very rare in the center.
To serve, place the seaweed salad on a plate. Place the tuna on top and finish with a dollop of the wasabi aioli.