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Seared Sesame Crusted Tuna with Wasabi Mashed Potatoes

Makes 4 appetizer servings


  • 2 Ahi tuna steaks about 6-8 oz each
  • 5 medium yukon gold potatoes peeled and cubed
  • 2 ounce Philadelphia Cream Cheese softened
  • 2 tbsp butter
  • 2 tbsp wasabi paste plus extra for decorating the plates
  • 2 tbsp toasted sesame seeds
  • 3/4 cup Ponzu sauce or citrus flavored soy sauce
  • 1 tbsp sesame or canola oil


  • Bring a medium pot of water to a boil on the stove.
  • Add chopped potatoes and boil about 10-15 minutes until cooked through and tender.
  • Drain potatoes.
  • Heat a cast iron or heavy bottomed skillet over medium heat.
  • Pour 1/4 cup ponzu over tuna steaks and let set for about 5 minutes while the pan heats up.
  • Remove the tuna from the marinade and press sesame seeds onto both sides of the steaks.
  • Pour sesame oil in hot skillet and swirl to cover the bottom.
  • Lay tuna steaks in pan and sear for 30 seconds, then flip and sear another 30 seconds.
  • Remove from pan and let rest for a couple minutes.
  • Pour the potatoes into a mixing bowl and add butter and cream cheese.
  • Combine with a mixer (or masher) until incorporated and then add 1-2 tbsp of wasabi paste (or more depending on hot spicy you want it).
  • Spoon a rounded mound of potatoes on 2 plates.
  • Slice the rare tuna steaks into thin slices and lay over top of the potatoes.
  • Dot four wasabi circles on the side of the plate and serve with a side of 1/4 cup ponzu for dipping on each plate.