Hawaiian-Style Peppered Ahi Tuna with Dijon-Wasabi Mayonnaise

1 month ago

Get a taste of the aloha state with this traditional Hawaiian dish


Peppered Ahi Tuna with Dijon-Wasabi Mayonnaise 

Adapted from the cookbook Dad’s Table Talk

Makes 5-6 servings

4 Tbsps Freshly cracked black peppercorns

1 tsp Spanish paprika

1 tsp Chili powder

1 tsp Salt

1 (about ¾-1 kilo) block Sushi-grade fresh ahi tuna, cut into logs

1-2 Tbsps Canola oil

  1. On a plate, combine pepper, paprika, chili powder, and salt then mix well.
  2. Wash ahi tuna and pat dry with paper towels. Coat ahi tuna logs on all sides with the pepper mixture.
  3. Heat oil in a non-stick skillet over medium heat until almost smoking. Sear ahi tuna on all sides, about 20-30 seconds, per side. Transfer cooked ahi tuna to a plate and allow fish to rest before slicing. Using a sharp knife, slice ahi tuna on a clean chopping board. The center should still be raw.
  4. Serve with Dijon Wasabi Mayonnaise.


1 clove Garlic, minced

1 tsp Minced fresh ginger

1 Tbsp Japanese soy sauce

1 Tbsp Dijon mustard

1 Tbsp Brown sugar

1 Tbsp Wasabi paste

½ tsp Sesame oil

¼ cup Mayonnaise

  1. Combine all of the ingredients in a bowl. Serve with the sliced ahi tuna.
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