Black Sesame Ahi Tuna with Wasabi Citrus Aioli

Cat Cora coats sashami-grade ahi tuna with black sesame seed in this restaurant-style appetizer.

Makes 32 (2 appetizer) servings.

Prep Time: 10 minutes
Refrigerate Time: 30 minutes
Cook Time: 6 minutes

Nutritional Information

For 1 serving
Calories: 114
Sodium: 170mg
Fat: 10g
Carbohydrates: 2g
Cholesterol: 8mg
Fiber: 0g
Protein: 4g

Black Sesame Ahi Tuna with Wasabi Citrus Aioli

Ingredients

1 pound sashimi-grade ahi tuna loin

1/2 cup sesame oil

1 bottle McCormick® Gourmet Collection Sesame Seed, Black

2 teaspoons McCormick® Gourmet Collection Black Pepper, Coarse Grind

2 teaspoons kosher salt

1 English (seedless) cucumber, cut into 64 slices

2 tablespoons olive oil

Wasabi Citrus Aioli

Directions

1. Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper and salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna.

2. Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool.

3. Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli.

Tips

Test Kitchen Tip: Ahi tuna is also known as yellowfin tuna. Since the tuna is served rare on the inside, be sure to choose high quality sashimi-grade tuna.

This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.

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