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    Grilled Wasabi and Sesame Encrusted Tuna Steaks (Gluten-Free)

    Jefferson Adams

    Summertime is around the corner, and that means it's time to fire up the grill and start cooking outside.

    Recently, I was visiting a good old friend. For dinner one night, he grilled us a couple of tuna steaks encrusted with wasabi and toasted black and white sesame seeds. It was easily one of the most delicious things I've had in a long time.

    The finished grilled wasabi and sesame encrusted tuna steaks. Photo: CC--cheesy42This recipe is fast, easy and as delicious as it is exotic. Stun and please your guests in a single gesture with this quick and easy recipe.

    • 2 sashimi grade tuna steaks, about 8 ounces each
    • 2 teaspoons kosher salt or gluten-free soy sauce (tamari)
    • 2 teaspoons wasabi paste (I use S&B in a tube)
    • ⅓ cup black sesame seeds, toasted
    • ⅓ cup white sesame seeds, toasted

    Directions:
    Coat tuna lightly with salt OR gluten-free soy sauce (tamari). Let rest for 30 minutes.

    Rub wasabi over entire tuna steak. Use more wasabi as needed, or desired.

    Lightly toast sesame seeds in a pan.

    Pour toasted sesame seeds onto a paper plate or into a bowl.

    Roll tuna steaks in sesame seeds until completely coated.

    Heat grill to 500 degrees F. Place on grill just long enough to sear, then flip and briefly sear second side. Remove from grill.

    Tuna steaks should be rare! If anyone asks for theirs to be well-done, threaten to send them to bed without supper!

    Serve with corn on the cob, and grilled asparagus (See below)

    Note: If you don't have a grill, then coat a frying pan with sesame oil and get it very hot. Sear each side of the tuna briefly, so it is still rare and red in the center.

    Grilled Asparagus

    Ingredients:

    • 1 dozen asparagus spears, washed
    • ¼ cup olive oil
    • 1 clove fresh garlic, minced
    • ½ teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 wedge fresh lemon

    Directions:
    Place asparagus and other ingredients in a plastic bag. Close tightly and shake until asparagus is well-coated. Grill briefly and remove when done. Serve along side the tuna steaks.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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