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Sesame Seared Tuna and Wasabi Mashed Potatoes
5 from 24 votes

Sesame Seared Tuna and Wasabi Mashed Potatoes

Sesame Seared Tuna is served alongside wasabi-flavored mashed potatoes made creamy with coconut milk and seasoned with garlic, herbs, and spices. The potatoes are boiled and mashed with coconut milk, garlic, and herbs, then gently spiked with wasabi to taste. Tuna steak is seared with sesame seeds to develop a crunchy crust, creating a contrast of textures and flavors.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 2 servings
Calories: 429 kcal
Course: Main Course

Ingredients

  • 2 russet potato scrubbed and peeled
  • 1 tuna steak fresh from the seafood counter, large, sashimi-grade
  • 4-6 oz coconut milk or dairy/non-dairy equivalent, unsweetened
  • 1-2 cloves garlic smashed and minced
  • 1-2 tsp sesame seeds toasted
  • parsley to taste, dried or fresh
  • chive to taste, dried or fresh
  • coconut oil as needed
  • wasabi paste to taste, or powder
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cube and boil potatoes in a pot of water for 10-15 minutes or until the starchy little cubes mash easily with a fork. I like to season the water with black pepper and a pinch of salt, totally optional!
  2. Once fork-tender, reduce heat to low and strain the water from the pot.
  3. Next add coconut milk, garlic, salt, pepper, and parsley and mash with a wooden spoon... fork... whatever you feel like abusing your potatoes with. Maybe not your fists though? I'd hate for you to burn yourself!
  4. Now break out the wasabi. I started with a teeny pinch... then added a little more... and then even more wasabi! I suppose I was feeling ballsy!
  5. Taste as you go to reach the perfect level of intensity to suit your tastebuds. Same goes for the salt, pepper, garlic and parsley! You could also add cream cheese, butter, buttermilk, greek yogurt, or any other mix-ins to the mashed potatoes if you'd like, but just the coconut milk alone whipped mine into a tasty mountain of fluff.
  6. For the tuna, add a spoonful or two of coconut oil to a cast iron skillet and heat to high.
  7. Heat the oil for a minute or two, but not so long that the oil smokes.
  8. Using a pair of tongs, test the oil with a corner of the fish. If it starts to sear and bubble you're good to go!
  9. First sear the edges of the fish; about 30 seconds per side will do.
  10. Once the edges are done, sear the front/back of the fish for about 30 seconds each.
  11. The longer you sear the tuna, the less rare the inside will be, so adjust accordingly!
  12. Remove from skillet with tongs [safety first!] and dredge in sesame/chia seeds.
  13. Slice into 1/4 inch strips and serve atop your fluffy wasabi mashed potatoes.

Notes

  • This recipe’s nutrition facts are estimated and should be adapted based on exact ingredients.

Nutrition Information

Calories 429kcal (21%) Carbohydrates 42g (14%) Protein 26g (52%) Fat 18g (28%) Saturated Fat 13g (65%) Cholesterol 32mg (11%) Sodium 53mg (2%) Potassium 1252mg (27%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1856IU (37%) Vitamin C 14mg (16%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 42g 14%
Protein 26g 52%
Fat 18g 28%
Saturated Fat 13g 65%
Cholesterol 32mg 11%
Sodium 53mg 2%
Potassium 1252mg 27%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 1856IU 37%
Vitamin C 14mg 16%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.