Pepper & Sesame Crusted Seared Ahi with Spicy Mayo or Wasabi Mayo & Salad with Matsuhisa Dressing

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.



If you read this blog regularly, you know I burned $5 recently on a little container of micro arugula.  It is that little shamrocky looking stuff in these pictures.  I just wanted to follow up on my confession that I bought something so silly by pointing out how much mileage I am getting out of it!  It is really a pretty (and SPICY) little thing & it dresses up food spectacularly.  And it really does add flavor so – that might not be the last time I splurge on it.  So there.

There is nothing easier than this recipe.  The hardest part is finding a quality piece of fish & then ponying up the cash for it.  I got two 3/4 pound slabs at Costco recently for about $20.  That felt steep but then I saw the same fish at Gelson’s for $27 a pound so I felt better.

I felt even better when I used this stuff.  You might have already seen my pretty Sushi Tower


which was a massive success both on the plate and in my mouth.  This seared option is also wonderful & far easier to pull off.  The two sauce options are really easy, too.  I am posting a little baby kale & arugula salad I made here, too, because it isn’t really a recipe that warrants its own post but the Matsuhisa dressing is so unbelievably delicious – I had to share it with you.  It would go well on any salad or seafood or chicken.  Crazy yummy!


Matsuhisa Dressing


3/4 cup finely diced sweet onion

2 TBS plus 2 tsp soy sauce

2 TBS plus 1 tsp rice vinegar

2 tsp water

1/2 tsp sugar

pinch of salt

1/4 tsp powdered mustard

pinch fresh ground pepper

4 tsp grapeseed oil

4 tsp sesame oil


Shake together.



OK – now onto the mayo concoctions.


5-13a-13 (11)

Wasabi Mayo

Blend 1/3 cup mayo with 2 tsp prepared wasabi.


Spicy Mayo


1/2 cup mayo of your choice

2 TBS sriracha

1 tsp sesame oil


Blend together.  If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.


As to the tuna, I used a mortar & pestle to grind up

1 TBS peppercorns

1 TBS white sesame seeds

1 TBS black sesame seeds

1 tsp ground pepper

It was hard to grind them.  Next time – I will just use a pepper mill for grinding the pepper & not bother grinding the sesame seeds.


Then – simply press your ahi into the mix.


Press the spice mix in with your hands.  Then, on a very hot grill, sear for about two minutes on each side.


Cut it up right away to disperse the heat & to keep it from cooking more.  Dress with your mayos & serve with Wasabi Mashed Cauliflower and/or the salad with Matsuhisa dressing!  What a fabulous, light & healthy meal!


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