Thirty seconds per side in a scorching pan leaves the tuna ruby inside, ready for a sauce built on the Wasabi Mustard from Domaine des Terres Rouges, where a flash of clean heat gives way to the seed’s quiet sweetness.
Serves 4 · 20 min
- Whisk 2 tbsp of the wasabi mustard with 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp toasted sesame oil.
- Roll 1 lb (450 g) sushi-grade tuna loin in sesame seeds.
- Sear it in a very hot oiled skillet for 30 seconds per side, leaving the center rare, then let it cool for 5 minutes.
- Slice thinly and serve drizzled with the sauce and scattered with sliced scallions.
The star of this recipe: Wasabi Mustard, by Domaine des Terres Rouges.
