Yellowfin tuna gets its name from its long, bright yellow fins. The largest yellowfins can weigh more than 100 pounds and their high fat content makes them desirable. The rich, red flesh of the yellowfin cooks to a wonderful white "steak." Tuna is great for searing, broiling, baking and sauteing.
- Prep Time
- 6 servings ServingsServings
- 6 yellowfin tuna steaks, 2-inches thick, about 3 pounds
- 1/2 cup low-sodium soy sauce
- 4 tablespoons sesame oil
- 1/2 cup sesame seeds
- (Optional) Pickled ginger
- For sauce
- 1 cup wasabi sauce
- 1 cup mayonnaise
- 1/2 cup Dijon-style mustard
- Preheat oven to 400° F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- Place soy sauce in deep bowl.
- Rinse tuna and pat dry. Dip in soy sauce.
- Remove tuna and place in prepared pan.
- Brush or drizzle with sesame oil and sprinkle with sesame seeds.
- Bake, uncovered, at 350 degrees for 8 to 10 minutes for medium, or until desired doneness.
- Mix all sauce ingredients in a small bowl.
- Arrange tuna on individual plates and drizzle with about half the sauce. Serve remaining sauce on the side for dipping. Garnish with pickled ginger if desired.
Contributed by: Quick & Kosher, JAMIE GELLER