Seared Tuna With Volcano Sauce Recipe
If you’re looking for an appetizer recipe for your next dinner party that will have your friends thinking you’re a gourmet chef, get ready to save this recipe! This seared ahi tuna is so easy to make, but the presentation makes it look like you spent at least double the time preparing it. Fair warning — this is raw fish, so if you aren’t a sushi or sashimi fan, it may not be for you. But for those of you who are like me and LOVE yellowtail tuna, you absolutely have to make this recipe!!!
Table of Contents
Here’s what you’ll need to create this delicious appetizer! The below ingredients are enough for 2 – 4 people, but feel free to double it if you’re having several people over for dinner.
- 2 ahi tuna steaks
- 1/4 cup teriyaki glaze (not sauce!)
- 6 tablespoons of mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon sweetened condensed milk
- 1/2 teaspoon sugar
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 1 bunch green onions sliced diagonally
- 3 tablespoons vegetable oil
- In a small bowl, mix mayonnaise, chili garlic sauce, sweetened condensed milk, and sugar. Whisk or stir with a fork until completely combined. Set aside.
- On a plate or in a shallow dish, combine black and white sesame seeds.
- Cover both sides of the tuna steaks with sesame seeds by laying them in the dish or plate. Set aside.
- Heat oil in a pan over high heat.
- Sear both sides of the tuna (1 – 2 minutes per side for rare, 2 – 3 minutes per side for medium rare).
- Slice seared tuna into bite-sized pieces and arrange on a tray or plate.
- Drizzle volcano sauce over sliced tuna.
- Drizzle teriyaki sauce over sliced tuna.
- Garnish with green onions and serve!
Tuna Steaks: The best place to get tuna steaks is at your local fresh seafood market! They will have the highest quality cuts of fish for this recipe.
Sweetened Condensed Milk: It is important to use sweetened condensed milk and not evaporated milk because of the sweetness that it adds to the sauce. Evaporated milk is not sweet and will therefore change the taste.
Searing: I personally think that this dish is best when you sear your tuna for just 1 – 2 minutes per side. The tuna is meant to be rare, similar to what you would have in a sushi roll.
Drizzling Sauces: For easy drizzling that looks professional, just use a small ziplock bag and cut a hole in the corner!
These swiss dot mixing bowls are so chic and very practical!
These Pyrex glass dishes are great for food storage, but they also work perfectly for dipping the tuna steaks in the sesame seeds! I also use these when I am making fried pickles, french toast, and pretty much anything else that requires dipping or dredging.
Y’all… THESE KNIVES!!! I love love love using them — they are the best and SO worth the investment!
Is it just me, or is collecting gorgeous serving ware for dinner parties, like, the best thing ever?! This one from Crate and Barrel is so dang cute!!
Want to see what else I’m cooking up in my kitchen? Check out some of these other recipes!