Crispy Tuna Snaps – a delicious recipe with olive oil, sesame oil, wasabi paste, poppy seeds, sesame seeds, soya sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour poppy seeds and sesame seeds on a small plate.
2
Rub 1/2 of the wasabi all over the tuna and caress into the meat so it is evenly coated. Roll the tuna in the seeds untill the tuna is fully covered. Let stand for about ten minutes.
3
Combine olive oil and sesame oil in your favorite saute pan and warm to medium high but do not burn. Saute the tuna very quickly about 30 second per side making sure to turn on end as well so that it is seared on all edges. Wrapp tuna with plastic wrapp and refriderate about 1 hour or untill cooled. remove tuna from fridge and slice in 1/4 inch slices, try slicing on an angle for a better presentation. Serve with remaining wasabi and soya. Goes nice with a chilled bubbly or saki.
1015
kcal
Calories
95
g
Fat
12
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 oz's olive oil, 1/4 oz sesame oil, 1 oz wasabi paste, 1 oz poppy seeds, and more.
Yes, Crispy Tuna Snaps falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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