Seared albacore tuna with wasabi citrus aioli | Alaska Gold Seafood


  • 1 Albacore Tuna Loin
  • 2 tbsp. melted ghee (ghee is made from simmering butter and removing liquid residue)
  • sea salt
  • freshly ground black pepper
  • toasted sesame seed oil (for brushing on after cooking)
  • red pepper flakes
  • sweet red peppers
  • scallions, thinly sliced
  • lettuce, micro greens, or fresh greens of your choice
Wasabi Citrus Aioli
  • ½ cup mayonnaise
  • 2 tsp. prepared wasabi paste (more if you want it spicier)
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. fresh lime juice
  • 1 tsp. fresh lime and/or lemon zest
  • 1 clove garlic, finely minced


In blender, add all aioli ingredients and blend until smooth and creamy. You can also add ingredients to a small bowl and whisk well to combine. Set aside.

Preheat a well-seasoned cast iron grill pan or cast iron skillet over high heat. Add 1 tablespoon melted ghee.

Pat dry tuna loins. Cut into medallions with a very sharp knife. Slicing while still frozen will make cutting the loin much easier. Lightly coat each medallion with a very thin layer of melted ghee. Season with sea salt and black pepper.

Sear seasoned albacore tuna medallions in the preheated pan, 1 minute on each side (2 minutes if you want it less rare). Remove from pan, brush with a small amount of toasted sesame seed oil, and season to taste with sea salt and black pepper. Serve with wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes, and, if you’d like, fresh lime juice and a bit of soy sauce. Slice tuna loins crosswise into ⅓″ slices with a very sharp (serrated works well) knife.

Serves approximately 4

Seared tuna