Castella Imports

Sesame and Wasabi-Crusted Tuna Cubes


Ginger and Soy Sauce for dipping:
¾" inch x ¾" inch piece of fresh ginger (cut into julienne strips)
2 Tbsp.Castella Soy Sauce
2 Tbsp. Mirin
1 Tsp. Wasabi Paste
¼ Tsp. Sesame Oil

Tuna Cubes:
1 Lb. 5 Oz. Fresh Tuna Steaks
1 Tsp. Wasbi Powder
½ Cups Castella Black Sesame Seeds
¼ Cup Aegean Extra Virgin Olive Oil


  1. Dipping Sauce:
  2. To make the dipping sauce, combine the ginger, soy sauce, mirin, wasbi paste and sesame oil.
  3. Tuna Cubes:
  4. Cut the tuna into ¾" inch cubes square using a very sharp knife.  Toss with the combined wasabi powder and black sesame seeds until they are evenly coated on all sides.
  5. Heat the wok over a high heat, add half the oil and swirl to coat.  Add half the tuna and cook, tossing gently, for 1-2 minutes, or until lightly golden on the outside but still pink in the middle.  Drain on crumpled paper towels and repeat with the remaining oil and tuna.  Arrange on a platter with dipping sauce in the center and serve with toothpicks so that your guests can pick up the cubes.

Serves 40

Think Ahead:  The dipping sauce will keep in the refrigerator for up to 1 week, but the tuna is best cooked no more than 3 hours in advance.

Variation:  Try a chili lime dipping sauce instead of the ginger soy sauce one above.  Dissolve 2 Tbsp. grated sugar and 2 Tbsp. Castella Lime Juice.  Add 1 Tbsp. Fish Sauce and 1 seeded and chopped red bird’s eye chili and mix together well.  This sauce will keep in the refrigerator for 2-3 days.

Courtesy of “Castella Imports Recipes”