Seared Tuna with Wasabi Citrus Aioli
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, grain-free, paleo, dairy-free, nut-free, egg-free, whole30, options for AIP, FODMAP
For Serving (optional):
  • red pepper flakes
  • sweet red peppers
  • scallions, thinly sliced
  • lettuce, micro greens or whatever fresh greens of your choice
Wasabi Citrus Aioli:
  • ½ cup homemade mayonnaise (store-bought will also work)
  • 2 teaspoons prepared wasabi paste (more if you want it spicier)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime and/or lemon zest
  • 1 clove garlic, finely minced
  1. Make the aioli, first. In a blender add all of the aioli ingredients, and blend until smooth and creamy. You can also add to a small bowl and whisk well to combine. Set aside.
  2. Preheat a well-seasoned cast iron grill pan or regular cast iron skillet over a high heat. Add 1 tablespoon of the melted ghee.
  3. Pat dry the tuna medallions. Lightly coat each with a very thin layer of melted ghee. Season with sea salt and black pepper.
  4. Sear the seasoned albacore medallions in the preheated pan, 1 minute on the top and then 1 minutes on the bottom (2 minutes if you want it less rare). Remove from the pan, and brush with a small amount of toasted sesame seed oil, season to taste, with sea salt and black pepper serve with the wasabi citrus aioli, fresh scallions, a pinch of red pepper flakes and if you'd like fresh lime juice or a little soy sauce. Slice crosswise into ⅓" slices with a very sharp (serrated works well) knife, if you prefer.
Recipe by Tasty Yummies at