Franco's Sesame Crusted Tuna With Smoky Wasabi Mayo & BBQ Teriyaki

Franco's Sesame Crusted Tuna With Smoky Wasabi Mayo & BBQ Teriyaki

6 12oz fresh tuna steaks

5  TB black sesame seeds

5 TB white sesame seeds

1 TS adobo seasoning

1 TS garlic powder

1 TS onion powder

½ cup vegetable oil


Wasabi Mayo

½ cup Mayonnaise

Zest from ½ lime

Juice from ½ a lime

1 ts wasabi paste

½ ts liquid smoke (hickory) or 1 ts smoked paprika

1 tb olive oil

1 ts salt 


BBQ Teriyaki

1 tb vegetable oil

½  onion, cut into four

4 cloves garlic 

1 tb chopped ginger

1 ts lemon zest

1 cup frozen pineapple

½ cup of water

½  cup dark brown sugar

½ cup light brown sugar

½ cup ketchup

2 tb Dijon

½ cup water

½  cup teriyaki sauce

¼  cup molasses

2 TB honey

¼ cup apple cider vinegar

2 TB soy sauce



  1. Prepare the Wasabi mayo – in a small bowl, add the wasabi paste, lime juice, liquid smoke and olive oil. Mix to dissolve the paste. Add the rest of the ingredients and mix till smooth. Store in the fridge till ready to use. 

  1. Prepare the BBQ sauce – in a heavy pot, sauté onion in 1 tb of oil. When onion starts to soften, add garlic and ginger. Mix for about 5 minutes and add the pineapple. Let it all cook for about 10 mor minutes on medium to low heat. Add the rest of the ingredients and bring to a simmer. Lowe the heat and let cook till mixture starts to thicken. Carefully remove from the heat and place in blender. Start with slow speed or pulses if possible and puree the mixture till smooth. If the mix is not thick enough, transfer it back to the pot and cook down. 

  1. Start your prime 6 charcoal in a grill (preferably a yakitori)

  1. Prepare the tuna – in small bowl, mix all dry ingredients well. Spread in a plate or shallow pan. Brush each Tuna steak with vegetable oil form all side and place in the mixture to cover all sides. You can gently press down on the tuna to make sure the mixture sticks. 

  1. Setup your grill and make sure griddle is hot. Grill the steaks, about 1 minute from each side (more if you prefer the tuna pink and not rare)

  1. Remove from grill and serve with two dipping sauces.
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