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Makes 4 to 6 servings
Preparation and cooking time: 30 minutes


1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon paprika
1/4 kilo tuna loin
1/2 tablespoon sesame oil
1/4 cup black sesame seeds, toasted
1/4 cup white sesame seeds, toasted
1 tablespoon cooking oil

Teriyaki Glaze:
1/2 tablespoon olive oil
1/2 tablespoon sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, peeled and crushed
1/4 cup white sugar
1/2 cup soy sauce
1/2 cup mirin

Wonton Cup:
1 pack wonton wrapper
1/4 cup melted butter

Shredded cabbage, for topping
Sliced reddish, for topping
Sesame seeds, for topping
Chopped leeks, for topping



  1. Combine salt, pepper, cayenne, and paprika in a bowl then mix until combined.
  2. Pour spice mix over tuna and massage until coated. Drizzle sesame oil over tuna.
  3. Dip tuna into toasted sesame seeds until covered.
  4. Heat pan on medium-high heat, add cooking oil, and quickly sear tuna for a few seconds to a minute on each side.
  5. Dice ahi tuna into pieces, set aside.

Teriyaki Glaze:

Combine olive and sesame oil in a pan then sauté the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.


  1. Make wonton cups by placing wonton wrappers brushed with butter on a tray with muffin holes.
  2. Place cabbage, ahi cubes, and raddish into wonton cups. Drizzle some teriyaki glaze on top. Top with sesame seeds and leeks.

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