These Seared Tuna Lettuce Cups with Wasabi Aioli are a perfect poolside summer dish—minimal cooking, light and refreshing, and absolutely delicious. The combination of sesame-crusted tuna, crisp vegetables, creamy avocado and a bright, slightly spicy wasabi aioli makes for an elegant yet simple bite. They come together quickly and are great for entertaining or a casual weeknight dinner.
Full disclosure: wasabi has not always been my favorite by itself, but when mellowed into an aioli it becomes much more approachable. The aioli tames the sharp heat and adds a creamy citrus lift that pairs wonderfully with seared tuna. The recipe below keeps things simple while focusing on bold flavors and fresh textures.
These lettuce cups are essentially deconstructed tacos: butter lettuce leaves serve as delicate cups filled with sesame-crusted tuna, thinly sliced avocado, julienned carrot and cucumber, a drizzle of wasabi aioli, and a sprinkle of cilantro. They’re light, handheld, and satisfying without feeling heavy. Prepare the wasabi aioli and vegetables ahead of time to make assembly quick when the tuna comes off the pan.
Looking for more tuna recipes? Try these!
Pounded Tuna Carpaccio
Seared Tuna and Soba Noodle Stir Fry Bowls
Seared Tuna Salad with Pineapple-Sesame Dressing
Seared Tuna Lettuce Cups with Wasabi Aioli
Ingredients
For the Wasabi Aioli
- 1/4 cup mayonnaise (homemade or store-bought)
- 1 tsp wasabi powder
- 1 tsp hot water
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1/4 tsp kosher salt
For the Tuna
- 2 tuna steak fillets (about 6 oz each)
- 1 tsp kosher salt
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
- 2 tbsp avocado oil (or other high smoke point oil)
For the Cups
- 8 butter lettuce leaves
- 1/2 avocado, sliced thin
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- Cilantro for garnish
Instructions
Make the Wasabi Aioli
- In a small bowl, whisk the wasabi powder with hot water until it forms a smooth paste. Let it rest for 5 minutes to bloom so the flavor develops.
- In a separate bowl, combine the mayonnaise, wasabi paste, minced garlic, lime juice and salt. Stir until smooth and well blended. Taste and adjust salt or lime as needed. Cover and chill while you prepare the tuna.
Sear the Tuna
- Pat the tuna steaks dry with paper towels. Season all sides evenly with kosher salt, then press the white and black sesame seeds onto the outer surfaces so they adhere.
- Heat a non-stick or heavy skillet over high heat until hot. Add the avocado oil and heat until it shimmers but is not smoking.
- Sear the tuna steaks for about 30 seconds to 1 minute per side depending on thickness and desired doneness. For rare tuna, 30 seconds per side is often enough; cook a little longer for medium. Remove the steaks and let them rest briefly before slicing thinly against the grain.
Assemble the Lettuce Cups
- Arrange butter lettuce leaves on a platter. Add a few pieces of sliced tuna to each leaf, top with avocado slices, julienned carrot and cucumber.
- Drizzle each cup with the wasabi aioli and garnish with fresh cilantro. Serve immediately while the tuna is still slightly warm.
Tips, Variations and Serving Suggestions
These lettuce cups are versatile. For added crunch, add thinly sliced radish or a sprinkle of chopped peanuts. Swap lime for lemon if preferred, or mix a small amount of soy sauce into the aioli for a savory twist. If you don’t have wasabi powder, a small amount of prepared horseradish can be used; start with less and taste as you go. To serve for a crowd, prepare the aioli and vegetables ahead of time and sear the tuna just before guests arrive.
Leftover seared tuna keeps well refrigerated for a day or two; slice and use on salads or rice bowls. The aioli will keep in a sealed container for several days in the fridge.
Nutrition information is automatically calculated by many recipe tools and should be used only as an approximation. This recipe focuses on fresh ingredients, lean protein and bright flavors rather than specific calorie counts.
Additional Info
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