Sesame Seared Tuna
This Sesame Seared Tuna features tender tuna steaks with a golden, crunchy sesame crust.Black and white sesame seeds provide a beautiful contrast and nutty flavor.A quick high-heat sear keeps the center tender when prepared rare or medium-rare.Soy sauce, ginger, garlic, lime, and sesame oil create a flavorful dipping sauce.The recipe is quick enough for a weeknight but elegant enough for entertaining.Serve with rice, vegetables, noodles, or a fresh Asian-inspired salad.
Ingredients
For the Tuna
- 2 large sushi-quality or sashimi-grade tuna steaks, about 180–225 g each
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon neutral cooking oil, such as avocado, canola, or grapeseed oil
For the Soy-Ginger Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lime juice
- 1 teaspoon finely sliced green onion
- ¼ teaspoon red pepper flakes, optional
For Garnishing
- 1 green onion, thinly sliced
- Lime wedges
- Extra sesame seeds
Instructions
Prepare the Tuna
- Pat the tuna steaks thoroughly dry with paper towels. Removing excess moisture helps the sesame seeds adhere properly and encourages a good sear.Season both sides lightly with salt and freshly ground black pepper.
Make the Sesame Coating
- Combine the white sesame seeds and black sesame seeds on a shallow plate.Press each tuna steak firmly into the sesame mixture, coating all sides. Gently press the seeds into the tuna so they remain attached during cooking.
Prepare the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, green onion, and optional red pepper flakes.Taste and adjust the balance according to your preference. Add a little more lime for acidity or honey for sweetness.
Heat the Pan
- Place a heavy skillet or cast-iron pan over medium-high to high heat.Add the neutral cooking oil and allow it to become hot but not smoking excessively.
Sear the Tuna
- Carefully place the sesame-coated tuna steaks into the hot pan.For a rare center, sear for approximately 45–60 seconds per side, including the edges. For a more cooked center, extend the cooking time according to the thickness of the steaks.The sesame crust should become golden and fragrant while the center remains tender.
Rest and Slice
- Transfer the tuna to a clean cutting board and let it rest for about 2 minutes.Using a sharp knife, slice the tuna against the grain into attractive pieces.
Serve
- Arrange the sliced tuna on a serving plate. Drizzle lightly with the soy-ginger sauce or serve the sauce separately.Garnish with sliced green onions, lime wedges, and a sprinkle of sesame seeds.
Notes
- Choose appropriate tuna: If serving the tuna rare or partially cooked, use tuna specifically sold by a reputable supplier for raw or rare preparation.
- Keep the tuna cold: Refrigerate tuna until you are ready to prepare it.
- Dry the surface well: Excess moisture can prevent the sesame crust from sticking properly.
- Use a very hot pan: High heat quickly browns the sesame coating without requiring a long cooking time.
- Do not overcrowd the pan: Cook the tuna steaks separately if your pan is too small.
- Watch the sesame seeds: Sesame can burn quickly, so keep the searing time short.
- Slice with a sharp knife: A sharp knife creates clean, attractive slices instead of tearing the tuna.
- Food safety matters: Rare or partially cooked fish carries greater food-safety risks than thoroughly cooked fish. The FDA advises that the safest approach is to cook seafood thoroughly, particularly for pregnant people, young children, older adults, and people with weakened immune systems