Sesame-Seared Tuna
Sesame-Seared Tuna is a quick Japanese-inspired dish with a flavorful sesame crust.Fresh tuna is lightly seasoned with soy sauce and complementary aromatics.The tuna is coated generously with white and black sesame seeds.A very hot pan quickly sears the exterior while keeping the center tender.Thin slices reveal the attractive contrast between the sesame crust and tuna.Serve with ponzu, soy sauce, wasabi, salad, or steamed rice.
Ingredients
For the Tuna
- 12 oz (340 g) sushi-grade or appropriately handled tuna steak
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger
- ¼ teaspoon garlic powder or 1 small grated garlic clove
- ¼ teaspoon black pepper
- 1 tablespoon neutral cooking oil
For Serving
- Ponzu sauce
- Wasabi
- Thinly sliced green onions
- Shredded daikon
- Lemon or lime wedges
- Steamed rice
- Cucumber salad
Instructions
Prepare the Tuna
- Pat the tuna steak thoroughly dry using paper towels.If the tuna is very thick, trim it into a neat rectangular piece so that it sears evenly on all sides.Keep the tuna chilled until you are ready to cook it.
Prepare the Marinade
- In a small bowl, combine soy sauce, sesame oil, ginger, garlic, and black pepper.Stir well.
Season the Tuna
- Brush the tuna lightly with the soy mixture.Allow it to rest for approximately 5–10 minutes.Avoid soaking the tuna for too long because excessive moisture can make the sesame coating difficult to adhere.
Prepare the Sesame Coating
- Combine the white and black sesame seeds on a plate.Roll the tuna gently in the sesame mixture, pressing lightly so the seeds adhere to all sides.
Heat the Pan
- Place a heavy skillet over high heat.Add the neutral cooking oil.The pan should be very hot before the tuna is added.
Sear the Tuna
- Place the sesame-coated tuna into the hot pan.Sear each major side for approximately 30–60 seconds, depending on thickness and your preferred level of doneness.For a rare center, the goal is to brown the exterior quickly without cooking deeply into the center.Sear the edges briefly as well.
Rest the Tuna
- Transfer the seared tuna to a clean cutting board.Allow it to rest for approximately 2–3 minutes.
Slice
- Using a very sharp knife, slice the tuna into thin pieces against the grain.Wipe the knife between cuts if necessary for clean slices.
Serve
- Arrange the slices on a serving plate.Garnish with green onions and shredded daikon.Serve immediately with ponzu, soy sauce, and wasabi.
Notes
- Choose suitable tuna: Use tuna from a reputable source and follow its handling instructions.
- Keep the tuna chilled: Refrigerate it until you are ready to prepare the dish.
- Dry the surface well: A dry tuna steak helps the sesame seeds adhere.
- Use a very hot pan: Quick searing develops the crust without overcooking the center.
- Don't overcrowd the pan: Cook the tuna individually if necessary.
- Use a sharp knife: A sharp blade creates clean, attractive slices.
- Serve immediately: Seared tuna is best shortly after cooking.
- Avoid cross-contamination: Keep raw tuna, utensils, and preparation surfaces separate from ready-to-eat foods.