Sesame Crusted Seared Tuna

Sesame Crusted Seared Tuna is my favorite way to bring restaurant flair to a weeknight dinner. Crisp sesame seeds encase tender, just-seared tuna that melts in your mouth, while the soy ginger dipping sauce ties everything together with a bright punch. If you love bold Asian flavors but crave something easy and quick, this recipe will become your showstopper.

When I first made this for my partner, we both marveled at how gourmet it tasted and now anytime we have a nice piece of tuna at the market, this is the first recipe I reach for.

Ingredients

• Sushi-grade tuna steaks: This is the star so be sure to select tuna that is bright, firm and smells fresh. Sushi-grade guarantees safety for rare eating
• Soy sauce: Adds a salty savory backbone and complements the fish Choose a naturally brewed kind for best flavor
• Rice vinegar: Helps balance and brighten the sauce Look for a mild one free from added sugar
• Sesame oil: Packs a toasted nutty aroma A few drops go a long way
• Fresh ginger: Lends a warm zesty note Fresher roots are plumper and less woody
• Garlic: Brings a mellow pungency Mince it fine for even distribution
• White sesame seeds: Make up the bulk of the crust Choose unbroken seeds for best crunch
• Black sesame seeds: Optional but add striking color and extra flavor
• Coarse sea salt: Enhances flavor and keeps the crust from tasting flat
• Black pepper: Offers gentle bite and depth Use freshly cracked for the most aroma
• Neutral oil: Like canola or grapeseed for clean searing without overpowering taste
• Scallions: Sliced for garnish brings freshness and color
• Lime wedges: For serving and squeezing over at the table to brighten every bite

Instructions

Make the Marinade and Sauce:

In a small bowl whisk together the soy sauce rice vinegar sesame oil ginger and garlic until smooth Fragrant ginger and garlic make the sauce lively Reserve half the mixture in another bowl for dipping later

Prep the Tuna Steaks:

Pat the tuna dry with paper towels This step helps the marinade and sesame crust stick Brush all sides generously with the marinade Let it soak in for a few minutes while you prep the crust

Coat in Sesame Crust:

On a flat plate scatter the white and black sesame seeds sea salt and cracked black pepper Press each tuna steak firmly into this mixture turning to coat all surfaces evenly The seeds should form a nice thick layer

Preheat and Sear:

Pour the neutral oil into a heavy skillet like cast iron or a reliable nonstick and heat over high until just shimmering The pan must be very hot for a crunchy crust Lay in the tuna steaks Sear for about forty five to sixty seconds on each side for rare or up to two minutes for medium-rare Watch closely to avoid overcooking

Rest and Slice:

Once crusted and seared lift the steaks from the pan and let them rest on a board for two minutes Resting lets juices settle Slice each steak across the grain into half inch thick pieces The center should be rosy and tender

Serve:

Arrange the tuna slices on a plate or atop greens Drizzle with reserved sauce Add scallions and lime wedges for bold color and bright flavor each bite

Pin Recipe

I absolutely love the toasty aroma the sesame seeds release in the hot skillet. My grandmother used to roll shrimp in sesame for New Year’s and now every whiff brings me right back to those festive family tables.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to one day. Tuna is best enjoyed the day it is cooked for texture but if you must keep it, wrap tightly so it does not dry out. Avoid microwaving to reheat, as this will overcook the center; let it come to room temperature instead.

Ingredient Substitutions

Tamari stands in beautifully for soy sauce if you need a gluten-free meal. Try ponzu sauce for a citrusy twist if you want bolder flavors. If black sesame is hard to find, just use all white sesame for a classic look.

Serving Suggestions

Serve over steamed jasmine rice or a tangle of crisp salad greens for a fresh dinner. Pickled ginger or wasabi on the side adds sushi bar vibes. For a heartier plate, pair with sautéed bok choy or stir-fried noodles.

Pin Recipe

Sesame Crusted Seared Tuna is unfussy but tastes like a restaurant special. Try it once and you’ll keep coming back for weeknight meals, celebrations, or anytime you crave bold flavor with minimal effort.

Recipe FAQs

→ How do I ensure the sesame crust sticks to the tuna?

Pat the tuna steaks dry, brush them with marinade, then firmly press each side into the sesame mixture to coat evenly.

→ What oil is best for searing the tuna?

Use a neutral, high-heat oil such as canola or grapeseed to prevent burning and allow the crust to crisp.

→ How can I tell when the tuna is done?

Sear each side for under a minute for rare, or up to two minutes per side for medium-rare, keeping the center pink.

→ Can I use only white or black sesame seeds?

Yes, just use the same total amount of seeds; black sesame adds color but is optional for flavor.

→ How should I serve the finished tuna?

Slice the tuna and serve with the reserved sauce, with scallions and lime wedges for garnish, over rice or salad.

→ Is it safe to eat tuna rare?

Yes, if you use sushi-grade tuna and sear it properly, it remains safe and maintains optimal texture and taste.