Sesame Crusted Seared Tuna (Printable Version)

Crispy sesame-crusted tuna with tangy soy-ginger sauce—quick, colorful, and impressive in under 20 minutes.

# What You Need:

→ Tuna

01 - 2 sushi-grade tuna steaks (6 oz each)

→ Marinade & Sauce

02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sesame oil
05 - 1 teaspoon freshly grated ginger
06 - 1 small garlic clove, finely minced

→ Crust

07 - 3 tablespoons white sesame seeds
08 - 2 tablespoons black sesame seeds
09 - 1/4 teaspoon coarse sea salt
10 - 1/4 teaspoon black pepper

→ Cooking

11 - 1 tablespoon neutral oil such as canola or grapeseed

→ Garnish

12 - Sliced scallions
13 - Lime wedges

# How to Make It:

01 - In a small bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Reserve half of the mixture for serving as a dipping sauce.
02 - Pat tuna steaks dry with paper towels. Brush all sides with the remaining marinade.
03 - On a shallow plate, mix together white sesame seeds, black sesame seeds, sea salt, and black pepper. Press each tuna steak into the seed mixture, ensuring all sides are evenly coated.
04 - Heat neutral oil in a heavy skillet over high heat. When the oil is hot and shimmering, carefully add the coated tuna steaks.
05 - Sear the tuna for 45 to 60 seconds per side for rare, or up to 2 minutes per side for medium-rare, allowing the crust to brown while keeping the interior pink.
06 - Transfer the seared tuna to a cutting board. Let rest for 2 minutes, then slice into 1/2-inch thick pieces.
07 - Arrange sliced tuna on serving plates. Drizzle with reserved sauce and garnish with sliced scallions and lime wedges if desired.

# Expert Tips:

01 -
  • Uses just a handful of fresh ingredients you can find at most grocery stores
  • Ready in under twenty minutes from fridge to table
  • Packed with protein and healthy fats for a nourishing meal
  • Great for impressing guests without much fuss
02 -
  • Tuna is a high-quality lean protein rich in omega-3 fatty acids
  • The sesame seed crust gives extra crunch and a burst of flavor in every bite
  • The recipe is a great option for pescatarians and dairy-free diets
03 -
  • Briefly chilling the tuna steaks in the freezer for ten minutes before coating helps the crust stick and ensures a rare center
  • Always slice against the grain for smooth tender bites
  • Toasting your sesame seeds for a minute in the pan before coating boosts nuttiness and aroma
  • Use paper towels to blot off excess marinade before crusting so your seeds adhere better for the ultimate crisp

Go Back