Sesame Crusted Ahi Tuna Steaks

Sesame Crusted Ahi Tuna Steaks

Seared rare in the center with a crackling sesame crust and a soy-ginger dipping sauce.

Total 19 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Soy, Sesame

Sushi-grade ahi tuna steaks get coated in black and white sesame seeds, then seared hot and fast so the outside turns golden and crisp while the center stays cool and rare. A quick soy-sesame dipping sauce and sliced scallions finish the plate. It comes together in under 20 minutes, making it a sleek option for a weeknight dinner that still feels restaurant-worthy.

Ingredients

  • 4 ahi tuna steaks (6 ounces each, sushi-grade)
  • 2 tablespoons vegetable oil
  • 1/3 cup white sesame seeds
  • 1/3 cup black sesame seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/3 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey
  • 1 teaspoon fresh ginger, grated
  • 2 scallions, thinly sliced

Method

  1. Pat the tuna steaks dry with paper towels and let them come to room temperature for about 10 minutes.

  2. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, and grated ginger to make the dipping sauce. Set aside.

  3. On a shallow plate, mix the white and black sesame seeds together. Season the tuna steaks on both sides with salt and pepper, then press each steak into the sesame seeds, coating all sides evenly.

  4. Heat the vegetable oil in a 9-inch skillet over high heat until shimmering, about 2 minutes.

  5. Sear the tuna steaks for 1 to 1.5 minutes per side for rare, or up to 2 minutes per side for medium-rare, turning once the crust is golden brown.

  6. Transfer the tuna to a cutting board and let rest for 2 minutes before slicing against the grain into 1/2-inch thick slices.

  7. Fan the sliced tuna on plates, sprinkle with sliced scallions, and serve with the soy-ginger dipping sauce on the side.

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    Sesame Crusted Ahi Tuna Steaks

    Sushi-grade ahi tuna steaks get coated in black and white sesame seeds, then seared hot and fast so the outside turns golden and crisp while the center stays cool and rare. A quick soy-sesame dipping sauce and sliced scallions finish the plate. It comes together in under 20 minutes, making it a sleek option for a weeknight dinner that still feels restaurant-worthy.

    19 min 4 servings 320 cal

    Ingredients

    • 4 ahi tuna steaks (6 ounces each, sushi-grade)
    • 2 tablespoons vegetable oil
    • 1/3 cup white sesame seeds
    • 1/3 cup black sesame seeds
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/3 cup soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon honey
    • 1 teaspoon fresh ginger, grated
    • 2 scallions, thinly sliced

    Method

    1. 1

      Pat the tuna steaks dry with paper towels and let them come to room temperature for about 10 minutes.

    2. 2

      In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, and grated ginger to make the dipping sauce. Set aside.

    3. 3

      On a shallow plate, mix the white and black sesame seeds together. Season the tuna steaks on both sides with salt and pepper, then press each steak into the sesame seeds, coating all sides evenly.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over high heat until shimmering, about 2 minutes.

    5. 5

      Sear the tuna steaks for 1 to 1.5 minutes per side for rare, or up to 2 minutes per side for medium-rare, turning once the crust is golden brown.

    6. 6

      Transfer the tuna to a cutting board and let rest for 2 minutes before slicing against the grain into 1/2-inch thick slices.

    7. 7

      Fan the sliced tuna on plates, sprinkle with sliced scallions, and serve with the soy-ginger dipping sauce on the side.