Tuna Steaks with Sesame Crust
Seared tuna steaks coated in a sesame crust, served with a soy-ginger glaze.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 fresh tuna steaks (about 1-inch thick)
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 1 green onion, thinly sliced (for garnish)
Nutrition Facts
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Instructions
Prepare the glaze: In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar. Set aside.
Coat the tuna: Mix white and black sesame seeds on a plate. Press each tuna steak into the sesame seeds, coating all sides evenly.
Heat the pan: Heat sesame oil and vegetable oil in a skillet over medium-high heat until shimmering.
Sear the tuna: Place the coated tuna steaks in the hot pan. Sear for 2-3 minutes per side for medium-rare, or adjust time for desired doneness.
Glaze and rest: Remove tuna from the pan and brush with the prepared soy-ginger glaze. Let rest for 2-3 minutes before slicing.
Slice and serve: Cut the tuna into 1/2-inch slices against the grain. Drizzle with remaining glaze and garnish with sliced green onions.
Chef's Tips
- Freshness is key: Use sushi-grade tuna for the best flavor and texture.
- Don't overcook: Tuna is best served medium-rare to retain its tenderness.
- Seed variation: Use all white sesame seeds if black ones aren't available.
- Serving suggestion: Pair with a simple cucumber salad or steamed rice.
- Storage: Consume immediately as seared tuna doesn't reheat well.
- Knife tip: Use a very sharp knife to slice the tuna cleanly.
