Sesame Crusted Ahi Tuna

Sesame crusted pan seared ahi tuna is one of my all-time favorite seafood dishes to eat and prepare at home. The dipping sauce you choose to make can take you on your own culinary journey. Sesame crusted tuna can be served with a Asian inspired salad, steamed vegetables, as a starter, on a bao bun with quick pickled vegetable, or in a poke or rice bowl. If you like sashimi, then this recipe is for you.

Course Appetizer, Lunch, Main Course, Side Dish, small plate

Cuisine Asian fusion, Hawaiian, Japanese, Korean

Keyword fish steaks, grilled fish, pan seared fish, sashimi, Sesame crusted tuna, sushi, tuna

Prep Time 35

Cook Time 5

Rest time 2

Total Time 42

Servings Servings

Calories 164kcal

Author Dr. Wendy Dearborne

Equipment

Large wok or frying pan
Kitchen tongs
Sharp knife

Ingredients

4 4-6oz Ahi tuna steaks approximately 1 – 1.5 inches thick
1 tsp coarse kosher salt
1 tsp Freshly ground black pepper
¼ cup toasted sesame seeds or a mix of white and black sesame seeds
1 tbsp light or thin soy sauce
1-2 tsp chili oil
1-2 tbsp avocado oil
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp mirin Japanese sweet wine
1 tbsp honey
1 tbsp rice wine vinegar or lime
1/4 tsp finely minced chili
1/4 tsp ginger paste or use a microplane to grate
1/4 tsp garlic paste or use a microplane to grate
1 spring onion finely minced
1-2 spring onions thinly slice for garnish

Instructions

Rinse tuna under running cold water. Pat dry and place on a plate. Drizzle the thin soy sauce over both sides of the tuna and gently rub it in. Cover with cling film and refrigerate for 15-20 minutes.
While fish is marinading prepare your dipping sauce and garnish. In a small mixing bowl, add all the ingredients for the dipping sauce. Mix well until everything is combined, and then set aside.
Put sesame seeds into a plate. Remove the tuna from the refrigerator and pat dry and let sit at room temperature for 10-15 minutes. This step will prevent your tuna from being cold in the middle if you are preparing it rear or medium rear.
Apply a thin coating of chili oil all over the tuna. Season all over with salt and black pepper.
Coat the steaks with sesame seeds on all sides, by pressing them down into the plate with the sesame seeds. I do the edges first; this prevents the seeds from being disturbed when putting the crust on the sides.
Heat a large wok or large sauté pan or large cast iron skillet, over medium high heat. Add avocado oil to the heated skillet and wait for 1 minute for the oil to heat up.
When the oil is hot and shimmering carefully add the tuna steaks and sear for 2 minutes. Flip and sear for another 2 minutes. With a set of tongs carefully sear all the edges. The white or toasted sesame seeds should be golden brown. Cook to your desired doneness. If you prefer your tuna to be rear, then cook for less time. If you prefer your tuna to be well done, then cook for a longer time.
Remove the steaks to a clean cutting board. Allow to rest for 2 minutes. Using a very sharp knife slice on a bias, or against the grain. Garnish with green onions and serve! If serving without cutting into medallions, serve with a steak knife.
Sesame crusted ahi tuna bowl

Notes

The thicker the tuna steak the longer the sear time. The thinner the tuna steak the shorter the sear time.
Remember, when you allow the tuna to rest, it will continue to cook from the residual heat.

The FDA suggests that eating undercooked food can present health challenges. Fish should reach and internal temperature of 145° F (63° C). This would make your tuna steak very, very, very well done.

Nutrition