If you’re looking for a restaurant-quality dish that’s surprisingly easy to make at home, this Seared Tuna Steak with Sesame Crust is about to become your new favorite. I’ve perfected this recipe to deliver that perfect combination of crispy exterior and rare center that makes seared tuna so irresistible. The sesame crust adds a wonderful nutty flavor and delightful crunch that elevates this dish from good to absolutely memorable.
Ingredients
- 2 fresh tuna steaks (about 6 oz each, 1-inch thick)
- 3 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil for searing
- Salt and pepper to taste
Instructions
- Pat the tuna steaks dry with paper towels. This step is crucial for achieving a perfect sear.
- In a shallow dish, combine white and black sesame seeds.
- Mix soy sauce, grated ginger, and minced garlic in a separate bowl.
- Brush each tuna steak with sesame oil, then season with salt and pepper.
- Press each side of the tuna steaks into the sesame seed mixture, ensuring even coverage.
- Heat vegetable oil in a heavy-bottomed skillet over high heat until it’s nearly smoking.
- Carefully place the tuna steaks in the pan and sear for 45 seconds to 1 minute per side for rare, or 2 minutes per side for medium-rare.
- Remove from heat and let rest for 2 minutes before slicing against the grain.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 2-4 minutes
Total Time: 15 minutes
Servings: 2
Recipe Notes
The key to perfect seared tuna lies in the details. Here are some crucial tips to ensure success:
- Room temperature tuna will sear more evenly, so remove it from the refrigerator 20 minutes before cooking.
- Your pan must be extremely hot before adding the tuna – this ensures a proper sear while maintaining a rare center.
- Don’t move the tuna while it’s searing; let it develop a proper crust.
- For food safety, the center can remain rare as long as the outside is properly seared.
- If you can’t find black sesame seeds, using only white ones is perfectly fine.
- Serve immediately with pickled ginger, wasabi, or a simple soy-based dipping sauce.
- Look for sushi-grade tuna if you prefer a very rare center.
Store any leftovers in an airtight container in the refrigerator for up to 24 hours, though this dish is best enjoyed fresh. The contrast between the crunchy sesame crust and the tender center is truly at its peak when served immediately after cooking.
Seared Tuna Steak with Sesame Crust
Ingredients
- 2 fresh tuna steaks about 6 oz each, 1-inch thick
- 3 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil for searing
- Salt and pepper to taste
Instructions
- Pat the tuna steaks dry with paper towels.
- In a shallow dish, combine white and black sesame seeds.
- Mix soy sauce, grated ginger, and minced garlic in a separate bowl.
- Brush each tuna steak with sesame oil, then season with salt and pepper.
- Press each side of the tuna steaks into the sesame seed mixture, ensuring even coverage.
- Heat vegetable oil in a heavy-bottomed skillet over high heat until it's nearly smoking.
- Carefully place the tuna steaks in the pan and sear for 45 seconds to 1 minute per side for rare, or 2 minutes per side for medium-rare.
- Remove from heat and let rest for 2 minutes before slicing against the grain.
