If you’re looking to bring restaurant-quality seafood to your dinner table, this Sesame Crusted Ahi Tuna recipe is exactly what you need. I’ve perfected this method over countless preparations, and it consistently delivers that perfect combination of crispy exterior and rare center that makes ahi tuna so special. What I love most about this dish is how it transforms a simple tuna steak into an impressive meal in just minutes.
Ingredients
- 2 sushi-grade ahi tuna steaks (6-8 oz each, about 1.5 inches thick)
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon wasabi paste (optional)
- Salt and black pepper to taste
- 2 tablespoons neutral oil for searing (like grapeseed or vegetable oil)
Instructions
- Pat the tuna steaks completely dry with paper towels. This step is crucial for achieving a perfect crust.
- Mix white and black sesame seeds on a shallow plate. Season the tuna steaks with salt and pepper.
- Press each tuna steak into the sesame seed mixture, coating all sides evenly. Use gentle pressure to help the seeds adhere.
- Heat your oil in a heavy-bottomed skillet over medium-high heat until it’s just starting to smoke.
- Place the tuna in the hot pan and sear for 45-60 seconds on each side for rare, or 1-2 minutes for medium-rare.
- Remove from heat and let rest for 2-3 minutes before slicing against the grain.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 2-3 people
Recipe Notes
The key to perfect Sesame Crusted Ahi Tuna lies in a few critical details. First, make sure your tuna is sushi-grade and super fresh – this is non-negotiable since we’re serving it rare in the center. Keep the tuna refrigerated until just before cooking, as room-temperature fish won’t develop that beautiful contrast between the seared exterior and cool center.
Your pan needs to be screaming hot before the tuna goes in. If the oil isn’t hot enough, the sesame seeds won’t crisp up properly, and you’ll risk overcooking the fish while waiting for the crust to form. When slicing, use your sharpest knife to get clean cuts without destroying the sesame crust.
For food safety, the center should remain cool and rare – that’s how this dish is meant to be enjoyed. If you’re not comfortable with rare tuna, this might not be the recipe for you. I recommend serving this with a quick ponzu sauce or a mixture of soy sauce and wasabi for dipping.
Sesame Crusted Ahi Tuna
Ingredients
- 2 sushi-grade ahi tuna steaks 6-8 oz each, about 1.5 inches thick
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 teaspoon wasabi paste optional
- Salt and black pepper to taste
- 2 tablespoons neutral oil for searing like grapeseed or vegetable oil
Instructions
- Pat the tuna steaks completely dry with paper towels. This step is crucial for achieving a perfect crust.
- Mix white and black sesame seeds on a shallow plate. Season the tuna steaks with salt and pepper.
- Press each tuna steak into the sesame seed mixture, coating all sides evenly. Use gentle pressure to help the seeds adhere.
- Heat your oil in a heavy-bottomed skillet over medium-high heat until it's just starting to smoke.
- Place the tuna in the hot pan and sear for 45-60 seconds on each side for rare, or 1-2 minutes for medium-rare.
- Remove from heat and let rest for 2-3 minutes before slicing against the grain.
