Sesame-Crusted Ahi Tuna is a restaurant-quality dish that’s surprisingly easy to make at home. The exterior is seared to nutty, golden perfection while the interior stays buttery and rare. Paired with a soy-ginger dipping sauce or wasabi mayo, this dish is both light and luxurious.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Tuna
2 ahi tuna steaks, about 6 oz each, ~1 inch thick
Salt and freshly ground black pepper
1 tbsp soy sauce
1 tbsp toasted sesame oil
2 tbsp white sesame seeds
2 tbsp black sesame seeds (or all white if preferred)
1 tbsp neutral oil (e.g., avocado or grapeseed)
For the Dipping Sauce (optional but recommended)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or brown sugar
½ tsp grated fresh ginger
½ tsp toasted sesame oil
1 tsp finely sliced scallions
Optional: a touch of wasabi or sriracha
Prepare the Tuna
1
Pat tuna steaks dry with paper towels.
Brush or rub each steak with soy sauce and sesame oil .
Season both sides lightly with salt and pepper .
Crust the Tuna
2
In a shallow dish, mix white and black sesame seeds .
Press tuna steaks into the seeds, coating both sides evenly. Pat gently to adhere.
Sear the Tuna
3
Heat 1 tbsp oil in a heavy skillet (cast iron or stainless) over medium-high to high heat .
Once shimmering hot, gently place tuna in the pan.
Sear for 1–1½ minutes per side for rare (edges golden, inside ruby pink).
Use tongs to quickly sear the edges if desired.
Rest & Slice
4
Transfer tuna to a cutting board and rest for 2–3 minutes.
Slice thinly, across the grain, into ½-inch strips.
Make the Dipping Sauce (optional)
5
Combine all sauce ingredients in a small bowl and whisk well.
Serve on the side or drizzled lightly over the tuna.
Serving Suggestions
6
With sides:
Steamed jasmine or sushi rice
Stir-fried or roasted bok choy
Seaweed salad or pickled cucumber
With sauces:
With drinks:
Variations
7
Crust additions: Add crushed pink peppercorns or a pinch of togarashi to the seed mix
Sweet twist: Add a drop of honey to the soy glaze for caramelization
Make it a bowl: Serve over rice with avocado, edamame, and shredded carrots
Ingredients For the Tuna
2 ahi tuna steaks, about 6 oz each, ~1 inch thick
Salt and freshly ground black pepper
1 tbsp soy sauce
1 tbsp toasted sesame oil
2 tbsp white sesame seeds
2 tbsp black sesame seeds (or all white if preferred)
1 tbsp neutral oil (e.g., avocado or grapeseed)
For the Dipping Sauce (optional but recommended)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or brown sugar
½ tsp grated fresh ginger
½ tsp toasted sesame oil
1 tsp finely sliced scallions
Optional: a touch of wasabi or sriracha
Directions Prepare the Tuna
1
Pat tuna steaks dry with paper towels.
Brush or rub each steak with soy sauce and sesame oil .
Season both sides lightly with salt and pepper .
Crust the Tuna
2
In a shallow dish, mix white and black sesame seeds .
Press tuna steaks into the seeds, coating both sides evenly. Pat gently to adhere.
Sear the Tuna
3
Heat 1 tbsp oil in a heavy skillet (cast iron or stainless) over medium-high to high heat .
Once shimmering hot, gently place tuna in the pan.
Sear for 1–1½ minutes per side for rare (edges golden, inside ruby pink).
Use tongs to quickly sear the edges if desired.
Rest & Slice
4
Transfer tuna to a cutting board and rest for 2–3 minutes.
Slice thinly, across the grain, into ½-inch strips.
Make the Dipping Sauce (optional)
5
Combine all sauce ingredients in a small bowl and whisk well.
Serve on the side or drizzled lightly over the tuna.
Serving Suggestions
6
With sides:
Steamed jasmine or sushi rice
Stir-fried or roasted bok choy
Seaweed salad or pickled cucumber
With sauces:
With drinks:
Variations
7
Crust additions: Add crushed pink peppercorns or a pinch of togarashi to the seed mix
Sweet twist: Add a drop of honey to the soy glaze for caramelization
Make it a bowl: Serve over rice with avocado, edamame, and shredded carrots
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