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Sesame-Crusted Ahi Tuna

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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.

Sesame-Crusted Ahi Tuna

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
Prepare the Tuna
1

  1. Pat tuna steaks dry with paper towels.

  2. Brush or rub each steak with soy sauce and sesame oil.

  3. Season both sides lightly with salt and pepper.

Crust the Tuna
2

  1. In a shallow dish, mix white and black sesame seeds.

  2. Press tuna steaks into the seeds, coating both sides evenly. Pat gently to adhere.

Sear the Tuna
3

  1. Heat 1 tbsp oil in a heavy skillet (cast iron or stainless) over medium-high to high heat.

  2. Once shimmering hot, gently place tuna in the pan.

  3. Sear for 1–1½ minutes per side for rare (edges golden, inside ruby pink).

  4. Use tongs to quickly sear the edges if desired.

Rest & Slice
4

  1. Transfer tuna to a cutting board and rest for 2–3 minutes.

  2. Slice thinly, across the grain, into ½-inch strips.

Make the Dipping Sauce (optional)
5

  1. Combine all sauce ingredients in a small bowl and whisk well.

  2. 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:

    • Wasabi mayo or yuzu aioli

    • Ponzu with grated daikon

  • With drinks:

    • Chilled sake, crisp Sauvignon Blanc, or a citrusy gin cocktail

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

Nutrition Facts

2 servings

Serving size