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Sesame Seared Tuna

Sesame Seared Tuna

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NEWORLEANSGIGLET

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 44.1 g
  • 88%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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Reviews

Ginger C.
258
5/4/2007

This was a great recipe, with some recommendations. I added a little more honey, less sesame oil(would use a tablespoon or less), definitely used mirin, soy sauce(low sodium - it's what I have) and rice wine vinegar. Some wasabi paste added to the marinade and dipping sauce is a must for some zip. I cut the steaks so that they are about 1/2 to 3/4" thick and sear for about 40 seconds. If they are thicker they burn before they even cook a little - I like them pink, not red in the middle. Preheat cast iron, but be sure to turn down the head to medium high or you will have smoke and smoke alarms going off. Sesame Seeds - don't bother - I've tried it both ways, they don't add much, and they pop all over the place when you sear the steaks and make a mess. ( I lightly toasted them first - so if you have to have them - toast them, then dip the seared steaks just before you serve, and save yourself a lot of clean up. I served with plain rice or long grain and wild rice. Great to sop up the dipping sauce.

ROCKES
219
12/18/2005

Awesome. I thawed frozen Ahi from Costco. This tastes almost like steak! Don't have iron skillet - used non-stick. Didn't have mirin - used sweet vermouth. Still perfect. This recipe rocks because my house doesn't stink like fish as long as I use the pan's lid while cooking! I split more like 30/70 for the sauce, because we like extra to put on our rice (and there is still plenty to dredge the fish in). I "dry" the fish with paper towels after thawing so it will absorb more of the sauce.

Abby K.
184
12/27/2007

I really enjoyed this recipe. However, I took the very thick tuna steaks pretty much directly from the fridge to the skillet and they were (obviously) still cold in the middle during consumption. Next time, I'll let the tuna come closer to room temperature before searing.