Sesame Seared Tuna Recipe - Allrecipes.com
Sesame Seared Tuna Recipe
  • READY IN 20 mins

Sesame Seared Tuna

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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 More Reviews

Most Helpful Positive Review
May 04, 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.

 
Most Helpful Critical Review
Dec 04, 2006

My tuna was "previously frozen".... so - I thought it came out poorly. I had to cook it much more than the 30 second searing - that did not even make it luke warm inside. After cooking it more so it was very rare - the taste was just not there for me.

 
Dec 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.

 
Dec 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.

 
Feb 27, 2007

I make seared tuna at least 2x a week. This is a good recipe. If you want to cut out some steps with the same great results instead of making the sauce Kikkoman puts out a "Roasted Garlic" Teriyaki sauce that is excellent with this fish.I serve the tuna on a platter with a small bowl of sauce, seaweed salad(found at your grocery store sushi bar)pickled ginger and wasabi paste.If your seeds are scorching add them to the tuna after searing just make sure that you toast them first. Enjoy!

 
Sep 17, 2007

i loved the tuna. sooo good. my bf asked if we can eat this every week! a few suggestions that i have: adding a bit of grated ginger along with juice to the searing marinade really spices up the recipe. instead of coating the tuna with sesame seeds then searing them, i bought toasted sesame seeds and then sprinkled the sesame after my tuna was cooked. make sure the tuna is seared on medium heat b/c high heat burns the tuna and causes lots of smoke. chop up some scallions and sprinkling them over the tuna along with the sesame makes the whole plate look more attractive (i.e red and green contrast)

 
Nov 08, 2007

simple and delicious. Ran into a friend who is a chef when I was buying the wine the recipe called for and he said to forget it, it won't matter. He was right!

 
Nov 16, 2006

This recipe is unbelievably easy and fantastic. I used brown sugar because I didn't have honey (allergic) and I doubled the dipping sauce. Half the sauce I used to marinate the tuna steaks for about 2 hours, and the rest for dipping. I have never had a recipe disappear so fast. Definitely my new favorite fish recipe.

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 44.1 g
  • 88%
  • Sodium
  • 1045 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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