Sesame Tuna with Soy Miso Dressing Recipe -
Sesame Tuna with Soy Miso Dressing Recipe
  • READY IN 24 mins

Sesame Tuna with Soy Miso Dressing

Recipe by  

"This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!"

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Ingredients Edit and Save

Original recipe makes 2 steaks Change Servings
  • PREP

    20 mins
  • COOK

    4 mins

    24 mins


  1. In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
  2. Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.
  3. To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2003

My husband and I absolutly love it, we'll be having this one often. I cooked his a little longer, he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south.

Most Helpful Critical Review
Aug 02, 2005

This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna!


26 Ratings

May 06, 2005

This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous!

Mar 22, 2008

Absolutely delicious -- I did feel that the recipe had way too much powder mixture to coat the fish and half the amount would have done the trick. But a keeper recipe, at any rate.

Dec 25, 2006

I personally love this recipe, but my girlfriend thinks it's a little too salty. She prefers the "sesame seared tuna," also on this website, also excellent. But if you don't mind a little (lot) of miso, I highly recommend this one.

Jan 31, 2011

Way too salty! I eliminated most of the salt and it was still too salty.

Dec 22, 2010

I only made the miso sauce and flash seared the tuna in olive oil (leaving the middle raw). As a few have pointed out the miso topping is too salty with just soy sauce and not the correct consistancy with one tablespoon of liquid. Yes, will have to add water until the consistancy is gravy-like. I added pineapple teriyaki and sweetened lemon jucie to the topping. I think Ponzu (instead of soy sauce) + teriyaki could get a similar effect. The miso adds a nice flavor, but recipe needs to be fixed to add water to topping.

Jan 02, 2007

can cut whole coating recipe in half for 2 or even 4 pieces of fish also bring the flour ratio down even more. The tuna was good mildly seasoned. The sauce was horrible! I dumped it out and mixed 1 T. mayo with 1/4 cup gyoza sauce and 1 t. mirin. Hot oil served on the side. Hubby loved it with the hot oil and kids liked it plain.


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