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Sesame Seared Tuna


"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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20 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 4 servings (4 steaks)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 292
  1. 402 Ratings

Most helpful positive review

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)...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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)...

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 beca...

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 consumptio...

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" Teriy...

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 ...

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!

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...

Delicious. I have been waiting to try this recipe for a while now. I only make fresh tuna for occasions and it was sensational. The sesame seeds were a great crunchy contrast to the tuna stea...

ABSOLUTELY OUTRAGEOUS!!!! My kids love tuna steaks and we always eat them rare, (this is a must or you might as well toss them) however, this is the first time we've made them this rare and I mu...