Sesame Crusted Ahi Tuna
There is something truly magical about a perfectly seared piece of ahi tuna. The exterior shatters with every bite, releasing the nutty, toasted aroma of black and white sesame seeds, while the interior remains cool, silky, and ruby red. This is the kind of dish that looks like it belongs on a white tablecloth, yet it comes together in under fifteen minutes.
The secret lies in the sear. A screaming hot cast iron pan, a generous sesame crust, and barely sixty seconds per side. That contrast between the caramelized, crunchy coating and the tender raw center is what makes this dish unforgettable.
Served alongside a bright soy ginger dipping sauce and cool, tangy pickled cucumber, every element on the plate has a purpose. The sauce adds depth and umami. The cucumber brings acid and crunch. Together, they transform simple seared tuna into a composed, restaurant quality meal you can pull off any weeknight.
Ingredients
- ● 4 pieces Sushi-grade ahi tuna steaks
- ● 1/4 cup White sesame seeds
- ● 1/4 cup Black sesame seeds
- ● 3 tbsp Soy sauce (tamari for gluten-free)
- ● 1 tbsp Fresh ginger
- ● 2 tbsp Rice vinegar
- ● 1 tbsp Sesame oil
- ● 1 tsp Honey
- ● 1 whole English cucumber
- ● 1 tbsp Lime juice
- ● 2 tbsp Avocado oil
- ● 1/4 tsp Crushed red pepper flakes
- ● 2 stalks Scallions
Instructions
- 1Prepare the dipping sauce by whisking together soy sauce, grated ginger, rice vinegar, sesame oil, and honey in a small bowl. Set aside to let the flavors meld.
- 2Make the quick pickled cucumber by tossing the thinly sliced cucumber with lime juice, a pinch of salt, and red pepper flakes. Refrigerate while you prepare the tuna.
- 3Pat the ahi tuna steaks completely dry with paper towels. Season lightly with salt on all sides.
- 4Combine the white and black sesame seeds on a wide plate. Press each tuna steak firmly into the sesame mixture, coating the top, bottom, and all sides evenly.
- 5Heat avocado oil in a cast iron skillet over high heat until the oil just begins to smoke. The pan must be extremely hot.
- 6Carefully place the sesame crusted tuna steaks in the hot pan. Sear for 45 to 60 seconds per side, pressing gently to ensure even contact with the surface.
- 7Remove the tuna from the pan immediately and let it rest on a cutting board for one minute. The interior should remain raw and deep pink.
- 8Slice each tuna steak against the grain into half inch thick pieces using a very sharp knife.
- 9Arrange the sliced tuna on plates alongside the pickled cucumber. Drizzle with dipping sauce, garnish with sliced scallions, and serve immediately.
Nutrition Facts
| Calories | 340 |
|---|---|
| Protein | 42g |
| Carbohydrates | 8g |
| Fat | 16g |
