Seared rare tuna with sesame crust
Grilled Tuna Steaks
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Servings
4
4 steaks
Difficulty
Medium
Cost
Premium
$$$
Grilled Tuna Steaks
Seared rare tuna with sesame crust
★4.5(19)
Sushi-grade tuna steaks seared on a blazing hot grill with a sesame crust, served rare in the center. A stunning dish ready in under 10 minutes.
10m
Prep Time
4m
Cook Time
14m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
The key to great grilled tuna is a screaming hot grill and a quick sear—you want a caramelized crust outside with a cool, ruby-red center. Sushi-grade tuna makes all the difference.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 4 sushi-grade ahi tuna steaks (6 oz each, 1 inch thick)
- 1/4 cup sesame seeds (mix of black and white)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- Wasabi and pickled ginger for serving
Instructions
- 1
Whisk soy sauce, sesame oil, and rice vinegar. Marinate tuna steaks for 5 minutes, no longer.
- 2
Press sesame seeds onto all sides of each steak, coating evenly.
- 3
Preheat grill to the highest heat possible. Oil the grates well.
- 4
Grill tuna 1-2 minutes per side for rare, or 2-3 minutes for medium-rare. Do not overcook.
- 5
Slice against the grain into 1/2-inch thick slices and serve with wasabi, pickled ginger, and soy sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ahi tunaYellowtail or salmon steaks
Different flavor profile but can be seared similarly
Sesame seedsEverything bagel seasoning
Adds garlic, onion, and poppy seed flavors
Tips & Storage
Pro Tips
Buy the freshest sushi-grade tuna you can find—frozen and thawed is perfectly fine.
The grill must be blazing hot so the crust sears before the interior overcooks.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Seared tuna is best eaten immediately. Refrigerate leftovers for 1 day only.
Reheating
Do not reheat—serve leftover tuna cold, sliced thin over salad.
Nutrition Facts
Per serving (65mg) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates12g
Fat4g
Fiber480mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does sushi-grade mean?
- It means the fish was flash-frozen to kill parasites and is safe to eat raw or rare.
- Can I cook tuna well done?
- You can, but it becomes dry and loses its delicate flavor—medium-rare is ideal.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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