Sesame-crusted tuna seared rare with a wasabi-soy dipping sauce
Seared Ahi Tuna Steaks
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Servings
2
2 tuna steaks
Difficulty
Easy
Cost
Premium
$$$
Seared Ahi Tuna Steaks
Sesame-crusted tuna seared rare with a wasabi-soy dipping sauce
★4.4(17)
Restaurant-quality sushi-grade ahi tuna steaks coated in sesame seeds, seared to a perfect rare center, sliced and served with wasabi-soy sauce.
10m
Prep Time
4m
Cook Time
14m
Total Time
2
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
There are few things more visually stunning on a dinner plate than a perfectly seared ahi tuna steak — a thin ring of golden-seared crust giving way to a ruby-red, buttery interior. This is the kind of dish that looks like it took culinary school to master but actually requires nothing more than a hot pan and about 4 minutes of cooking time.
The sesame seed crust adds a wonderful nutty crunch that pairs beautifully with the clean, meaty flavor of the tuna. Sliced thin and fanned across a plate with a pool of wasabi-soy dipping sauce, this is an appetizer or light main course that belongs at every date night and dinner party. The key is buying the best quality tuna you can find and barely cooking it.
Ingredients
- 2 sushi-grade ahi tuna steaks (6-8 oz each, about 1 inch thick)
- 1/4 cup white sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon wasabi paste (adjust to taste)
- 1 teaspoon sesame oil
Instructions
- 1
Mix white and black sesame seeds on a plate. Pat tuna steaks very dry and season lightly with salt.
- 2
Press each tuna steak firmly into the sesame seeds to coat all sides evenly.
- 3
Whisk together soy sauce, rice vinegar, wasabi paste, and sesame oil in a small bowl for the dipping sauce.
- 4
Heat a cast-iron or stainless steel skillet over the highest heat for 2 minutes. Add a tablespoon of high-heat oil.
- 5
Sear tuna for 30-60 seconds per side — you want a golden crust about 1/8 inch deep with a completely raw center.
- 6
Transfer to a cutting board, rest for 1 minute, then slice across the grain into 1/4-inch thick pieces. Fan out on plates and serve with dipping 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
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ahi tunaYellowtail or sushi-grade salmon
Both sear beautifully and can be served rare
WasabiSriracha or yuzu kosho
Each provides a different type of heat for the dipping sauce
Sesame seedsEverything bagel seasoning
A trendy alternative that adds garlic and onion flavors to the crust
Tips & Storage
Pro Tips
The pan must be absolutely screaming hot. If the tuna does not sizzle violently on contact, the pan is not hot enough.
Do not touch or move the tuna once it hits the pan. Let it sear undisturbed for the crispiest crust.
Buy the freshest sushi-grade tuna you can find. The quality of the fish is everything in this dish.
Use a very sharp knife to slice the tuna cleanly without shredding the delicate flesh.
Storage
Seared ahi tuna is best consumed immediately. Leftovers can be refrigerated for 1 day and served cold over salad.
Reheating
Do not reheat. This dish is meant to be served with a rare center. Enjoy leftovers cold.
Nutrition Facts
Per serving (1 tuna steak) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates4g
Fat16g
Fiber1g
Sugar0g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does sushi-grade mean?
- Sushi-grade indicates the fish has been flash-frozen to kill parasites and is safe for raw or rare consumption. Buy from a trusted fishmonger who can confirm the designation.
- How do I know when to flip?
- After 30-60 seconds, peek at the edge of the tuna. You should see about 1/8 inch of cooked (grayish) flesh on the bottom. The vast majority should still be deep red.
Explore More
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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