📝 About This Recipe
This exquisite dish celebrates the buttery texture of premium Sashimi-grade Ahi tuna, elevated by a nutty, dual-toned sesame crust. Inspired by Japanese fusion techniques, the fish is flash-seared to achieve a beautiful contrast between the warm, crisp exterior and the cool, ruby-red rare center. It is a sophisticated, protein-rich masterpiece that delivers a symphony of umami, spice, and citrus in every bite.
🥗 Ingredients
The Tuna
- 4 pieces Sashimi-grade Ahi Tuna Steaks (approx. 6 oz each, 1.5 inches thick)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Neutral Oil (Grapeseed or Avocado oil for high-heat searing)
The Sesame Crust
- 1/4 cup White Sesame Seeds
- 1/4 cup Black Sesame Seeds
- 1 tablespoon Toasted Sesame Oil (used as a binder)
Wasabi-Ginger Glaze
- 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Honey
- 1 tablespoon Fresh Ginger (finely grated)
- 1-2 teaspoons Wasabi Paste (adjust to desired heat level)
- 1/2 piece Lime Juice (freshly squeezed)
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Radish (paper-thin slices for crunch)
👨🍳 Instructions
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1
Remove the tuna steaks from the refrigerator about 15-20 minutes before cooking to take the chill off, ensuring an even sear.
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2
In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, wasabi paste, and lime juice until the honey and wasabi are fully dissolved. Set aside.
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3
Pat the tuna steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good crust; dry fish ensures the seeds stick and the fish sears rather than steams.
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4
In a shallow plate or pie dish, combine the white and black sesame seeds, mixing them evenly.
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5
Lightly brush each tuna steak with a thin coating of toasted sesame oil, then season sparingly with salt and pepper (remember the glaze is salty).
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6
Press each side of the tuna steaks into the sesame seed mixture, coating them thoroughly. Press firmly so the seeds adhere to the flesh.
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7
Heat a heavy-bottomed cast iron or stainless steel skillet over high heat. Add the neutral oil and wait until it is shimmering and just starting to smoke.
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8
Carefully place the tuna steaks in the hot pan. Sear for exactly 45-60 seconds per side. You are looking for the sesame seeds to become fragrant and golden, while the tuna remains rare in the middle.
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9
Using tongs, briefly sear the edges of the steaks (about 15 seconds per edge) to ensure the sesame crust is toasted all the way around.
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10
Immediately remove the tuna from the pan and transfer to a cutting board. Let it rest for 2 minutes.
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11
Using a very sharp non-serrated knife, slice the tuna into 1/2-inch thick slices against the grain.
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12
Arrange the slices on a platter, drizzle generously with the prepared Wasabi-Ginger glaze, and garnish with green onions, cilantro, and radish slices.
💡 Chef's Tips
Always use Sashimi-grade tuna for this recipe since the center remains raw. Do not overcook; tuna becomes dry and tough if cooked past medium-rare. If the sesame seeds start to burn too quickly, slightly lower the heat to medium-high. Use a very sharp knife to slice the tuna to prevent the sesame crust from tearing away from the fish. For an extra smooth glaze, strain it through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber and seaweed salad (Sunomono). Pair with a chilled glass of dry Riesling or a crisp Japanese lager. Accompaniment: A side of steamed jasmine rice or coconut rice works beautifully to soak up the extra glaze. Serve as an appetizer by slicing into smaller cubes and serving on individual ceramic spoons. A light stir-fry of bok choy and snap peas makes for a perfect healthy side dish.