Black Sesame Crusted Tuna (Printable)

Sushi-grade tuna coated in black sesame seeds, pan-seared rare and paired with wasabi mayo.

# What you need:

→ Tuna

01 - 2 sushi-grade tuna steaks (6 oz each), about 1 inch thick
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - Salt and freshly ground black pepper to taste

→ Crust

05 - 1/2 cup black sesame seeds, toasted
06 - 1/4 cup white sesame seeds, toasted (optional)

→ Wasabi Mayo

07 - 1/4 cup mayonnaise
08 - 1 to 2 teaspoons wasabi paste
09 - 1 teaspoon rice vinegar
10 - 1 teaspoon lemon juice

→ Garnish

11 - Thinly sliced scallions
12 - Pickled ginger
13 - Lemon wedges

# How to make it:

01 - Pat tuna steaks dry with paper towels. Brush all sides with soy sauce and sesame oil, then season lightly with salt and pepper.
02 - Spread black sesame seeds and optional white sesame seeds on a shallow plate. Press each tuna steak firmly into the seeds, coating all sides evenly.
03 - Heat a non-stick skillet or cast-iron pan over high heat until very hot, approximately 2 minutes. Add a small amount of oil to the pan.
04 - Sear tuna steaks for 30 to 45 seconds per side, ensuring the sesame crust turns golden while the interior remains rare. Transfer to a clean plate and let rest briefly.
05 - In a small bowl, whisk together mayonnaise, wasabi paste, rice vinegar, and lemon juice until smooth. Adjust wasabi intensity to your preference.
06 - Slice tuna steaks against the grain into 1/2-inch thick slices. Arrange on plates, drizzle with wasabi mayo, and garnish with scallions, pickled ginger, and lemon wedges as desired.

# Helpful Hints:

01 -
  • Restaurant Quality: Achieve a high-end look and taste in under 20 minutes total.
  • Texture Contrast: The nutty, crunchy sesame crust provides the perfect foil to the tender, rare tuna.
  • Simple Sophistication: Uses accessible ingredients like soy sauce and mayonnaise to create complex, bold flavors.
02 -
  • High Heat is Key: Ensure your pan is very hot before searing to get a crispy crust without overcooking the center.
  • Clean Slices: Use a sharp chef's knife to slice against the grain for the cleanest presentation.
  • Resting: Allow the tuna to rest for a minute after searing to let the juices redistribute before slicing.
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