Served with fresh salad greens, steamed white rice, and soy sauce for dipping, these pan-seared tuna steaks make a deliciously light and simple meal.
Tuna buying tips
The cooking method for tuna steaks is very easy and straightforward, so the only secret to success is the quality of the fish. When purchasing tuna steaks to be served rare or raw in the center, be sure to shop with a reputable vendor and look for the designation of sushi and/or sashimi grade.
While there are no actual laws in place that govern this labeling, knowledgeable vendors generally require that any fish bearing the sushi or sashimi grade has been frozen at or below recommended temperatures for specified amounts of time. These guidelines ensure that the fish is safe to be consumed raw, so if you have questions, don’t hesitate to ask.
Handling guidelines for sushi / sashimi grade tuna:
- Frozen for at least 7 days at -20°C (-4°F) or
- Flash-frozen at -35°C (-31°F) for a minimum of 15 hours
If you like pan-seared tuna, you may want to try Salade Niçoise with Pan-Seared Tuna, our version of a classic French salad made with tuna, hard-cooked eggs, green beans, lettuce, tomatoes, Niçoise olives, capers, and anchovies.
Sesame-Crusted Tuna Steaks
Ingredients
- 4 tuna steaks, 1-inch thick, about 6 ounces each
- 1/3 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 teaspoons toasted sesame oil
- 2 tablespoons soy sauce
- Freshly ground black pepper
- Vegetable oil
Instructions
- Combine the white and black sesame seeds on a plate and spread them in a thin layer.
- Whisk the sesame oil and soy sauce together in a small bowl. Using a spoon, drizzle a little of the mixture over each tuna steak and rub with the back of a spoon to cover the entire surface.
- Season with a little black pepper, then turn the steaks and repeat the process.
- Dredge the tuna steaks in sesame seeds (sides included), pressing gently to ensure they cover the fish evenly and completely.
- Film the bottom of a heavy pan with a small amount of vegetable oil, then heat over medium-high heat until shimmering.
- Working in batches to avoid overcrowding the pan, add 2 of the tuna steaks and sear just long enough for the white sesame seeds to develop a little golden color, 1 to 1-1/2 minutes per side.
- If desired, you can use tongs to gently support the steaks and sear the edges of the steaks all the way around as well, 15 to 20 seconds total should be enough time.
- Transfer the tuna to a cutting board and repeat the process with the remaining steaks.
- Cut the tuna steaks into thin slices and arrange over fresh greens.
- Serve with soy sauce and wasabi for dipping, steamed rice on the side, and a garnish of sliced scallions.
Victoria Reback says
Great recipe trying tonight! My favorite in a restaurant.
Michael says
If the tuna steaks are more than an inch thick then more cooking time is needed but in general I was quite satisfied with the results. I liked that no marinade was needed. Getting the oil to the right temperature is key. And I love testing my tolerance for wasabi.
Gail R Lesnick says
Wonderful!! Fast and easy. Just like in the best restaurants.
iltran says
This works! Other recipes I tried don’t, the sauce is too salty and the sesame seeds fall off because the suggested heat is too high. I’m greedy (generous?) with the sesame seeds so the coverage is at least as complete as the photos show, and I like covering/ searing the sides as well. Next time I will cook just 30 seconds each side instead of 1 minute each side, I prefer the rare result shown in the photo. Mine was only 1/4 pink for a 5/8-inch thick piece of tuna.
Lynne Webb says
Glad to hear you liked the tuna – 30 seconds sounds like the perfect amount of time for a slightly thinner steak.
Tommy Pressly says
Peel and slice cucumbers, put in ice water for about 20 minutes, remove from ice water and drain, combine with pickled ginger. In small condiment bowls(3) add
1. With soy sauce, 2.with wasabi, 3. With cucumber and pickled ginger . Fire up a cast iron griddle over medium high heat, dry tuna filets, dip in lemon butter and old bay, place in bowl of sesame seeds, place onto greased griddle until tuna turns white about 1/2 inch up the filet, turn and cook until flip side turns white about 1/2 inch on the flip side( don’t over cook) .Place cucumber/ginger, wasabi ( a little bit goes a long way) , and dip into soy sauce . Unbelievable!!!
Lynne Webb says
Sounds delicious Tommy! Thank you so much for sharing.
Camille says
Excellent recipe and very easy to prepare!
Tom says
I made this simple recipe tonight and my wife and I both loved it!!! Great flavor and a little bit of crunch from the sesame! I seared for just 1 minute each side, and did the edges for 20 seconds each. Bought the tuna from a high-quality fishmonger in our area.
Lynne Webb says
Hi Tom,
It’s good to hear you liked the tuna – thanks for taking the time to let us know.
Carol G. says
Be sure to use sushi grade tuna and following these instructions carefully will give you great results. It is really a treat to serve this at home.and so much less expensive ! Do not overcook!!
Lynne Webb says
Hi Carol,
Glad you liked the seared tuna. You’re right, it really is simple and less expensive to make at home.