Welcome, home cooks! If you’re craving a protein-packed dinner that’s both elegant and easy, you’ve landed in the right place. Sesame-crusted tuna steaks are the ultimate weeknight hero—ready in minutes, bursting with flavor, and endlessly versatile. Dive into our roundup of 20 savory recipes, from zesty glazes to simple pan-seared perfection, and discover your new favorite way to enjoy this delicious fish.
Sesame-Crusted Tuna Steak with Ginger Soy Glaze
Unbelievably, you’re about to make a restaurant-worthy tuna steak that’ll have your guests thinking you secretly trained under a sushi master—no culinary school required, just a trusty skillet and a dash of confidence.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (I grab sushi-grade from the fish counter—it’s worth the splurge!)
– ¼ cup white sesame seeds (toasted ones add a nutty punch, but plain work in a pinch)
– 2 tablespoons black sesame seeds (for that gorgeous speckled crust)
– 2 tablespoons vegetable oil (my go-to for high-heat searing without smoking up the kitchen)
– ¼ cup low-sodium soy sauce (I swear by this to control saltiness)
– 2 tablespoons honey (local wildflower honey gives a subtle floral note)
– 1 tablespoon freshly grated ginger (peel and grate it right before—none of that jarred stuff!)
– 2 garlic cloves, minced (freshly minced, please—it makes all the difference)
– 1 tablespoon rice vinegar (a splash brightens the glaze perfectly)
– ¼ teaspoon red pepper flakes (optional, but I love a hint of heat)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this helps the sesame seeds stick like glue.
2. In a shallow dish, mix the white and black sesame seeds, then press each tuna steak firmly into the mixture to coat all sides evenly.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes (tip: test with a drop of water—it should sizzle immediately).
4. Place the sesame-crusted tuna steaks in the skillet and sear for 2 minutes per side for medium-rare, or until the crust is golden brown (tip: don’t move them around—let that crust form!).
5. Transfer the tuna to a plate and tent loosely with foil to rest.
6. In the same skillet, reduce the heat to medium and add the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and red pepper flakes (if using).
7. Whisk the mixture constantly for 3–4 minutes until it thickens slightly and bubbles gently (tip: watch closely—it can burn fast!).
8. Remove the skillet from heat and drizzle the ginger soy glaze over the rested tuna steaks.
Deliciously, you’ve got a dish with a crisp, nutty crust giving way to buttery-soft tuna, all wrapped in a sweet-savory glaze that’s downright addictive. Serve it sliced over a bed of jasmine rice with steamed bok choy, or get fancy and stack it on avocado toast for a brunch twist—either way, prepare for compliments!
Pan-Seared Sesame Tuna Steak with Wasabi Mayo
Okay, let’s get real—sometimes you want a restaurant-worthy meal without the restaurant-worthy fuss. This pan-seared sesame tuna steak with wasabi mayo is your ticket to feeling fancy with minimal effort. It’s the kind of dish that makes you look like a pro, even if you’re just winging it in your kitchen.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (sushi-grade is a must for that perfect sear)
– 2 tablespoons sesame seeds, toasted (I toast mine in a dry pan for 2 minutes—it’s a game-changer for nutty flavor)
– 2 tablespoons olive oil, extra virgin is my go-to for a fruity kick
– 1/4 cup mayonnaise (full-fat, please—it makes the wasabi mayo extra creamy)
– 1 tablespoon wasabi paste (adjust if you’re a heat-seeker, but start here to avoid a sinus-clearing surprise)
– 1 tablespoon soy sauce (I always use low-sodium to control the salt)
– 1 teaspoon honey (a little sweetness balances the wasabi’s punch)
– 1/4 teaspoon black pepper, freshly ground (skip the pre-ground stuff—it’s worth the extra twist)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this ensures a crispy sear, not a steam bath.
2. In a small bowl, whisk together the mayonnaise, wasabi paste, soy sauce, honey, and black pepper until smooth; set aside for the flavors to mingle.
3. Spread the sesame seeds on a plate and press each tuna steak firmly into them, coating both sides evenly.
4. Heat the olive oil in a heavy skillet (like cast iron) over medium-high heat until it shimmers, about 2 minutes.
5. Place the tuna steaks in the skillet and sear for 2 minutes per side for rare—don’t move them to get that golden crust.
6. Flip the steaks carefully with tongs and sear the other side for another 2 minutes; for medium-rare, add 30 seconds per side.
7. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to lock in the juices.
8. Slice the tuna against the grain into 1/2-inch thick pieces.
9. Drizzle the wasabi mayo over the slices or serve it on the side for dipping.
Whew, that was quick, right? The tuna emerges with a crunchy sesame crust giving way to a buttery, melt-in-your-mouth center, while the wasabi mayo adds a cool, spicy kick that’ll have you licking the plate. Try serving it over a bed of greens or with crispy sweet potato fries for a fun twist—it’s basically a party on a plate.
Grilled Sesame Tuna Steak with Mango Salsa
Mmm, picture this: a perfectly seared tuna steak that’s kissed by the grill, topped with a vibrant mango salsa that practically screams summer. It’s the kind of dish that makes you feel fancy without needing a culinary degree, and trust me, your taste buds will throw a little party. Let’s turn up the heat and get cooking!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 tuna steaks (about 6 oz each, go for sushi-grade if you can—it’s worth the splurge for that melt-in-your-mouth texture)
– 2 tbsp toasted sesame oil (my secret weapon for that nutty aroma)
– 1 tbsp soy sauce (I always grab the low-sodium kind to keep things balanced)
– 1 tsp honey (a little sweetness to caramelize that crust)
– 1 ripe mango, diced (pick one that gives slightly when squeezed—no rock-hard imposters!)
– 1/4 cup red onion, finely chopped (I like it sharp, but you can soak it in cold water for 5 minutes to mellow it out)
– 1 jalapeño, seeded and minced (adjust to your spice tolerance—I go medium-hot)
– 2 tbsp fresh cilantro, chopped (don’t skip this; it’s the salsa’s best friend)
– 1 tbsp lime juice (freshly squeezed, please—bottled just won’t do)
– Salt to taste (I use a pinch of sea salt for that clean finish)
Instructions
1. In a small bowl, whisk together 2 tbsp toasted sesame oil, 1 tbsp soy sauce, and 1 tsp honey until well combined.
2. Place the 2 tuna steaks in a shallow dish and pour the marinade over them, coating evenly. Let them sit at room temperature for 10 minutes—this helps the flavors sink in without making the fish mushy.
3. While the tuna marinates, combine 1 diced mango, 1/4 cup chopped red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a medium bowl. Gently toss and set aside.
4. Preheat a grill or grill pan to high heat (about 450°F). Tip: Make sure it’s screaming hot to get those beautiful grill marks.
5. Remove the tuna steaks from the marinade and pat them dry with paper towels—this prevents steaming and ensures a good sear.
6. Place the tuna steaks on the grill and cook for 3-4 minutes per side for medium-rare, or until the exterior is charred but the center is still pink. Tip: Don’t move them around; let them develop that crust.
7. Transfer the tuna to a cutting board and let it rest for 2 minutes to allow the juices to redistribute.
8. Slice the tuna steaks against the grain into 1/2-inch thick pieces. Tip: Cutting against the grain makes each bite tender and easy to chew.
9. Serve the sliced tuna topped generously with the mango salsa.
Oh, the magic happens when that slightly charred, sesame-crusted tuna meets the sweet and zesty salsa—it’s a textural dream with a juicy bite. I love pairing it with a simple side of coconut rice or crisp greens for a meal that feels like a tropical getaway on a plate.
Black and White Sesame Tuna Steak with Citrus Dressing
Sick of the same old chicken? Let’s shake things up with a restaurant-worthy tuna steak that’s surprisingly simple to master at home. This dish is a flavor fiesta where nutty sesame meets bright citrus, all wrapped around a perfectly seared piece of fish—it’s basically a party on a plate, and you’re the host.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, quality here is non-negotiable)
– 1/4 cup white sesame seeds
– 1/4 cup black sesame seeds (they add such a cool visual pop)
– 2 tablespoons avocado oil, my high-smoke-point hero for searing
– 1/4 cup fresh orange juice, squeezed from about 1 medium orange (none of that bottled stuff, please)
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce (I always reach for low-sodium to control the salt)
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes, for a subtle kick
– 2 green onions, thinly sliced
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is crucial for that epic sear. Tip: A dry surface equals maximum crust, not steam.
2. On a large plate, mix the white and black sesame seeds, then press each tuna steak firmly into the mixture to coat all sides evenly.
3. Heat the avocado oil in a large skillet (cast iron is my favorite for this) over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the coated tuna steaks in the hot skillet. Sear for 2 minutes per side for rare, or 3 minutes per side for medium-rare. Tip: Don’t move them around; let that beautiful crust form.
5. Transfer the seared tuna to a cutting board and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute so every bite is tender.
6. While the tuna rests, whisk together the orange juice, lime juice, soy sauce, honey, and red pepper flakes in a small bowl until the honey is fully dissolved.
7. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
8. Arrange the tuna slices on plates, drizzle generously with the citrus dressing, and sprinkle with the sliced green onions.
Luxuriously tender on the inside with a crisp, nutty crust, this tuna is a textural dream. The bright, tangy dressing cuts through the richness perfectly—try serving it over a bed of cool soba noodles or alongside a simple avocado salad for a full meal that’ll impress any dinner guest.
Sesame Tuna Steak with Honey Garlic Sauce
Oof, are you ready to make your taste buds do a happy dance? This sesame-crusted tuna steak with honey garlic sauce is the kind of dish that looks fancy enough to impress a date but is secretly a weeknight warrior—quick, easy, and packed with flavor that’ll have you licking the plate. Let’s get searing!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (sushi-grade is my go-to for that perfect sear)
– 1/4 cup white sesame seeds (toasted for extra nuttiness, trust me)
– 2 tablespoons soy sauce (I always grab low-sodium to control the salt)
– 3 tablespoons honey (local wildflower honey adds a lovely floral note)
– 4 cloves garlic, minced (freshly minced, please—no jarred stuff!)
– 1 tablespoon olive oil (extra virgin is my kitchen MVP)
– 1 teaspoon rice vinegar (a splash for brightness)
– 1/4 teaspoon black pepper (freshly cracked for that zing)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is key for a good crust, so don’t skip it!
2. Pour the sesame seeds onto a plate and press each tuna steak firmly into them, coating all sides evenly.
3. In a small bowl, whisk together the soy sauce, honey, minced garlic, and rice vinegar until smooth to make the sauce.
4. Heat the olive oil in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the sesame-crusted tuna steaks in the hot skillet and sear for 2 minutes per side for medium-rare, or until the crust is golden brown.
6. Tip: Resist the urge to move the steaks while searing—let them develop that beautiful crust!
7. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow the juices to redistribute.
8. Pour the honey garlic sauce into the same skillet (no need to clean it) and cook over medium heat for 1-2 minutes, stirring constantly, until it thickens slightly and becomes fragrant.
9. Tip: Watch the sauce closely—it can burn quickly due to the honey, so keep it moving!
10. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
11. Drizzle the warm honey garlic sauce over the sliced tuna just before serving.
12. Tip: For extra flair, sprinkle any leftover toasted sesame seeds on top as a garnish.
Lusciously tender on the inside with a satisfyingly crunchy sesame crust, each bite is a sweet-savory symphony thanks to that sticky honey garlic glaze. Serve it over a bed of jasmine rice to soak up every last drop of sauce, or slice it thin and pile it onto crispy wonton chips for an irresistible appetizer—either way, it’s a showstopper that’ll have everyone asking for seconds!
Seared Sesame Tuna Steak with Avocado Salad
Miraculously, you can transform a fancy restaurant dish into a weeknight hero in under 30 minutes—no culinary degree required. This seared sesame tuna steak with avocado salad is the ultimate power move: it looks impressively gourmet but is secretly a breeze to pull off, making you the undisputed kitchen rockstar of your household. Let’s get sizzling!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, quality matters here for that perfect sear)
– 1/4 cup white sesame seeds (toasted ones add a nutty depth, but plain work in a pinch)
– 1 tablespoon black sesame seeds (mostly for that gorgeous speckled look)
– 2 tablespoons avocado oil (my high-smoke-point hero for searing without the kitchen smoke alarm symphony)
– 1 ripe avocado, diced (go for one that yields slightly to pressure—no mushy business!)
– 1 cup cherry tomatoes, halved (the sweet little bursts of joy)
– 1/4 cup red onion, finely chopped (a quick soak in ice water tames the bite if you’re sensitive)
– 2 tablespoons fresh lime juice (about 1 lime, freshly squeezed—bottled just doesn’t sing the same tune)
– 1 tablespoon extra virgin olive oil (my go-to for dressings, it adds a fruity note)
– 1/4 teaspoon sea salt (I’m generous with it to balance the richness)
– 1/4 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is crucial for a good sear, not a steam.
2. On a plate, mix the white and black sesame seeds, then press each tuna steak firmly into the mixture to coat all sides evenly.
3. In a medium bowl, combine the diced avocado, halved cherry tomatoes, and chopped red onion.
4. Whisk together the fresh lime juice, extra virgin olive oil, sea salt, and black pepper in a small bowl to make the dressing.
5. Pour the dressing over the avocado mixture and gently toss to coat—be careful not to mash the avocado.
6. Heat the avocado oil in a heavy skillet (like cast iron) over medium-high heat until it shimmers, about 2 minutes.
7. Place the sesame-crusted tuna steaks in the hot skillet and sear for 2 minutes per side for rare, or 3 minutes per side for medium-rare—don’t move them until it’s time to flip!
8. Transfer the seared tuna to a cutting board and let it rest for 2 minutes to allow the juices to redistribute.
9. Slice the tuna steaks against the grain into 1/2-inch thick pieces.
10. Divide the avocado salad between two plates and arrange the sliced tuna on top.
Kindly note that the contrast here is everything: the cool, creamy avocado salad plays off the warm, crusty tuna with its nutty sesame crunch. For a fun twist, serve it over a bed of mixed greens or with a drizzle of spicy mayo—leftovers? Ha, as if!
Sesame-Crusted Tuna Steak with Spicy Sriracha Aioli
Just when you thought tuna couldn’t get any more exciting, we’re giving it a crunchy sesame makeover and a spicy sriracha hug. This dish is basically a flavor party where the tuna is the guest of honor and the aioli is the DJ—trust me, your taste buds will be dancing. Perfect for when you want to feel fancy without spending hours in the kitchen.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick—look for sushi-grade if you can, it makes all the difference
– 1/4 cup white sesame seeds, toasted for extra nuttiness (I always toast mine in a dry pan for 2 minutes until golden)
– 1/4 cup black sesame seeds, because why not add some visual drama?
– 1/4 cup all-purpose flour, just enough to coat
– 1 large egg, lightly beaten—I prefer room temp eggs here for even coating
– 2 tablespoons extra virgin olive oil, my go-to for high-heat searing
– 1/2 cup mayonnaise, use the good stuff, not the sad sandwich kind
– 2 tablespoons sriracha sauce, adjust if you’re a spice wimp (no judgment)
– 1 tablespoon fresh lime juice, squeezed right before mixing to keep it zesty
– 1 teaspoon honey, to balance the heat with a touch of sweetness
– Salt and black pepper, for seasoning—I’m generous with both
Instructions
1. Pat the tuna steaks dry with paper towels and season both sides generously with salt and black pepper.
2. Place the flour on a shallow plate, the beaten egg in a bowl, and mix the white and black sesame seeds on another plate.
3. Dredge each tuna steak in the flour, shaking off any excess—this helps the egg stick better.
4. Dip the floured tuna into the egg, letting any extra drip off to avoid a soggy crust.
5. Press the tuna firmly into the sesame seed mixture, coating all sides evenly; tip: use your hands to pat the seeds on for maximum coverage.
6. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the tuna steaks in the skillet and sear for 2 minutes per side for medium-rare—don’t move them around, let that crust form!
8. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow juices to redistribute.
9. While the tuna rests, whisk together the mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth; tip: taste and add more sriracha if you’re feeling brave.
10. Slice the tuna against the grain into 1/2-inch thick pieces.
11. Serve the sliced tuna with the spicy sriracha aioli drizzled on top or on the side for dipping.
That first bite delivers a satisfying crunch from the sesame seeds, followed by the tender, buttery tuna that practically melts in your mouth. The spicy aioli adds a creamy kick that’ll have you licking the plate—seriously, it’s that good. Try serving it over a bed of greens or with crispy sweet potato fries for a meal that’s both elegant and totally Instagram-worthy.
Marinated Sesame Tuna Steak with Sesame Noodles
Sick of the same old weeknight dinners? Let’s shake things up with a dish that’s fancy enough for a date night but easy enough for a Tuesday—marinated sesame tuna steak with sesame noodles. This dynamic duo brings restaurant-quality flair to your kitchen without the fuss or the fancy price tag.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick—trust me, splurge on the good stuff here for that melt-in-your-mouth texture.
– 1/4 cup low-sodium soy sauce, my pantry hero for balancing saltiness without overwhelming.
– 2 tablespoons toasted sesame oil, because that nutty aroma is everything.
– 1 tablespoon honey, for a touch of sweetness to round out the marinade.
– 2 cloves garlic, minced—fresh is best, but I won’t judge if you use the jarred kind in a pinch.
– 1 teaspoon grated fresh ginger, the zing that wakes up the flavors.
– 8 ounces dried udon noodles, my go-to for their chewy, satisfying bite.
– 2 tablespoons sesame seeds, toasted for extra crunch (I always toast a big batch to keep on hand).
– 2 green onions, thinly sliced, for a fresh pop of color and flavor.
– 1 tablespoon vegetable oil, for searing—it has a high smoke point, so no kitchen smoke alarms, promise!
Instructions
1. In a shallow dish, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon grated ginger until well combined.
2. Place the 2 tuna steaks in the marinade, turning to coat evenly. Let them marinate at room temperature for 15 minutes—this short soak infuses flavor without making the fish mushy.
3. While the tuna marinates, bring a large pot of salted water to a boil over high heat. Add 8 ounces udon noodles and cook according to package directions, usually 8-10 minutes, until al dente.
4. Drain the noodles and toss them in the remaining marinade from the dish (yes, reuse it—no waste here!) until evenly coated. Set aside.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Remove the tuna steaks from the marinade, letting excess drip off, and place them in the hot skillet. Sear for 1-2 minutes per side for medium-rare, or until the exterior is browned but the center is still pink—overcooking turns tuna tough, so keep an eye on it!
7. Transfer the seared tuna to a cutting board and let it rest for 3 minutes to allow juices to redistribute.
8. Slice the tuna steaks against the grain into 1/2-inch thick pieces.
9. Divide the sesame noodles between two plates, top with sliced tuna, and sprinkle with 2 tablespoons toasted sesame seeds and sliced green onions.
Vibrant and utterly satisfying, this dish boasts a tender, seared tuna with a savory-sweet glaze, paired with chewy noodles that soak up every drop of flavor. Serve it with a crisp side salad or enjoy it straight from the skillet—it’s that good!
Sesame Tuna Steak with Teriyaki Glaze and Bok Choy
Picture this: you’re craving restaurant-quality seafood but your wallet is giving you the side-eye. Enter this sesame-crusted tuna steak—it’s the fancy dinner you can whip up in your own kitchen without needing a second mortgage. Trust me, your taste buds will throw a party, and your bank account will breathe a sigh of relief.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 (6-ounce) tuna steaks, about 1-inch thick—go for sushi-grade if you can swing it, because safety first (and it’s just better).
- ¼ cup low-sodium soy sauce—I’m team low-sodium here to avoid a salt bomb.
- 2 tablespoons honey, because sweetness balances the savory like a culinary yin-yang.
- 1 tablespoon rice vinegar, my secret weapon for that tangy kick.
- 1 teaspoon grated fresh ginger—skip the powdered stuff; fresh ginger is a game-changer.
- 1 garlic clove, minced finely (no one wants a rogue garlic chunk).
- ¼ cup white sesame seeds, for that irresistible nutty crunch.
- 1 tablespoon vegetable oil, my go-to for high-heat searing without smoking up the kitchen.
- 2 heads baby bok choy, halved lengthwise—these little guys cook up tender and sweet.
- 1 tablespoon toasted sesame oil, because it adds a deep, nutty aroma you can’t fake.
- Salt, just a pinch to season the bok choy—I keep it light since the glaze packs flavor.
Instructions
- In a small saucepan over medium heat, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 1 minced garlic clove. Bring to a simmer and cook for 3–4 minutes until slightly thickened, then remove from heat—this is your teriyaki glaze, and it’ll make your kitchen smell amazing. Tip: Don’t walk away; honey can burn quickly if left unattended.
- Pat 2 tuna steaks dry with paper towels to ensure a good sear. Press ¼ cup white sesame seeds evenly onto both sides of each steak, coating them thoroughly.
- Heat 1 tablespoon vegetable oil in a large skillet over high heat until shimmering, about 1 minute. Carefully add the tuna steaks and sear for 1–2 minutes per side for medium-rare, or until the sesame seeds are golden brown. Tip: Use tongs to flip the steaks gently to keep the crust intact.
- Transfer the tuna to a plate and tent with foil to rest. In the same skillet, reduce heat to medium and add 2 halved baby bok choy, cut-side down. Cook for 2–3 minutes until lightly charred, then flip and cook for another 1–2 minutes until tender. Drizzle with 1 tablespoon toasted sesame oil and a pinch of salt, tossing to coat.
- Slice the tuna steaks against the grain into ½-inch thick pieces. Plate with the bok choy and drizzle generously with the teriyaki glaze. Tip: Let the tuna rest for 2–3 minutes before slicing to keep it juicy.
Now, take a bite—that sesame crust gives a satisfying crunch against the buttery-soft tuna, while the teriyaki glaze adds a sweet-savory punch that’ll have you licking the plate. Serve it over a bed of steamed jasmine rice or with a side of quick-pickled cucumbers for a fresh contrast that’ll make this meal feel straight out of a trendy bistro.
Grilled Sesame Tuna Steak with Pineapple Relish
Dare I say there’s a better way to celebrate the season than with a steak that sizzles with sesame and gets a tropical kick? This grilled tuna number is your ticket to a dinner that feels fancy but is secretly a breeze—perfect for when you want to impress without the stress. Let’s fire up the grill and make some magic happen!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 tuna steaks, about 1-inch thick (go for sushi-grade if you can—it’s worth the splurge for that melt-in-your-mouth texture)
– 2 tbsp soy sauce (I always reach for low-sodium to control the salt)
– 1 tbsp sesame oil (toasted sesame oil is my go-to for that nutty aroma)
– 1 tbsp honey (local honey adds a lovely floral note, but any will do)
– 1 tsp grated fresh ginger (trust me, fresh beats powdered here for a zingy punch)
– 1 cup diced fresh pineapple (ripe and juicy—skip the canned stuff for maximum flavor)
– 1/4 cup diced red onion (a quick soak in cold water tames the bite if you’re sensitive)
– 1 tbsp chopped fresh cilantro (if you’re not a fan, mint makes a fun swap)
– 1 tbsp lime juice (freshly squeezed, please—bottled just doesn’t hit the same)
– 1 tbsp sesame seeds, for garnish (toast them lightly in a dry pan first for extra crunch)
Instructions
1. In a small bowl, whisk together the soy sauce, sesame oil, honey, and grated ginger until smooth to create the marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them, turning to coat evenly; let them marinate at room temperature for 10 minutes—this short soak infuses flavor without making the fish mushy.
3. While the tuna marinates, combine the diced pineapple, red onion, cilantro, and lime juice in a medium bowl to make the relish; stir gently and set aside to let the flavors meld.
4. Preheat a grill or grill pan to high heat, about 450°F, and lightly oil the grates to prevent sticking.
5. Remove the tuna steaks from the marinade, letting excess drip off, and discard the used marinade for food safety.
6. Grill the tuna steaks for 3–4 minutes per side for medium-rare, or until the exterior is seared with grill marks and the center is slightly pink; avoid overcooking to keep them tender.
7. Transfer the grilled tuna to a cutting board and let them rest for 2 minutes to allow juices to redistribute.
8. Slice the tuna steaks against the grain into 1/2-inch thick pieces for easier eating.
9. Serve the sliced tuna topped with the pineapple relish and a sprinkle of toasted sesame seeds.
Rely on this dish to deliver a texture that’s firm yet buttery, with flavors that dance between savory sesame and sweet-tangy pineapple. It’s fantastic over a bed of greens or with a side of coconut rice for a full tropical feast—leftovers (if you’re lucky enough to have any) make a killer salad topping the next day!
Sesame Tuna Steak with Cucumber Sesame Salad
Whew, you made it through the holiday hustle! Let’s ditch the sugar cookies and treat ourselves to something savory, sophisticated, and seriously satisfying. This sesame-crusted tuna steak with a crisp cucumber salad is your ticket to a restaurant-worthy dinner that’s faster than untangling last year’s Christmas lights.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, splurge on the good stuff here)
– 1/4 cup white sesame seeds (toasted, if you’re feeling fancy)
– 1/4 cup black sesame seeds (for that dramatic speckled look)
– 2 tablespoons soy sauce (I’m loyal to the low-sodium kind)
– 1 tablespoon toasted sesame oil (the flavor bomb you don’t want to skip)
– 1 tablespoon honey (local if you’ve got it, but any will do)
– 1 medium English cucumber, thinly sliced (no peeling needed—hooray for lazy wins!)
– 1 tablespoon rice vinegar (it’s milder and brighter than white vinegar)
– 1/2 teaspoon red pepper flakes (adjust to your spice tolerance, you brave soul)
– 2 tablespoons vegetable oil (my go-to for high-heat searing)
– Salt, just a pinch for the salad (because the soy sauce does most of the work)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is my secret tip for a killer sear without steaming.
2. In a shallow dish, mix the white and black sesame seeds, then press each tuna steak firmly into the mixture to coat all sides evenly.
3. Whisk together the soy sauce, toasted sesame oil, and honey in a small bowl until smooth to make the dressing.
4. In a medium bowl, toss the sliced cucumber with the rice vinegar, red pepper flakes, and a tiny pinch of salt; set aside to let the flavors mingle.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes—test it by flicking a water droplet; if it sizzles, you’re golden.
6. Carefully place the sesame-crusted tuna steaks in the hot skillet and sear for 1 minute per side for rare, or 2 minutes per side for medium-rare; avoid moving them to get that perfect crust.
7. Transfer the seared tuna to a cutting board and let it rest for 3 minutes—this keeps it juicy, another pro tip!
8. Pour half of the soy-sesame dressing over the cucumber salad and toss to coat everything lightly.
9. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
10. Arrange the sliced tuna on plates, drizzle with the remaining dressing, and serve immediately with the cucumber salad on the side.
Marvel at that beautiful sear—the sesame seeds add a nutty crunch that contrasts with the buttery, melt-in-your-mouth tuna. The cool, tangy cucumber salad cuts through the richness like a refreshing palate cleanser. Try stacking the tuna slices on crispy wonton strips for a fun, textural twist that’ll have everyone asking for seconds!
Pan-Seared Sesame Tuna Steak with Ponzu Sauce
Ready to ditch the takeout menus and impress your taste buds with something that looks fancy but is secretly easy? This pan-seared sesame tuna steak with ponzu sauce is your new weeknight hero—it’s faster than waiting for a pizza delivery and makes you feel like a sushi-bar chef without the fancy knife skills.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 6 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick—I like sushi-grade ahi tuna here for that melt-in-your-mouth texture.
– 2 tablespoons toasted sesame oil, my go-to for its nutty aroma that screams “restaurant-quality.”
– ¼ cup white sesame seeds, because they add a delightful crunch and look gorgeous when toasted.
– ¼ cup black sesame seeds, for a pop of color and extra earthy flavor—trust me, it’s worth the mix.
– ½ cup ponzu sauce, straight from the bottle (no shame—I use Kikkoman’s citrusy version to save time).
– 1 tablespoon vegetable oil, for a high-smoke-point sear without burning.
– 2 green onions, thinly sliced, to sprinkle on top for a fresh finish.
Instructions
1. Pat the tuna steaks completely dry with paper towels—this ensures a crisp sear instead of steam.
2. Pour the white and black sesame seeds onto a plate and mix them evenly for that speckled look.
3. Press each tuna steak firmly into the sesame seeds, coating all sides thoroughly; tip: if seeds don’t stick, lightly brush the tuna with a dab of water first.
4. Heat a large skillet over medium-high heat and add the vegetable oil, swirling to coat the pan evenly.
5. Once the oil shimmers (about 1 minute), carefully place the tuna steaks in the skillet; tip: don’t overcrowd—cook in batches if needed for even browning.
6. Sear the tuna for 2 minutes per side for medium-rare, or until the sesame coating is golden brown and crisp.
7. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to lock in juices.
8. While the tuna rests, pour the ponzu sauce into a small bowl for dipping.
9. Slice the tuna steaks against the grain into ½-inch thick pieces; tip: use a sharp knife to keep those beautiful layers intact.
10. Drizzle the toasted sesame oil over the sliced tuna just before serving.
11. Garnish with the sliced green onions and serve immediately with the ponzu sauce on the side.
Zesty and vibrant, this dish delivers a perfect contrast: the crisp, nutty sesame crust gives way to buttery-soft tuna inside, while the tangy ponzu sauce cuts through the richness. Try stacking the slices over a bed of cool cucumber noodles or alongside avocado wedges for a refreshing twist that’ll have everyone asking for seconds.
Sesame-Crusted Tuna Steak with Miso Butter
Crisp, golden sesame seeds clinging to a perfectly seared tuna steak, all drizzled with a luscious miso butter that’ll make you want to lick the plate—this is the restaurant-worthy dish you can absolutely nail at home, even if your last cooking adventure involved burning toast. It’s fancy without the fuss, delivering a flavor punch that’ll have everyone asking for your secret (spoiler: it’s mostly butter).
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 6 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, splurge on the good stuff here—it makes all the difference)
– 1/4 cup white sesame seeds (toasted if you’re feeling extra, but plain works in a pinch)
– 1/4 cup black sesame seeds (for that gorgeous speckled crust)
– 2 tablespoons unsalted butter, at room temp (soft butter blends like a dream)
– 1 tablespoon white miso paste (this is the umami magic, don’t skip it!)
– 1 tablespoon soy sauce (I always use low-sodium to control the salt)
– 1 tablespoon vegetable oil (a high-smoke-point oil is my go-to for searing)
– 1 teaspoon rice vinegar (a splash brightens everything up)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is crucial for a good sear, not a steam.
2. On a plate, mix the white and black sesame seeds, then press each tuna steak firmly into the mixture to coat all sides evenly.
3. In a small bowl, mash the room-temperature butter with the miso paste, soy sauce, and rice vinegar until smooth and creamy; set this miso butter aside.
4. Heat the vegetable oil in a heavy skillet (like cast-iron) over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the sesame-crusted tuna steaks in the hot skillet and sear for 2 minutes per side for medium-rare—you’ll see the edges turn opaque but the center stay pink.
6. Tip: Don’t move the steaks while searing to let that crust form beautifully.
7. Immediately remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow the juices to redistribute.
8. Tip: Slice the tuna against the grain with a sharp knife for tender, clean cuts.
9. While the tuna rests, dollop or drizzle the prepared miso butter over the top—it’ll melt into a glorious sauce.
10. Tip: If the butter firms up, just give it a quick stir or warm it slightly for easier drizzling.
11. Serve right away while everything is warm and the flavors are popping.
Perfectly seared on the outside with a cool, ruby-red center, this tuna offers a textural party of crunch and melt-in-your-mouth tenderness. The miso butter adds a salty-sweet richness that clings to every bite, making it irresistible over a bed of greens or alongside crispy roasted veggies. Honestly, it’s so good you might just start planning your next dinner party around it.
Sesame Tuna Steak with Sweet Chili Glaze
Kick off your holiday cooking with a dish that’s as bold and vibrant as the season itself—this sesame-crusted tuna steak drizzled with a sweet chili glaze is the showstopper your dinner table deserves. It’s the perfect way to impress guests without spending hours in the kitchen, because let’s be real, who has time for that on December 24th? Trust me, this recipe is so straightforward, you’ll be sipping eggnog while it sizzles to perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 tuna steaks (about 6 oz each, go for sushi-grade if you can—it’s worth the splurge for that melt-in-your-mouth texture)
– ½ cup white sesame seeds (toasted ones add a nutty depth, but raw work in a pinch)
– ¼ cup soy sauce (I’m loyal to low-sodium here to keep the salt in check)
– 3 tbsp honey (local wildflower honey is my secret for a floral hint)
– 2 tbsp sweet chili sauce (the store-bought kind is totally fine—no shame in that game!)
– 1 tbsp rice vinegar (it brightens up the glaze like a culinary high-five)
– 2 tbsp vegetable oil (a neutral oil is key to let the sesame shine)
– 2 cloves garlic, minced (freshly minced, please—jarred garlic just doesn’t pack the same punch)
Instructions
1. Pat the tuna steaks dry with paper towels—this helps the sesame seeds stick like glue.
2. In a shallow dish, spread the sesame seeds evenly, then press each tuna steak into them to coat both sides thoroughly.
3. In a small bowl, whisk together the soy sauce, honey, sweet chili sauce, rice vinegar, and minced garlic until smooth to make the glaze.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the coated tuna steaks in the skillet and sear for 2–3 minutes per side for medium-rare, or until the sesame crust is golden brown.
6. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming the tuna.
7. Reduce the heat to low and pour the glaze mixture into the skillet, letting it bubble and thicken for 1–2 minutes while gently spooning it over the tuna.
8. Tip: Keep an eye on the glaze; it can go from glossy to burnt in seconds, so stir constantly.
9. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to lock in those juices.
10. Tip: Slicing against the grain ensures each piece is tender and not chewy.
11. Serve the tuna steaks drizzled with the remaining glaze from the skillet.
The result? A crispy, nutty exterior gives way to a buttery-soft center that practically melts on your tongue, while the sweet-spicy glaze adds a kick that’ll have everyone asking for seconds. Try serving it over a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as festive as it is flavorful.
Seared Sesame Tuna Steak with Edamame Puree
Dare to ditch the dinner rut? This seared sesame tuna steak with edamame puree is your ticket to a restaurant-worthy meal that’s shockingly simple to pull off at home—no culinary degree required, just a hot pan and a sense of adventure.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, splurge on the good stuff—it makes all the difference)
– 1 cup frozen shelled edamame, thawed (I always keep a bag in the freezer for emergencies)
– 1/4 cup extra virgin olive oil, my go-to for its fruity kick
– 2 tablespoons toasted sesame oil (don’t skip the toasting—it adds a nutty depth)
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 clove garlic, minced (fresh is best, but I won’t judge if you use the jarred kind)
– 1 teaspoon grated fresh ginger
– 1/4 cup white sesame seeds, for that perfect crust
– Salt and freshly ground black pepper, to season generously
Instructions
1. Pat the tuna steaks completely dry with paper towels—this ensures a killer sear without steaming.
2. In a blender, combine the thawed edamame, 2 tablespoons of the extra virgin olive oil, rice vinegar, minced garlic, and grated ginger. Blend on high until smooth, about 1 minute, scraping down the sides as needed. Set the puree aside.
3. Season both sides of the tuna steaks generously with salt and black pepper, then press the white sesame seeds firmly onto all surfaces to coat evenly.
4. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of extra virgin olive oil. Once the oil shimmers (about 1 minute), carefully add the tuna steaks.
5. Sear the tuna for 1 minute per side for rare, or 2 minutes per side for medium-rare—watch closely, as it cooks fast! Tip: Don’t move the steaks while searing to build that golden crust.
6. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow the juices to redistribute.
7. While the tuna rests, whisk together the toasted sesame oil and low-sodium soy sauce in a small bowl for a quick drizzle.
8. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces. Tip: Use a sharp knife for clean cuts.
9. Spoon the edamame puree onto plates, top with the sliced tuna, and drizzle with the sesame-soy mixture. Tip: Garnish with extra sesame seeds if you’re feeling fancy.
Miraculously, this dish delivers a textural dream: the sesame-crusted tuna is seared to perfection with a cool, buttery center, while the edamame puree adds a creamy, vibrant green base that’s subtly savory. Serve it over a bed of jasmine rice or with crispy seaweed snacks for an extra crunch—it’s so good, you might just forget you’re not at a seaside bistro.
Sesame Tuna Steak with Pickled Ginger and Soy Reduction
Ever had a tuna steak that made you want to write a love letter? This sesame-crusted beauty with a tangy ginger kick and a glossy soy reduction is about to become your new culinary crush—it’s fancy enough for date night but easy enough for a Tuesday when you’re pretending to be a gourmet chef.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tuna steaks (about 6 oz each, sushi-grade if you can swing it—trust me, it’s worth the splurge for that melt-in-your-mouth texture)
– ¼ cup white sesame seeds (toasted ones add a nutty depth, but plain work in a pinch)
– 2 tbsp vegetable oil (my go-to for high-heat searing without smoking up the kitchen)
– ¼ cup soy sauce (I use low-sodium to control the saltiness, but regular is fine if you’re living on the edge)
– 2 tbsp rice vinegar (it’s lighter than white vinegar and gives the reduction a nice zing)
– 1 tbsp honey (for a touch of sweetness to balance the soy—local honey if you have it, because why not?)
– 2 tbsp pickled ginger (the pink kind from the sushi aisle, chopped fine for a burst of tangy flavor)
– 1 tsp sesame oil (just a drizzle at the end—it’s potent, so a little goes a long way!)
Instructions
1. Pat the tuna steaks dry with paper towels—this helps the sesame seeds stick better and ensures a crisp crust.
2. Press the sesame seeds evenly onto both sides of each tuna steak, coating them thoroughly.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the tuna steaks in the skillet and sear for 1–2 minutes per side for medium-rare, or until the sesame seeds are golden brown. Tip: Don’t move the steaks around once they hit the pan to get that perfect crust!
5. Remove the tuna from the skillet and let it rest on a plate for 5 minutes—this keeps it juicy inside.
6. In the same skillet, reduce the heat to medium and add the soy sauce, rice vinegar, and honey.
7. Simmer the mixture for 3–4 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency. Tip: Watch it closely to avoid burning—it should bubble gently.
8. Stir in the chopped pickled ginger and sesame oil, then remove the skillet from the heat.
9. Slice the rested tuna steaks against the grain into ½-inch thick pieces.
10. Drizzle the soy reduction over the sliced tuna just before serving. Tip: Serve it immediately to keep the tuna from overcooking from residual heat.
Perfectly seared with a crunchy sesame coating, this dish offers a buttery-soft interior that pairs magically with the sweet-salty reduction and zippy ginger. Try it over a bed of jasmine rice or with a side of quick-pickled veggies for a restaurant-worthy plate at home—it’s so good, you might just skip the love letter and propose to the tuna instead.
Grilled Sesame Tuna Steak with Sesame Green Beans
Oh, the holiday hustle has you dreaming of something that feels fancy but cooks in a flash? Let’s skip the stress and fire up the grill for a meal that’s all about bold, nutty flavor and serious wow factor.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (fresh is key—trust me, it makes all the difference)
– 3 tablespoons toasted sesame oil (the dark, fragrant kind is my go-to for maximum flavor)
– 2 tablespoons low-sodium soy sauce (I always grab this to control the salt)
– 1 tablespoon honey (for a touch of sweetness to balance the savory)
– 1 teaspoon grated fresh ginger (skip the jarred stuff—it’s worth the extra minute)
– 1 garlic clove, minced (because everything’s better with garlic)
– 1 tablespoon white sesame seeds (for that classic crunch)
– 1 tablespoon black sesame seeds (adds a fun visual pop)
– 12 ounces fresh green beans, trimmed (look for crisp, bright ones)
– 1 tablespoon olive oil (extra virgin is my pantry staple)
– Salt, just a pinch (to season those beans)
Instructions
1. In a small bowl, whisk together 2 tablespoons toasted sesame oil, soy sauce, honey, ginger, and minced garlic to create the marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them, turning to coat evenly. Let them marinate at room temperature for 10 minutes—this helps the flavors sink in without overcooking later.
3. While the tuna marinates, preheat your grill or grill pan to high heat, aiming for about 450°F. A hot surface is crucial for getting a nice sear without drying out the fish.
4. In a separate small bowl, mix the white and black sesame seeds together and set aside for coating.
5. Remove the tuna from the marinade, letting any excess drip off, and press both sides into the sesame seed mixture to coat lightly.
6. Place the coated tuna steaks on the preheated grill and cook for 2 minutes per side for medium-rare, or until the exterior is seared with grill marks but the center is still pink. Tip: Don’t move them around—let them sear undisturbed for that perfect crust.
7. While the tuna cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
8. Add the green beans to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly blistered.
9. Drizzle the remaining 1 tablespoon toasted sesame oil over the green beans and sprinkle with a pinch of salt, tossing to coat evenly.
10. Transfer the grilled tuna to a cutting board and let it rest for 2 minutes before slicing against the grain into ½-inch thick pieces. Tip: Resting keeps the juices locked in—patience pays off!
11. Serve the sliced tuna steaks alongside the sesame green beans immediately.
Perfectly seared on the outside with a tender, pink center, this tuna delivers a rich, nutty punch that pairs beautifully with the crisp, savory beans. For a fun twist, drizzle any leftover marinade over the top or serve it over a bed of quinoa to soak up all those delicious juices.
Sesame Tuna Steak with Lime Cilantro Dressing
Oof, have you ever stared at a tuna steak and thought, “You deserve better than just soy sauce”? Well, my friend, today is the day we give that beautiful fish the zesty, herby, sesame-crusted glow-up it’s been dreaming of. It’s a flavor fiesta that comes together faster than you can say ‘second helping.’
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (freshness is key here, so get the good stuff)
– 1/4 cup white sesame seeds (toasted, please—it makes all the difference)
– 1/4 cup black sesame seeds (for that dramatic speckled look)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity kick)
– 1/4 cup fresh lime juice, from about 2 limes (roll them first to get every last drop)
– 1/4 cup chopped fresh cilantro (stems and all for extra flavor)
– 1 tablespoon honey (local if you can—it adds a lovely floral note)
– 1 small garlic clove, minced (because garlic makes everything better)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground, always)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this helps the sesame seeds stick like glue.
2. In a shallow dish, mix the white and black sesame seeds together.
3. Press each tuna steak firmly into the sesame mixture, coating all sides evenly.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the tuna steaks in the skillet and sear for 2 minutes per side for medium-rare, or 3 minutes per side for medium—don’t move them to get a perfect crust!
6. Remove the tuna from the skillet and let it rest on a cutting board for 5 minutes to keep it juicy.
7. While the tuna rests, whisk together the lime juice, chopped cilantro, honey, minced garlic, salt, and black pepper in a small bowl until smooth.
8. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
9. Drizzle the lime cilantro dressing generously over the sliced tuna.
10. Serve immediately. Marvel at how the sesame crust gives a satisfying crunch against the buttery-soft tuna, while the bright, tangy dressing cuts through with a zesty punch. Try it over a bed of greens or with avocado slices for a creamy contrast—it’s a restaurant-worthy dish that’ll have you feeling like a culinary rockstar.
Sesame-Crusted Tuna Steak with Sesame Slaw
Brace yourselves, food adventurers, because we’re about to make a tuna steak so good, it might just upstage the holiday ham. This sesame-crusted beauty with its crunchy, zesty slaw is the perfect answer to ‘what’s for dinner?’ when you want something fancy-feeling but secretly easy. It’s a flavor fiesta that comes together faster than you can say ‘second helping.’
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick (trust me, quality matters here!)
– 1/4 cup white sesame seeds
– 1/4 cup black sesame seeds (for that gorgeous speckled look)
– 2 tbsp toasted sesame oil, my absolute favorite for its deep, nutty aroma
– 1 tbsp vegetable oil (a neutral workhorse for searing)
– 4 cups shredded green cabbage, the crispier the better
– 1 large carrot, grated (I love the pop of color)
– 3 tbsp rice vinegar
– 1 tbsp soy sauce (use low-sodium if you’re watching salt)
– 1 tsp honey, just a kiss of sweetness to balance the tang
– 1/2 tsp grated fresh ginger, because the jarred stuff just isn’t the same
– Salt and freshly ground black pepper
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is crucial for a proper sear.
2. On a plate, mix the white and black sesame seeds with a big pinch of salt and pepper.
3. Brush all sides of each tuna steak lightly with the toasted sesame oil.
4. Press each oiled steak firmly into the sesame seed mixture to coat all sides evenly.
5. In a large bowl, whisk together the rice vinegar, soy sauce, honey, and grated ginger for the slaw dressing.
6. Add the shredded cabbage and grated carrot to the bowl with the dressing.
7. Toss the slaw vigorously until every strand is lightly coated, then set it aside to let the flavors mingle.
8. Heat the vegetable oil in a heavy skillet (like cast iron) over medium-high heat until it shimmers, about 2 minutes.
9. Carefully place the sesame-crusted tuna steaks in the hot skillet.
10. Sear for exactly 2 minutes without moving them to build a gorgeous crust.
11. Using tongs, flip each steak and sear the other side for 2 more minutes for medium-rare (the interior should be deep pink). For more doneness, add 30-60 seconds per side.
12. Immediately transfer the seared tuna to a cutting board and let it rest for 3 minutes—this keeps it juicy.
13. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
14. Divide the sesame slaw between two plates and arrange the sliced tuna on top.
Craving activated? The contrast here is everything: the tuna’s crust delivers a serious, nutty crunch that gives way to a cool, buttery center, while the slaw is all bright, vinegary crunch. Serve it piled high on the slaw, or get creative by stuffing the whole glorious mess into lettuce cups for a killer low-carb meal.
Pan-Seared Sesame Tuna Steak with Sesame Broccoli
Tired of the same old chicken routine? This pan-seared sesame tuna steak with sesame broccoli is here to rescue your weeknight dinner from monotony—it’s a lightning-fast, flavor-packed dish that’ll make you feel like a gourmet chef without the fuss. Seriously, it’s easier than deciding what to watch on TV tonight.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) tuna steaks, about 1-inch thick (sushi-grade is best, trust me)
– 2 tablespoons toasted sesame oil (the good stuff makes all the difference)
– 3 tablespoons soy sauce (I always grab low-sodium to control the salt)
– 1 tablespoon honey (for that sweet, sticky glaze)
– 1 tablespoon sesame seeds, plus more for garnish (toasted if you’re feeling fancy)
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 1 pound broccoli florets (cut ’em small so they cook fast)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– Salt and black pepper (just a pinch each to start)
Instructions
1. Pat the tuna steaks completely dry with paper towels—this is my secret for a perfect sear without steaming.
2. In a small bowl, whisk together 1 tablespoon sesame oil, soy sauce, honey, 1 tablespoon sesame seeds, and minced garlic to make the marinade.
3. Place the tuna in a shallow dish, pour half the marinade over it, and let it sit at room temperature for 10 minutes (no longer, or the acid starts to “cook” the fish).
4. While the tuna marinates, heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add broccoli florets to the skillet and cook for 5 minutes, stirring occasionally, until they’re bright green and slightly tender.
6. Drizzle the remaining 1 tablespoon sesame oil over the broccoli, sprinkle with salt and pepper, and cook for 2 more minutes until crisp-tender, then remove from the skillet and set aside.
7. Increase the skillet heat to high and add the tuna steaks, reserving the marinade in the dish—sear for 1 minute per side for rare, or 2 minutes per side for medium-rare (watch for a golden crust).
8. Pour the reserved marinade into the skillet and let it bubble for 30 seconds to thicken slightly, then remove from heat.
9. Slice the tuna against the grain and serve immediately over the broccoli, drizzling with the pan sauce and extra sesame seeds.
Every bite delivers a buttery, melt-in-your-mouth tuna with a nutty crunch from the sesame, while the broccoli soaks up that savory-sweet glaze. Try serving it over a bed of rice or with a squeeze of lime for a zesty kick—it’s a dinner that’s as impressive as it is effortless.
