Restaurant-quality seared ahi tuna with a crispy sesame crust and tender, rare center. This impressive dish comes together in minutes and showcases the pure flavor of quality tuna.
Recipe Details
Ingredients
- 4 steaks (150g each) sushi-grade ahi tuna steaks
- 120ml mixed black and white sesame seeds
- 60ml soy sauce
- 15ml wasabi paste
- 30ml toasted sesame oil
Instructions
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Pat 4 steaks (150g each) sushi-grade ahi tuna steaks steaks completely dry with paper towels. This is crucial for a good sear. Season lightly with salt.
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Spread 120ml mixed black and white sesame seeds on a plate. Press each tuna steak firmly into the seeds, coating all sides evenly. The seeds should stick to the fish.
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In a small bowl, whisk together 60ml soy sauce, 15ml wasabi paste, and half the 30ml toasted sesame oil to create a dipping sauce. Set aside.
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Heat remaining sesame oil in a large skillet over high heat until almost smoking. The pan must be very hot for proper searing.
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Carefully place tuna steaks in the pan and sear for 60-90 seconds per side for rare, or up to 2 minutes for medium-rare. The center should remain raw.
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Transfer immediately to a cutting board and slice into 1cm (1/2-inch) thick slices. Serve with the wasabi-soy dipping sauce.
Tips
Tuna Quality: Only use sushi-grade ahi (yellowfin) tuna from a reputable source. The fish should be deep red with no fishy smell.
Sesame Coating: Mix equal parts black and white sesame seeds for visual appeal, or use all white. Press firmly for good adhesion.
Doneness: Ahi tuna is best served rare to medium-rare. The center should be cool and red. Overcooking makes it dry and loses the buttery texture.
Serving Suggestions: Serve over Asian slaw, seaweed salad, or sushi rice. Garnish with pickled ginger and wasabi.
Wasabi Alternative: If wasabi is too strong, substitute with grated fresh ginger or omit entirely. The dipping sauce is still delicious.
Storage: This dish is best served immediately. Leftover tuna can be refrigerated for 1 day and enjoyed cold in poke bowls or salads.