Restaurant-quality seared tuna with a crunchy sesame crust paired with vibrant tropical mango salsa that delivers bold flavors in just 20 minutes.
Recipe Details
Ingredients
- 680g fresh sushi-grade tuna steaks (about 2.5cm thick)
- 45g black sesame seeds
- 45g white sesame seeds
- 60ml low-sodium soy sauce
- 30ml toasted sesame oil
- 30ml neutral vegetable oil
- 2 medium ripe mangoes, peeled and diced
- 1 medium red bell pepper, finely diced
- 1/4 medium red onion, finely minced
- 30g fresh cilantro, chopped
- 30ml fresh lime juice
- 1 small jalapeño pepper, seeded and minced
- 15ml honey
- to taste sea salt
- to taste freshly ground black pepper
Instructions
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Prepare the mango salsa by combining 2 medium ripe mangoes, 1 medium red bell pepper, 1/4 medium red onion, 30g fresh cilantro, 30ml fresh lime juice, 1 small jalapeño pepper, and 15ml honey in a medium bowl. Season with to taste sea salt and to taste freshly ground black pepper to taste. Set aside to let flavors meld while you prepare the tuna.
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Pat 680g fresh sushi-grade tuna steaks (about 2.5cm thick) completely dry with paper towels and season both sides generously with to taste sea salt and to taste freshly ground black pepper. Let come to room temperature for 10 minutes.
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Combine 45g black sesame seeds and 45g white sesame seeds on a large plate. Mix 60ml low-sodium soy sauce and 30ml toasted sesame oil in a shallow dish.
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Dip each tuna steak in the soy sauce mixture, coating both sides, then press firmly into the sesame seed mixture, ensuring an even coating on all surfaces.
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Heat 30ml neutral vegetable oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
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Carefully place the sesame-crusted tuna steaks in the hot pan. Sear for 2-3 minutes per side for rare (internal temperature of 49°C/120°F), or 3-4 minutes per side for medium-rare (54°C/130°F). The sesame crust should be golden brown and crispy.
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Remove tuna from heat and let rest for 2 minutes. Slice against the grain into 1cm thick slices using a sharp knife.
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Serve immediately with the mango salsa spooned alongside or over the sliced tuna.
Tips
Perfect Searing: Make sure your pan is hot enough before adding the tuna - you should hear an immediate sizzle. Don't move the steaks once they hit the pan to ensure a proper crust forms.
Tuna Quality: Always use sushi-grade tuna from a reputable fishmonger. The fish should smell fresh and ocean-like, never fishy. Look for deep red color with no brown spots.
Sesame Seed Storage: Toast your sesame seeds lightly in a dry pan for 2-3 minutes before using for extra flavor and crunch. Store unused seeds in the refrigerator to prevent rancidity.
Make-Ahead Tips: The mango salsa can be prepared up to 4 hours in advance and refrigerated. Add the cilantro just before serving to maintain its bright color.
Serving Suggestions: Pair with steamed jasmine rice, soba noodles, or a simple cucumber salad. A crisp Sauvignon Blanc or light Pinot Noir complements the flavors beautifully.
Leftover Magic: Leftover tuna makes excellent sushi bowls the next day - just slice and serve over rice with avocado and pickled vegetables.