Sesame-crusted tuna steaks

Hard sear, rare center, sesame crust. Built for fast hot-entrée service or sliced platter service.

Hot Seafood Quick sear DF

Sesame-Crusted Tuna Steaks

Sesame-seed crust, quick hard sear, rare center. Optional ponzu-ginger drizzle for service.

Yield: 4 portions (6 oz each)

Time: ~10 min prep, ~4–6 min cook

Doneness: rare to medium-rare

Ingredients

Tuna + sesame crust

4 tuna steaks, about 1 to 1.25-inch thick (ahi preferred)
Kosher salt, black pepper
2 tbsp soy sauce (or tamari)
1 tbsp toasted sesame oil
1 tbsp neutral oil (grapeseed/canola), plus more as needed
1/2 cup white sesame seeds
2 tbsp black sesame seeds (optional)

Optional quick sauce (ponzu-ginger)

1/4 cup ponzu (or 3 tbsp soy + 2 tbsp citrus)
1 tsp grated ginger
1 tsp honey (optional)
Sliced scallions, for finish

Method

Pat tuna very dry. Lightly season with salt and pepper.
Mix soy sauce + toasted sesame oil. Brush a thin layer over all sides of the tuna (this helps seeds adhere).
Mix sesame seeds on a plate. Press tuna into seeds on all sides to coat well.
Heat a heavy pan until very hot. Add neutral oil.
Sear tuna 60 to 90 seconds per side for rare (15 to 30 seconds on edges). Add time only if you want medium-rare.
Rest 2 minutes, then slice against the grain.

Finish + Service

Optional sauce: whisk ponzu + ginger (+ honey). Drizzle lightly or serve on the side.
Hold strategy: best served immediately. For platter service, sear, chill, then slice cold.
Food safety: use high-quality tuna and maintain strict cold-chain handling.
GF adaptation: use tamari and confirm all components (including ponzu/citrus blends) are GF.