15-Minute Sesame-Seared Tuna
Restaurant-quality seared tuna with a crispy sesame seed crust and savory-sweet dipping sauce. The tuna is quickly seared at high heat to create a golden exterior while keeping the center raw and tender. The marinade doubles as a flavorful sauce enhanced with rice wine vinegar. Perfect for an elegant appetizer or light dinner when you want to impress guests with minimal effort.
Ingredients
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- ½ cup sesame seeds
- 4 each tuna steaks, 6 ouncesalmon fillets1:1pescatarian
works well but different flavor
- 1 tablespoon olive oil
- wasabi paste
Instructions
- 1
Stir together soy sauce, sesame oil, mirin, and honey in a small bowl
- 2
Pour half the mixture into a separate bowl, stir in rice wine vinegar, and set aside as dipping sauce
- 3
Spread sesame seeds on a plate
- 4
Coat tuna steaks with remaining soy sauce mixture
- 5
Press tuna into sesame seeds to coat all sides
- 6
Heat olive oil in cast iron skillet over high heat until very hot
- 7
Place steaks in pan and sear for about 30 seconds on each side
- 8
Serve with dipping sauce and wasabi paste
Tips
Use sushi-grade tuna for the best quality and food safety when serving rare
Let the skillet get very hot before adding tuna to achieve proper searing
Press sesame seeds firmly onto tuna to ensure they stick during searing
Good to Know
Best served immediately, leftover cooked tuna keeps 1 day refrigerated
Marinate tuna and prepare sauce up to 2 hours ahead, sear just before serving
Serve immediately while tuna is warm and sesame crust is crisp
Common Mistakes
Don't oversear or tuna will become tough and dry
Ensure skillet is very hot to avoid sticking and achieve proper crust
Substitutions
works well but different flavor
FAQ
Can I cook the tuna more if I don't like it rare?
Yes, sear for 1-2 minutes per side for medium-rare, but be careful not to overcook as tuna becomes dry and tough quickly.
What if I can't find mirin?
Substitute with 1 tablespoon dry sherry mixed with 1/2 teaspoon sugar, or use rice wine vinegar with a pinch of sugar.
How long will leftover dipping sauce keep?
The sauce keeps in the refrigerator for up to 1 week in an airtight container and pairs well with other grilled fish or vegetables.