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Delight in restaurant-quality dining at home with this Seared Ahi Tuna with Sesame Crust, featuring a crisp outer coating of seeds and a cool, rare center. Brushed with soy sauce and coated in black and white sesame seeds, tuna steaks sear in seconds in a hot skillet. It is an elegant, low-carb, high-protein meal.
Prep Time
10 min
Per serving
280kcal
Calories
34g
Protein
4g
Carbs
14g
Fat
1g
Fiber
Cook Time
3 min
Servings
2 people
Difficulty
easy
Follow step-by-step with voice guidance.
1. Pat fresh ahi tuna steaks completely dry with paper towels and brush all sides lightly with soy sauce.
2. In a shallow dish, mix white sesame seeds and black sesame seeds together.
3. Press each tuna steak firmly into the sesame seed mixture so the seeds adhere to all outer surfaces.
4. Heat vegetable oil in a heavy cast-iron skillet over high heat until smoking hot.
5. Place coated tuna steaks into the hot skillet and sear for exactly 60 to 90 seconds on the first side.
6. Flip carefully and sear for another 60 to 90 seconds, leaving the interior raw and rare.
7. Remove from heat immediately, transfer to a cutting board, and let rest for 2 minutes.
8. Slice tuna into thick medallions with a sharp knife and serve with wasabi and soy sauce.
Buy Sushi-Grade Tuna: Ensure tuna is labeled sushi-grade since the interior remains raw. High Heat, Short Time: Sear quickly in a smoking hot pan so seeds toast without overcooking fish. Use a Sharp Knife: A sharp blade prevents tearing the delicate seared fish when slicing.
Ahi tuna is traditionally served rare to keep the delicate fish moist; cooking it well-done turns it dry.
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