I’m not sure why, but I always forget about making tuna steaks…that is until I’m driving by my local fish market and do a U-turn and run in to see what they have. Tuna steaks are just about as easy as it gets when it comes to cooking and once they’re plated, you’ll honestly feel like you graduated culinary school. If you don’t have sesame seeds in your pantry, put them and Ahi tuna steaks on your shopping list and get ready to feel like a master chef.
Be sure to buy sushi-grade Ahi (Yellowfin) tuna
For this recipe, be sure to buy high quality, sushi-grade Ahi (Yellowfin) tuna. Sushi-grade means that the fish has been inspected and the store feels confident you can eat it raw. Ahi tuna steaks are almost always served seared on the outside and raw on the inside (you can always cook for longer it this isn’t your thing), which is why it’s important to buy a good piece of fish. Don’t be afraid to ask a store employee if you’re not sure; I’m sure they’ll be glad to help. Ahi tuna is generally inexpensive and sold as raw steaks (if you buy it fresh, they will often cut it right there for you!). You can buy it either fresh or frozen depending on availability and/or your preference. I always buy mine fresh from a local seafood market. You can also probably find it fresh at Whole Foods or a similar high-quality supermarket. If you can’t find it fresh or don’t want to stress about running to the store, you most certainly can buy frozen Ahi tuna steaks. This fish will have been frozen pretty quickly after being caught (I like to call it fresh frozen), so it will be equally delicious as the fresh variety. My Trader Joe’s almost always has frozen Ahi tuna so you shouldn’t have too much trouble finding it.
Use the right oil, get the pan super-hot and then set a timer
You want to sear the outside of your tuna steaks and keep them raw on the inside. To achieve this, make sure you’re patient and let the oil heat up until it’s super-hot. You’ll notice this recipe calls for canola or grapeseed oil; this is because they both have a high smoke point, meaning these oils will get hotter without smoking than olive oil. Your steaks should sizzle when they touch the pan; if they don’t, take them out immediately and wait another minute or so to give the oil and pan a bit more time to get nice and hot. It’s also important not to overcrowd the pan, so cook one steak at a time if necessary. You can start slicing the first one, as the second one sears. I usually use a well-seasoned cast-iron skillet, but you can use whatever you have. And don’t forget to set a timer! One-minute flies by in the kitchen (at least for me who’s easily distracted) and you only want to sear your steaks, not cook them through. If you like your tuna a bit more done, just set a timer for 1:30 or 2 minutes. They’re your steaks after all!
What should you serve your Sesame Crusted Tuna Steaks with?
I recommend making the dipping sauce (it’s super simple) to serve on the side. If you want to keep it ultra-simple, you can just use soy sauce. I usually serve these steaks accompanied with edamame, a basic salad (think arugula and sliced almonds tossed in a vinaigrette), sautéed bok choy or Loaded Veggie Biscuits. You could even steam some broccoli or maybe broil some asparagus. My only recommendation is to let your Sesame Crusted Tuna Steaks be the star of the show!
Get searing!
This recipe is incredibly simple, yet yields professionally looking, beautifully seared Sesame Crusted Tuna Steaks. I promise you’ll impress your friends, your husband, your wife, even yourself with this recipe. And if you’re looking for some other easy dinner ideas, try making Simple Slow Cooker Chicken or Cacio e Pepe (Cheese and freshly ground pepper pasta). As always, let me know how your Sesame Crusted Tuna Steaks come out by leaving a comment below. Enjoy! Buen provecho!
Sesame Crusted Tuna Steaks
Ingredients
Tuna steaks
- 2 Ahi (Yellowfin) tuna steaks, about 6 oz. and 1-inch thick
- salt and freshly ground pepper to taste
- ½ cup sesame seeds (black, white or combination)
- 1 tbsp canola or grapeseed oil
Dipping sauce
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp rice wine vinegar
- 1 clove of garlic, miced
Instructions
- Make the dipping sauce by whisking all the ingredients together in a bowl.
- Season both sides of the tuna steaks with salt and pepper. Place HALF the sesame seeds on a shallow plate. Dredge one steak in the sesame seeds, pressing gently to adhere; coat the entire piece, including the sides. Don’t be afraid to use your hands and sprinkle and spread out the seeds. I like to coat it super well since a bunch of seeds will fall off in the cooking process. Transfer the coated tuna to a clean plate. Add the rest of the sesame seeds to the plate and coat the second tuna steak.
- Warm oil on high heat in a large skillet or well-seasoned cast-iron pan (I use a cast-iron pan). You don’t want to over crowd the pan, so if necessary, cook one steak at a time. You want the oil to be nice and smoking hot so be patient. The steaks should sizzle when they touch the pan; if they don’t remove them immediately and wait a little bit longer for the oil to get hot. Cook steaks for 1 minute (set a timer!!!!) pressing down gently to ensure that the whole steak is touching the pan. Flip and cook for 1 minute (set a timer again!!!!) on the other side. Transfer steaks to a cutting board and cut into ¼ inch thick slices. Plate (I use a large spatula to scoop up all the slices at once) and serve immediately with dipping sauce on the side.
Notes
- Cooking time is for 1-inch tuna steak, seared on the outside, raw on the inside. If your steaks are thicker, or you prefer your tuna a little less rare, cook for longer on each side. Keep in mind that cook time will depend on your burner, if the steaks have just come out of the fridge or are room temperature, etc. Watch them closely as they sear and set a timer!
- You could also cook your tuna steaks on a very hot grill using the same method.
