Description

There’s something almost magical about the contrast between the warm, crispy sesame crust and the cool, buttery-soft center that makes seared ahi tuna such a show-stopper. This dish has its roots in Japanese tataki cooking techniques, where high-quality fish is briefly seared while keeping the interior completely raw. The result is pure elegance on a plate – and surprisingly simple to achieve at home.

Ingredients

Scale

For the Tuna:

1 pound sushi-grade ahi tuna steaks (about 1-inch thick)
2 tablespoons sesame oil
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Soy Ginger Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, finely grated
1 teaspoon honey
1/2 teaspoon sesame oil

For Garnish:

1 avocado, sliced
2 scallions, thinly sliced
1 cucumber, julienned
Pickled ginger (optional)
Wasabi (optional)

Substitution Notes: Can’t find black sesame seeds? Use all white sesame seeds instead. For gluten-free options, ensure your soy sauce is tamari. If you’re avoiding sesame, try a light coating of crushed pistachios or macadamia nuts for a different but equally delicious crust.

Instructions

1. Prepare the Tuna

Remove your sushi-grade ahi tuna from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. Pat the steaks completely dry with paper towels – this step is crucial for achieving that perfect sear. Brush all sides lightly with sesame oil.

Chef’s Secret: The drier the surface, the better the sear. Don’t skip the patting dry step, even if it seems excessive.

2. Create the Sesame Crust

In a shallow dish, combine black sesame seeds, white sesame seeds, kosher salt, and black pepper. Mix well with your fingers to distribute evenly. Press each tuna steak firmly into the mixture, coating all sides generously. The oil will help the seeds adhere beautifully.

Pro Tip: Use the palm of your hand to really press those seeds into the fish. You want them to stick well so they don’t fall off during searing.

3. Make the Soy Ginger Sauce

While the tuna sits, whisk together soy sauce, rice wine vinegar, grated ginger, honey, and sesame oil in a small bowl until the honey dissolves completely. Taste and adjust – you might like it a bit sweeter or more tangy.

4. Heat Your Pan

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Let it get properly hot – you should feel strong heat when you hold your hand about 6 inches above the surface. Don’t add any oil to the pan; the sesame oil on the tuna is sufficient.

Visual Cue: The pan is ready when a drop of water sizzles and evaporates immediately.

5. Sear the Tuna

Gently place the tuna steaks in the hot pan. You should hear an immediate, satisfying sizzle. Sear for 1-2 minutes per side, depending on thickness. You want a golden-brown crust with about 1/4 inch of cooked fish around the edges while keeping the center completely pink and cool.

Critical Point: Resist the urge to move or press the tuna. Let it sear undisturbed to develop that gorgeous crust.

6. Rest and Slice

Remove the tuna to a cutting board and let it rest for 1 minute. Using a very sharp knife, slice against the grain into 1/4-inch thick slices. Clean your knife between cuts for the cleanest presentation.

Nutrition

Calories: 280-320
Fat: 12-15g
Carbohydrates: 3-5g
Protein: 35-40g