Sesame Crusted Tuna

I’m not ashamed to say that this sesame crusted tuna recipe was born out of sheer laziness. One night, I absolutely did not feel like making dinner. I think it’s safe to say we’ve all been there before.

Suddenly, I remembered I had a few beautiful ahi tuna steaks in the fridge that I was not about to let go to waste. And thus, this remarkably easy seared tuna dish was born.

All you need is some fresh ahi tuna, soy sauce, sesame seeds, and cooking oil to make this mouth-watering dish. Once you’ve got your piping hot skillet ready to go, it only takes a few minutes to sear the fish and then you’re ready to serve. This Sesame Soy Grilled Tuna is also delish.

I typically like to pair this dish with a side of steamed rice and veggies, but there are plenty of other ways to enjoy seared ahi tuna. Add it to a salad, make it the star of some fish tacos, or load it into a sushi-style burrito.

Next time you’re feeling lazy but still want to enjoy a meal that feels super fancy, this sesame crusted tuna is the way to go.

Sesame Crusted Tuna Ingredients

To make this delicious sesame crusted tuna, you only need four ingredients. I’m willing to bet you already have three of them at home, which means all you need to do is grab a few tuna steaks from the grocery store and get cooking. Let’s break down the simple ingredients you’re going to need to bring this dish to life.

• Ahi Tuna: Make sure to use high-quality ahi tuna steaks. They should be sushi grade if you are searing them. If they are frozen, make sure they are fully defrosted.
• Sesame Seeds: Any kind of sesame seeds you have will work. You can keep the color uniform or opt for a combination of differently colored sesame seeds for some extra color.
• Soy Sauce: This adds a ton of flavor and helps the sesame seeds stick to the tuna. Feel free to swap for tamari or coconut aminos instead.
• Canola Oil: You will need to use cooking oil that can stand up to high heat. My go-to is usually canola oil, but avocado oil would also work well.

Recipe Tips and Variations

Here are some of my top tricks for the best sesame crusted tuna:

• For a medium-rare cook, you want to cook your ahi tuna to 125 degrees F. Use a food thermometer to check the internal temperature, keeping in mind that the temperature will rise a few more degrees after you stop cooking the fish.
• The key to the best seared ahi tuna is using a searing hot pan to achieve a crispy exterior without overcooking the interior. You want a rare to medium-rare cook on the tuna.
• I love using a combination of black and white sesame seeds for a really eye-catching presentation, but any sesame seeds you have will work fine.
• For added flavor, you can mix the sesame seeds with the seasonings of your choice before coating the tuna. Some great choices include salt, pepper, garlic powder, onion powder, thyme, and thyme. For a traditional Hawaiian option, swap in Furikake.
• Try adding a small amount of sugar to the sesame seed mixture before coating the tuna. The sugar caramelizes under high heat, which will help to give the exterior of the ahi tuna a really beautiful golden color.
• Garnish with lime wedges and a sprinkle of fresh cilantro for a pop of color and fresh flavor.

What to Serve With Sesame Crusted Tuna

I love pairing this dish with a fresh and tangy dipping sauce made with soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and green onions. Check out the recipe card down below for exact measurements—I highly recommend trying this out!

Now, if you’re on the hunt for fantastic side dishes to serve with sesame-crusted tuna, then you’re in luck. This dish is pretty versatile and can be served with a variety of sides. I typically like to keep the side dishes simple to allow the tuna to be the star of the show. My go-to sides are usually steamed rice, quinoa, cooked veggies, or a side salad.

Here are some of my favorite healthy sides to pair with this dish:

• Asian Noodle Salad
• Stir Fried Vegetables
• Stir-Fried Chinese Broccoli
• Sesame Soba Noodles with Fresh Vegetables
• Roasted Bok Choy