Sesame-Crusted Seared Ahi Tuna Steak
A restaurant-style ahi tuna steak coated in soy, sesame, and ginger, pressed into a crisp sesame crust, and quickly seared while remaining tender and ruby-red in the center.
Servings: 2 people
Ingredients
- 1 large ahi tuna steak approximately 8 ounces and at least 1 inch thick
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- ¼ teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper divided
- 1½ tablespoons black sesame seeds
- 1½ tablespoons white sesame seeds
- 1 teaspoon brown sugar
- 1 tsp olive oil
Instructions
- Combine the soy sauce, sesame oil, ginger, half of the salt, and half of the black pepper in a shallow dish.
- Add the tuna steak and turn to coat it completely. Allow it to marinate for 10 minutes.
- Combine the black sesame seeds, white sesame seeds, brown sugar, remaining salt, and remaining pepper on a plate.
- Remove the tuna from the marinade and let the excess liquid drip away. Press the steak into the sesame mixture, coating the top, bottom, and sides.
- Heat a heavy skillet over medium-high to high heat until piping hot. Add the olive oil and swirl to coat the pan.
- Gently place the tuna in the pan and sear without moving it for 60 to 90 seconds.
- Flip and cook the second side for another 60 to 90 seconds, watching for evenly sized cooked bands along both sides of the tuna.
- Transfer the tuna to a cutting board and rest for 1 to 2 minutes.
- Slice against the grain with a sharp knife. Serve immediately, either on its own or with rice, cucumber, and avocado.
