There’s something about seared tuna that feels instantly elegant, yet it’s so simple you can whip it up on a Tuesday night without breaking a sweat. This sesame-crusted version brings restaurant-level flavor right to your backyard grill—and trust me, once you try it, you’ll want it on repeat all summer long.
Why You’ll Love This Recipe
I first made sesame-crusted tuna for a small dinner party, and not only was it a total showstopper, it was shockingly stress-free. Now, it’s one of my go-to impressive-but-easy meals. Elegant enough for entertaining, fast enough for weeknights—what more could we ask for?
- Perfectly seared outside, buttery-soft inside
- Packs serious flavor with minimal ingredients
- Ready in 15 minutes—yes, really!
- Great for grilling season (or stovetop too)
- Impressive plating with very little effort
Ingredients Breakdown
Essentials
- 4 tuna steaks (about 6 oz each, 1-inch thick)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds (optional, for looks and crunch)
Pro Tips
- Look for sushi-grade or sashimi-grade tuna for the best flavor and texture.
- Don’t skip drying the tuna with paper towels—it helps the crust stick.
- Mixing black and white sesame seeds gives a beautiful color contrast.
- Add a squeeze of lemon juice or drizzle of ponzu sauce just before serving for a hit of brightness.
Step-by-Step Instructions
- Pat the tuna steaks dry with paper towels. In a shallow dish, mix soy sauce, sesame oil, olive oil, garlic powder, and black pepper.
- Add the tuna steaks and let them marinate for 10 minutes, flipping once halfway through.
- While the tuna marinates, combine white and black sesame seeds in a separate shallow dish.
- Remove the tuna from the marinade and press both sides into the sesame mixture to coat thoroughly.
- Preheat your grill (or grill pan) to high heat. Oil the grates or pan lightly.
- Grill the tuna steaks for about 1½ to 2 minutes per side for rare, or up to 3 minutes for medium. The key is a quick sear with a pink center.
- Remove from heat and let rest for 2 minutes before slicing. Serve immediately.
Chef’s Tips and Tricks
- Make sure your grill or pan is hot enough—this helps create that golden sesame crust without overcooking the inside.
- Don’t walk away! Tuna cooks fast, and overcooking turns it tough.
- If using a cast iron pan, you can press down lightly with a spatula to help the crust adhere.
- For an extra punch, whip up a quick wasabi mayo or soy dipping sauce on the side.
Recipe Variations and Serving Suggestions
- Serve over a bed of soba noodles tossed with sesame dressing.
- Slice thin and place over a salad of mixed greens, cucumber, and avocado for a fresh, filling meal.
- Swap sesame seeds for crushed pistachios or coconut flakes for flavor variety.
- Add a side of sticky rice and steamed edamame with a drizzle of teriyaki sauce.
FAQs
Can I use frozen tuna?
Yes! Just make sure it’s high-quality, sushi-grade tuna and let it fully thaw, then pat it dry before marinating.
What if I don’t have a grill?
A grill pan or a hot cast iron skillet works just as well indoors. You’ll still get that perfect sear.
Do I have to use black sesame seeds?
Nope! They’re mostly for aesthetics and a slightly nutty flavor. All white seeds work just fine.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 4 tuna steaks (6 oz each)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds (optional)
Instructions:
- Marinate tuna in soy sauce, oils, garlic powder, and pepper—let sit 10 minutes.
- Coat tuna heavily in sesame seeds. Grill on high heat for 1½–2 minutes per side for rare. Rest briefly before slicing and serving.
Nutrition: Approx. 330 calories per serving
If you try this recipe, drop a comment below and let me know how it turned out! Share your delicious creations on Instagram and tag me @thekitchensaid—I’d LOVE to see your beautiful plates. Let’s keep making magic in the kitchen together!
