Seared Tuna Steak
Enjoy restaurant-quality seared tuna steaks at home with a flavorful sesame crust and a tender, rare center.
Ingredients
- •4 fresh sushi-grade tuna steaks (about 6 ounces each)
- •2 tablespoons white sesame seeds
- •2 tablespoons black sesame seeds
- •1 tablespoon soy sauce
- •1 tablespoon toasted sesame oil
- •1 tablespoon olive oil
- •1 teaspoon grated fresh ginger
- •1 clove garlic, minced
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
In a small bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, and minced garlic to create a quick marinade.
- 2
Lightly brush the marinade over both sides of each tuna steak, then season with kosher salt and black pepper.
- 3
Mix the white and black sesame seeds together on a shallow plate or cutting board.
- 4
Press each side of the marinated tuna steaks firmly into the sesame seeds to create an even, complete crust.
- 5
Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil is shimmering and just starting to smoke.
- 6
Carefully place the tuna steaks in the hot skillet and sear for exactly 1 to 2 minutes on the first side, without moving them.
- 7
Flip the steaks and sear for another 1 minute for a traditional rare center, or up to 2 minutes if you prefer them medium-rare.
- 8
Remove the tuna immediately from the heat and transfer to a cutting board.
- 9
Slice the tuna steaks across the grain into 1/2-inch thick slices using a very sharp knife and serve immediately.
💡 Chef tips
- Make sure your tuna is labeled sushi-grade or sashimi-grade since the center will remain raw.
- Do not overcook the tuna, or it will become dry; high heat and a very short cooking time are essential.
- Leftover cooked tuna is best consumed immediately, but can be flaked cold into salads the next day.
✅ How it should turn out
The finished tuna steaks should feature a nutty, toasted sesame crust with a vibrant pink, melt-in-your-mouth interior and a savory, aromatic aroma.