How do I know when the pan is hot enough?

The oil should shimmer and just begin to smoke lightly. If you flick a drop of water into the pan, it should sizzle and evaporate instantly.

What if I don't have a cast iron skillet?

A heavy stainless steel or non-stick pan works fine — just ensure it's very hot. Avoid thin pans that cool down when the tuna hits them.

Can I make the sesame crust ahead of time?

It's best to coat just before searing, but you can mix the sesame seeds up to a day in advance and store them in an airtight container.

How should I store leftover seared tuna?

Wrap tightly and refrigerate for up to 1 day. Leftovers are best enjoyed cold in salads or rice bowls, as reheating will overcook the fish.

Home / Recipes / california / Seared Ahi Tuna with Sesame Crust

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Seared Ahi Tuna with Sesame Crust

RATING

4.6/5(98)

TASTE SCORE

9/10

Sushi-grade ahi tuna steaks coated in a crunchy black and white sesame crust, then seared for just seconds per side to lock in a buttery-rare center. The contrast of the toasted nutty crust against the cool, velvety fish makes this a restaurant-quality dish that comes together in under 15 minutes.

PREP

COOK

SERVES

100 G

255 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gahi tuna steak · sushi-grade, cut into 4 equal blocks (about 125g each)3 tbspwhite sesame seeds · raw3 tbspblack sesame seeds2 tbspsoy sauce · for serving1 tspwasabi paste · for serving2 tbsppickled ginger · for serving1 pinchsalt · for seasoning tuna1 pinchblack pepper · freshly cracked1 tbspvegetable oil

NUTRITION · PER SERVING

255

CALORIES · 100 G

Protein34g · 53%

Carbs5g · 8%

Fat11g · 39%

Fiber2g

Sugar1g

Saturated fat2g

Cholesterol56mg

Sodium683mg

Potassium639mg

Phosphorus445mg

How we calculate →

METHOD · 6 STEPS

prep
Pat the ahi tuna steaks completely dry.
Use paper towels to gently press all sides of each tuna block until the surface is dry to the touch. Any moisture will prevent the sesame crust from sticking and will steam the fish instead of searing it.
TIPCold tuna sears better — keep it refrigerated until just before seasoning.
prep
Season the tuna and coat with sesame seeds.
Sprinkle the tuna blocks on all sides with the pinch of salt and black pepper. Spread the white and black sesame seeds on a flat plate, mixing them together. Press each tuna block firmly into the seeds, coating all four long sides generously while leaving the ends bare.
TIPPress firmly — the seeds should embed slightly into the flesh so they don't fall off in the pan.
fry · ~2 min
Heat the pan until very hot.
Place the cast iron skillet over high heat and add the vegetable oil. Let it heat until the oil shimmers and just begins to smoke lightly — about 90 seconds to 2 minutes. The pan must be extremely hot for a proper sear.
TIPA pan that isn't hot enough will overcook the center before a crust forms.
fry · ~2 min
Sear the tuna on all four sides.
Carefully lay the sesame-crusted tuna blocks in the hot pan. Sear each long side for exactly 25 to 30 seconds, using tongs to flip gently. The sesame seeds should turn golden and toasty while the tuna stays rare in the center. Sear the two short ends for about 10 seconds each.
TIPWatch the sides of the tuna — you want just 2 to 3 millimeters of cooked grey edge. If it creeps deeper, pull it off immediately.
rest · ~2 min
Rest the tuna for 2 minutes, then slice.
Transfer the seared tuna blocks to a cutting board and let them rest for 2 minutes. Using a sharp knife, slice each block against the grain into 0.5-inch thick slices. The center should be bright ruby-red and cool.
TIPSlice with one clean motion — don't saw back and forth, which tears the delicate flesh.
assemble
Arrange the slices and serve with accompaniments.
Fan out the sliced tuna on a serving plate. Drizzle the soy sauce around the plate or serve it in a small dish on the side. Add a small mound of wasabi paste and a little pile of pickled ginger next to the tuna.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use sushi-grade ahi tuna from a trusted fishmonger for raw consumption safety.
2
Keep the tuna refrigerated until just before cooking to ensure a cold center after searing.
3
Press the sesame seeds firmly into the tuna so they embed slightly and don't fall off in the pan.
4
Make sure the pan is screaming hot — oil should shimmer and just begin to smoke before adding the fish.
5
Sear each side for exactly 25–30 seconds to get a golden crust while keeping the center rare and cool.
6
Rest the seared tuna for 2 minutes before slicing to allow juices to redistribute evenly.
7
Slice against the grain with a single clean motion to avoid tearing the delicate flesh.

RECIPE VARIATIONS

Adapt it for your goals.

spicy mayo drizzle

Spicy mayo drizzle

Mix 2 tbsp mayonnaise with 1 tsp sriracha and a squeeze of lime, then drizzle over the sliced tuna for a creamy, spicy kick that contrasts the nutty crust.

avocado tuna salad