Sesame Tuna Recipe

Prepare tuna

Pat the tuna loin dry with paper towels and trim any silver skin. Cut into 4 equal steaks (about 4 oz / 115 g each) or into 1-inch thick rectangles depending on preferred presentation.

Make marinade

In a shallow dish, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, and the minced garlic. Taste and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Marinate briefly

Place the tuna steaks in the marinade and turn to coat. Let sit at room temperature for 5–10 minutes (no more than 15 minutes) to avoid curing the exterior too much; you want flavor without cooking through.

Toast sesame seeds

In a dry skillet over medium heat, add the white and black sesame seeds. Toast, stirring or shaking the pan, until fragrant and just beginning to brown, about 2–3 minutes. Remove to a plate and let cool slightly.

Coat tuna

Place the toasted sesame seeds on a shallow plate and spread evenly. Remove each tuna steak from the marinade (reserve the marinade for a finishing drizzle). Press each face and edges of the tuna into the sesame seeds to form an even crust covering the exterior while leaving the center raw. Pat gently so seeds adhere.

Sear tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Place the sesame-crusted tuna in the pan and sear 30–45 seconds per side for rare, slightly longer (60–75 seconds) per side for medium-rare, depending on thickness. Use tongs to sear edges briefly (10–20 seconds) to set the crust. Do not overcook—goal is a browned sesame exterior and raw center.

Rest and slice

Transfer seared tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice across the grain into 1/4-inch thick slices for a plated presentation or into bite-sized cubes for dice-style serving.

Finish sauce

Combine the reserved marinade with 2 tablespoons soy sauce and 1 tablespoon ponzu or extra lime juice if using. Optionally warm briefly in a small saucepan to meld flavors, or serve at room temperature as a dressing. Whisk in 1 teaspoon toasted sesame oil to finish.

Plate

Arrange sliced tuna on a platter or individual plates over microgreens or baby arugula if using. Drizzle the sauce lightly over the tuna and around the plate. Scatter thinly sliced scallions on top, add pickled ginger on the side if desired, and finish with a small additional drizzle of toasted sesame oil and an extra pinch of sesame seeds if desired.

Serve

Serve immediately while sesame crust is warm and tuna center is rare. Provide extra soy sauce or ponzu at the table for dipping.