Sesame Crusted Tuna Recipe

Prep tuna

Pat tuna steaks dry with paper towels. Season all sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.

Create sesame crust

On a large plate combine white and black sesame seeds. Press each seasoned tuna steak into the sesame seed mix, coating all sides except the very top edge if you prefer a clean rim. Press firmly so seeds adhere and form an even crust.

Sear tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Place tuna steaks in skillet and sear 30–40 seconds per side for rare (adjust 1–1½ minutes per side for medium-rare). Use tongs to sear the edges briefly to toast seeds. Remove to a cutting board and let rest 2 minutes before slicing. Internal temperature for rare: ~115–120°F (46–49°C).

Make crema

Scoop avocado flesh into a blender or food processor with Greek yogurt, lime juice, minced garlic, olive oil and 1/2 teaspoon salt. Blend until smooth, adding water 1 tablespoon at a time to reach a creamy, spoonable consistency (about 2 tablespoons). Taste and adjust salt or lime as needed.

Plate base

Spoon or pipe a generous smear of avocado crema onto each serving plate where the tuna will sit.

Rehydrate wakame

Place dried wakame in a bowl and cover with cold water. Let sit 5–10 minutes until rehydrated and tender. Drain thoroughly, squeeze out excess water and roughly chop if pieces are large. Toss with 1 teaspoon toasted sesame oil and a pinch of salt; set aside.

Quick-pickle sweet peppers

In a small bowl or jar combine 1/4 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Stir until sugar dissolves. Add the thinly sliced sweet mini peppers and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours) to pickle lightly.

Assemble salad

Place a small nest of wakame next to the crema on each plate. Drain the pickled peppers and arrange them over or beside the wakame. Add a few slices of pickled ginger to each plate for topping.

Prepare dipping sauces

Pour soy sauce into a small dish for serving. Spoon wasabi paste onto each plate or into a small ramekin. Optionally, mix a few drops of toasted sesame oil into the soy sauce for extra aroma.

Slice and finish tuna

Using a very sharp knife, slice each rested tuna steak against the grain into 1/4-inch thick slices. Fan slices over the avocado crema and wakame/pickled pepper nest. Top with a few pieces of pickled ginger and sprinkle thinly sliced scallions over the tuna. Serve immediately with soy sauce, wasabi and lime wedges on the side.