Seared Ahi Tuna Recipe
Sesame Crusted Tuna Seared Rare with Nori Salad, Kyoto & Wasabi Drizzles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna & Sesame Crust
Nori Salad
Kyoto & Wasabi Drizzles
Garnish & Serve
Method
Tuna & Sesame Crust
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim to a neat rectangular/oval block if needed so it cooks evenly (about 1 1/2–2 inches thick). Lightly season all sides with the fine sea salt and freshly ground black pepper.
- 2
Make sesame crust
On a shallow plate combine the white and black sesame seeds. Press each long face of the tuna gently into the sesame seed mixture so the seeds adhere evenly to the sides and top; leave the short ends mostly bare for easier handling. Press firmly but do not mash the flesh.
- 3
Sear tuna
Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add the neutral oil and swirl to coat. Place the sesame-crusted tuna in the pan and sear 20–30 seconds per side for a rare center (sear on the two long faces and briefly on each short end if desired). For medium-rare, add 10–15 seconds per side. Remove the tuna to a cutting board and let rest 3 minutes before slicing to keep center rare and juices stable.
Nori Salad
- 4
Prepare dressing
In a small bowl whisk together rice vinegar, light soy sauce, sesame oil, sugar (or honey), lemon juice (if using), and a pinch of salt until sugar dissolves and dressing is balanced. Taste and adjust acidity or salt.
- 5
Assemble salad
In a large bowl combine mixed greens, julienned cucumber, sliced scallions and shredded nori. Drizzle the dressing over the salad and toss gently to coat just before plating so greens remain fresh and crisp.
Kyoto & Wasabi Drizzles
- 6
Prepare Kyoto drizzle
If using store-bought sweetened soy glaze (or pre-made Kyoto-style drizzle) warm slightly. Alternatively, mix 2 tbsp soy sauce with 1 tbsp mirin and 1 tsp sugar in a small saucepan; simmer gently until slightly reduced (about 3–4 minutes) and cool to room temperature. This is the Kyoto-style drizzle.
- 7
Prepare wasabi drizzle
In a small bowl combine wasabi paste with Japanese mayonnaise, toasted sesame oil and 1 tsp water. Whisk until smooth and slightly pourable; add up to 1 tsp more water to reach desired drizzling consistency. Taste and adjust heat by adding more wasabi paste sparingly.
Garnish & Serve
- 8
Slice tuna
Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the rested tuna into 1/4-inch to 1/2-inch thick slices (bias/sliced on the diagonal gives attractive pieces). Arrange slices fanned on each plate or on a shared board.
- 9
Plate components
Place a portion of the nori salad beside or under the sliced tuna. Drizzle the Kyoto-style soy glaze in a thin stream over the tuna and a light zigzag over the plate. Drizzle the wasabi-mayo mixture in a contrasting pattern (thin lines or dots) over the tuna and plate. Sprinkle the optional toasted sesame seeds over the fish and salad. Garnish with pickled ginger, microgreens or shiso leaves and a lemon wedge on the side.
- 10
Final touch
Serve immediately while the tuna is warm on the outside and rare in the center. Provide extra Kyoto drizzle and wasabi drizzle at the table, and enjoy with chopsticks or a fork.