Sesame Crusted Ahi Tuna Recipe

Pat and season

Pat the ahi tuna dry on all sides with paper towels. Place on a cutting board and season lightly with 1/4 tsp of the kosher salt and 1/4 tsp of the black pepper; this helps the marinade penetrate evenly.

Make marinade

In a shallow dish or rimmed plate large enough to hold the tuna, combine the low-sodium soy sauce, sesame oil, mirin, grated ginger, and minced garlic. Stir to combine.

Marinate briefly

Place the tuna in the marinade and spoon the liquid over the top. Marinate at room temperature for 10 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes — the soy will begin to cure the exterior too much and affect texture.

Prepare seeds

While the tuna marinates, combine the white and black sesame seeds on a plate and mix so they are evenly distributed.

Press seeds onto tuna

Remove the tuna from the marinade and let excess drip off for 30 seconds. Lightly pat the tuna into the sesame seed mixture, pressing gently so the seeds adhere to all sides. Aim for an even, thin crust; don't pack seeds too thickly. Reserve the remaining marinade.

Sear the tuna

Heat a heavy skillet (cast iron recommended) over medium-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 for 30–45 seconds per side for rare (adjust to 1–1.5 minutes per side for medium-rare). Rotate the tuna to sear all sides — you want a deep golden-brown crust while keeping the center pink. Use tongs to turn gently so the crust stays intact.

Rest and slice

Transfer the seared tuna to a cutting board and let rest for 2 minutes. Using a very sharp knife, slice the tuna crosswise into 1/4-inch to 1/2-inch slices. Wipe the knife between slices for cleaner cuts if needed.

Finish and serve

Arrange the sesame-crusted ahi slices on a platter or individual plates. Squeeze the fresh lime or lemon over the slices to taste. Sprinkle sliced scallions over the top. Serve with pickled ginger and a small dollop of wasabi paste on the side. If you reserved marinade, you may drizzle 1–2 teaspoons lightly over the fish or use as a dipping sauce in small bowls.

Serve immediately while tuna is warm and crust is crisp. Leftover tuna can be stored covered in the refrigerator for up to 24 hours but is best enjoyed immediately.