Black Pepper & Sesame Seared Tuna Steak Recipe

Prepare tuna

Pat the tuna steaks dry with paper towels. Season both sides lightly with kosher salt (about 1 tsp divided) and then press the coarsely ground black pepper onto both sides so it adheres.

Combine white and black sesame seeds on a plate. Press the edges of each tuna steak into the sesame seeds so the sides (not the top/bottom) are coated, and press a light layer over the top surfaces if you prefer more sesame crust.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add the neutral oil and swirl to coat.

Sear the tuna 1 to 1.5 minutes per side for rare (depending on thickness ~1"), 2 minutes per side for medium-rare. Use tongs to sear the edges briefly to toast the sesame seeds and finish the crust. Do not overcook; tuna should remain pink in the center. Remove steaks to a cutting board and tent loosely with foil to rest while you make the sauce.

In the same skillet (wipe out any burnt bits but leave flavorful brown fond), reduce heat to medium and add the unsalted butter. When melted, add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add the minced garlic and cook 30 seconds until fragrant (do not brown). Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and let it reduce by about half, 1–2 minutes.

Lower heat to medium-low and pour in the heavy cream. Stir to combine and simmer gently until the sauce thickens slightly, about 3–4 minutes. Do not boil vigorously.

Stir in the light soy sauce, fresh lemon juice, and freshly ground black pepper. Taste and season with additional salt if needed (start with the 1/2 tsp provided). Stir in the chopped chives or parsley and the 1/2 tsp sesame oil for a nutty finish. Keep the sauce warm but not boiling.

Slice the rested tuna into 1/4–1/2" slices on a bias. Arrange slices on warm plates.

Spoon the warm cream sauce alongside or over the tuna slices. Garnish with extra chopped chives or parsley and a sprinkle of additional sesame seeds if desired. Serve immediately with lemon wedges for squeezing.