Sesame Seared Tuna Recipe

Prepare tuna

Pat the tuna loin very dry with paper towels. Trim any sinew and shape into a neat rectangle for even searing. Season all sides lightly with kosher salt and black pepper.

Toast sesame seeds

In a dry skillet over medium heat, toast black and white sesame seeds 1–2 minutes, shaking the pan, until fragrant. Transfer to a shallow plate and let cool.

Coat tuna

Press the sides of the tuna lightly into the sesame seeds so the exterior is evenly coated (about 1/8"–1/4" crust). Use your hands to press firmly but gently.

Sear tuna

Heat a heavy skillet (cast iron recommended) over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl to coat. Sear the tuna 20–30 seconds per side for rare (adjust time for desired doneness). Rotate to get good contact on all sesame-coated sides. Remove to a cutting board and let rest 2 minutes before slicing thinly (about 1/4" slices).

Whisk together mayonnaise, wasabi paste, soy sauce and lime juice in a small bowl. If sauce is too thick, whisk in up to 1 teaspoon water to reach a drizzle/piping consistency. Taste and adjust wasabi for heat or lime for brightness. Transfer to a squeeze bottle or small bowl for plating.

Combine rice vinegar, water, sugar and salt in a small saucepan and heat just until the sugar and salt dissolve; cool slightly. Place grapes and optional lemon zest in a jar or bowl and pour the pickling liquid over them. Let cool to room temperature, then chill at least 15–30 minutes (can be made several hours ahead). Drain before plating.

If using dried wakame, rehydrate according to package instructions and drain and squeeze out excess water. In a bowl, combine rice vinegar, sesame oil, soy sauce, mirin, toasted sesame seeds, scallion and red pepper flakes. Toss with the drained seaweed until evenly coated. Taste and adjust seasoning (more vinegar for brightness, more sesame oil for richness). Keep chilled until plating.

Heat oil in a small saucepan to 350°F (175°C) or until a 1" piece of wonton browns in about 20–30 seconds. Fry wonton wrappers in batches, a few at a time, for 15–30 seconds until puffed and golden. Drain on paper towels and sprinkle lightly with fine salt. Alternatively, for lower oil use, brush wrappers with oil and bake at 400°F (200°C) for 6–8 minutes until crisp.

On each plate, place a small mound (about 2–3 tablespoons) of seaweed salad and arrange 3–4 slices of sesame-seared tuna fanned next to it.

Dot or drizzle wasabi sauce across the tuna slices (use a squeeze bottle for neat dots/lines).

Scatter 6–8 pickled grapes (drained) around the tuna for sweet-acid contrast.

Add 1–2 crispy wontons per plate (omit for gluten-free) leaning against the tuna or tucked into the seaweed salad.

Garnish with microgreens or cilantro, a lemon or lime wedge, and serve extra soy sauce or ponzu at the side.

Serve immediately so the tuna remains rare and the wontons stay crisp.