Sesame Crusted Ahi Tuna Recipe

Prep Tuna

Pat the ahi tuna steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Coat with Sesame

On a plate combine the black and white sesame seeds. Press each seasoned tuna steak into the seeds on all sides so an even crust forms; press gently so seeds adhere but do not crush the fish.

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs neutral oil and 1 tbs butter. When oil is shimmering and butter foaming, add the tuna steaks. Sear 45–60 seconds per side for rare (center bright red), 90 seconds per side for medium-rare. Spoon hot oil over the sides briefly to sear edges. Remove from pan, let rest 2 minutes, then slice across the grain into 1/4-inch slices.

Rinse 1.5 cups jasmine rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 1.75 cups water and 0.5 tsp kosher salt. Bring to a boil over high heat, reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes.

Fluff rice with a fork, stir in 1 tbsp butter, 2 tbsp fresh lime juice, 1 tsp lime zest and 1/2 cup chopped cilantro. Taste and adjust salt or lime as desired. Keep warm until serving.

Heat a large skillet or wok over medium-high heat. Add 1 tsp sesame oil and 1 tbsp neutral oil until hot.

Add broccoli florets and sauté 2 minutes, then add red bell pepper and snap peas and continue to cook 2–3 minutes until vegetables are bright and just tender-crisp.

Add 1 tbsp soy sauce, 2 sliced green onions (reserve a few for garnish) and 1/4 tsp black pepper. Toss to coat and cook 30 seconds more. Remove from heat and keep warm.

Whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tsp honey, 1/2 tsp sesame oil, 1 minced garlic clove, 1/2 tsp grated ginger and 1/4 tsp red pepper flakes until honey dissolves. Taste and adjust sweetness or acidity. Transfer to a small serving bowl or drizzle pan.

Optional: After searing tuna, deglaze the hot skillet with 1–2 tbsp of this sauce, simmer 30 seconds to warm and spoon over sliced tuna at service.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp wasabi paste (start with less if you prefer milder heat), 1 tsp fresh lime juice, 1/4 minced garlic clove and 1/4 tsp kosher salt. Whisk until smooth. Taste and add more wasabi or lime if needed. Chill until ready to serve.

Divide the cilantro lime rice among 4 plates (about 3/4 cup cooked rice per serving). Arrange sautéed vegetables alongside.

Fan 4–6 slices of sesame-crusted ahi tuna over the rice. Drizzle a little Asian sauce over the tuna and plate.

Dot or swipe 1–2 tbs wasabi aioli beside the tuna, sprinkle toasted sesame seeds and remaining sliced green onions on vegetables, and garnish with thinly sliced radish and cilantro sprigs. Serve with lime wedges on the side to squeeze over fish and rice.