Sesame Seared Tuna Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Trim any silver skin and shape into an even rectangular block about 1½ to 2 inches thick so it sears evenly.

Make marinade

In a shallow dish, whisk together 3 tbs soy sauce, grated ginger, sesame oil, mirin, minced garlic, and freshly ground black pepper until combined.

Place the tuna in the marinade and turn to coat all sides. Let rest at room temperature for 10 minutes (do not marinate longer than 15 minutes to preserve rare center and texture). Reserve marinade for brushing if desired.

On a plate, mix white and black sesame seeds. Remove tuna from marinade and lightly press each face and the long sides into the sesame seed mixture so seeds adhere in an even layer, covering most of the exterior but leaving a small border along seams.

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot—about 2–3 minutes. Add 1 tbs neutral oil and swirl to coat.

Sear tuna: add the sesame-crusted tuna to the pan. Sear 20–30 seconds on each of the long sides and 15–20 seconds on each short end, using tongs to roll. The objective is a deep golden crust while keeping the center rare (bright pink). Total sear time should be about 1–1½ minutes depending on thickness.

Remove tuna to a cutting board and let rest 2 minutes. During resting, optionally brush with reserved marinade for extra gloss and flavor.

Thinly slice the tuna across the grain into ¼ inch slices. Arrange slices fanned on a serving plate over a small bed of rehydrated wakame or seaweed salad.

Garnish with pickled ginger, scattered sliced scallions, and lemon wedges. Place a small dollop of wasabi on the side or pass separately.

In a small bowl, combine 4 tbs soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil and 1 tbsp thinly sliced green onion. Stir and taste; adjust with a few drops of lemon juice if you prefer brighter acidity.

Serve the sauce alongside the sliced tuna for dipping. Recommend 4–6 slices per person.