This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.

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  • Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.

  • To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.

Nutrition Facts

923.7 calories; protein 52.8g 106% DV; carbohydrates 71.2g 24% DV; fat 49g 75% DV; cholesterol 240.1mg 80% DV; sodium 2377.2mg 99% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2003
My husband and I absolutly love it we'll be having this one often. I cooked his a little longer he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south. Read More
(11)

Most helpful critical review

Rating: 3 stars
08/02/2005
This recipe calls for way too much flour (and that's after I cut back to 3/4 cup) leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it but I thought it was pretty average. Tip: Make sure you use a firm tuna! Read More
(10)
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/20/2003
My husband and I absolutly love it we'll be having this one often. I cooked his a little longer he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south. Read More
(11)
Rating: 3 stars
08/02/2005
This recipe calls for way too much flour (and that's after I cut back to 3/4 cup) leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it but I thought it was pretty average. Tip: Make sure you use a firm tuna! Read More
(10)
Rating: 5 stars
05/06/2005
This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous! Read More
(10)
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Rating: 5 stars
03/22/2008
Absolutely delicious -- I did feel that the recipe had way too much powder mixture to coat the fish and half the amount would have done the trick. But a keeper recipe at any rate. Read More
(7)
Rating: 5 stars
12/25/2006
I personally love this recipe but my girlfriend thinks it's a little too salty. She prefers the "sesame seared tuna " also on this website also excellent. But if you don't mind a little (lot) of miso I highly recommend this one. Read More
(5)
Rating: 3 stars
12/22/2010
I only made the miso sauce and flash seared the tuna in olive oil (leaving the middle raw). As a few have pointed out the miso topping is too salty with just soy sauce and not the correct consistancy with one tablespoon of liquid. Yes will have to add water until the consistancy is gravy-like. I added pineapple teriyaki and sweetened lemon jucie to the topping. I think Ponzu (instead of soy sauce) teriyaki could get a similar effect. The miso adds a nice flavor but recipe needs to be fixed to add water to topping. Read More
(4)
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Rating: 2 stars
01/31/2011
Way too salty! I eliminated most of the salt and it was still too salty. Read More
(4)
Rating: 3 stars
01/02/2007
can cut whole coating recipe in half for 2 or even 4 pieces of fish also bring the flour ratio down even more. The tuna was good mildly seasoned. The sauce was horrible! I dumped it out and mixed 1 T. mayo with 1/4 cup gyoza sauce and 1 t. mirin. Hot oil served on the side. Hubby loved it with the hot oil and kids liked it plain. Read More
(4)
Rating: 5 stars
05/12/2009
This was excellent even using frozen tuna steaks. Thank you for the recipe! Read More
(3)