This sesame-seared tuna is an easy, great-tasting dish. Fresh tuna steaks are coated with sesame seeds, then quickly seared and served rare, so be sure to use good quality fresh tuna.
This sesame-seared tuna is an easy, great-tasting dish. Fresh tuna steaks are coated with sesame seeds, then quickly seared and served rare, so be sure to use good quality fresh tuna.
This was a great recipe, with some recommendations. I added a little more honey, less sesame oil(would use a tablespoon or less), definitely used mirin, soy sauce(low sodium - it's what I have) and rice wine vinegar. Some wasabi paste added to the marinade and dipping sauce is a must for some zip. I cut the steaks so that they are about 1/2 to 3/4" thick and sear for about 40 seconds. If they are thicker they burn before they even cook a little - I like them pink, not red in the middle. Preheat cast iron, but be sure to turn down the head to medium high or you will have smoke and smoke alarms going off. Sesame Seeds - don't bother - I've tried it both ways, they don't add much, and they pop all over the place when you sear the steaks and make a mess. ( I lightly toasted them first - so if you have to have them - toast them, then dip the seared steaks just before you serve, and save yourself a lot of clean up. I served with plain rice or long grain and wild rice. Great to sop up the dipping sauce.Read More
A good dish. However, I wanted to warn against using olive oil for searing. There's a good bit of debate over whether olive oil is suitable for frying. Virgin olive oil on its own is a very healthy fat, but when heated past its smoking point - the temperature at which fats begin to break down, unique to each variety of fat - it can potentially do you more harm than good. Estimates can vary, but I've usually seen olive oil's smoking point cited between about 375-450 degrees fahrenheit, depending on the type. Searing can involve temperatures twice that high. So that's something to consider.Read More
This was a great recipe, with some recommendations. I added a little more honey, less sesame oil(would use a tablespoon or less), definitely used mirin, soy sauce(low sodium - it's what I have) and rice wine vinegar. Some wasabi paste added to the marinade and dipping sauce is a must for some zip. I cut the steaks so that they are about 1/2 to 3/4" thick and sear for about 40 seconds. If they are thicker they burn before they even cook a little - I like them pink, not red in the middle. Preheat cast iron, but be sure to turn down the head to medium high or you will have smoke and smoke alarms going off. Sesame Seeds - don't bother - I've tried it both ways, they don't add much, and they pop all over the place when you sear the steaks and make a mess. ( I lightly toasted them first - so if you have to have them - toast them, then dip the seared steaks just before you serve, and save yourself a lot of clean up. I served with plain rice or long grain and wild rice. Great to sop up the dipping sauce.
Awesome. I thawed frozen Ahi from Costco. This tastes almost like steak! Don't have iron skillet - used non-stick. Didn't have mirin - used sweet vermouth. Still perfect. This recipe rocks because my house doesn't stink like fish as long as I use the pan's lid while cooking! I split more like 30/70 for the sauce, because we like extra to put on our rice (and there is still plenty to dredge the fish in). I "dry" the fish with paper towels after thawing so it will absorb more of the sauce.
I really enjoyed this recipe. However, I took the very thick tuna steaks pretty much directly from the fridge to the skillet and they were (obviously) still cold in the middle during consumption. Next time, I'll let the tuna come closer to room temperature before searing.
I make seared tuna at least 2x a week. This is a good recipe. If you want to cut out some steps with the same great results instead of making the sauce Kikkoman puts out a "Roasted Garlic" Teriyaki sauce that is excellent with this fish.I serve the tuna on a platter with a small bowl of sauce, seaweed salad(found at your grocery store sushi bar)pickled ginger and wasabi paste.If your seeds are scorching add them to the tuna after searing just make sure that you toast them first. Enjoy!
i loved the tuna. sooo good. my bf asked if we can eat this every week! a few suggestions that i have: adding a bit of grated ginger along with juice to the searing marinade really spices up the recipe. instead of coating the tuna with sesame seeds then searing them, i bought toasted sesame seeds and then sprinkled the sesame after my tuna was cooked. make sure the tuna is seared on medium heat b/c high heat burns the tuna and causes lots of smoke. chop up some scallions and sprinkling them over the tuna along with the sesame makes the whole plate look more attractive (i.e red and green contrast)
simple and delicious. Ran into a friend who is a chef when I was buying the wine the recipe called for and he said to forget it, it won't matter. He was right!
This recipe is unbelievably easy and fantastic. I used brown sugar because I didn't have honey (allergic) and I doubled the dipping sauce. Half the sauce I used to marinate the tuna steaks for about 2 hours, and the rest for dipping. I have never had a recipe disappear so fast. Definitely my new favorite fish recipe.
Delicious. I have been waiting to try this recipe for a while now. I only make fresh tuna for occasions and it was sensational. The sesame seeds were a great crunchy contrast to the tuna steaks. Seared them for only 30 seconds on each side. Hubby loved this...and I did too. (So did my 1 1/2 year old son who doesn't like fresh tuna). Will be used again and again. Thanks for the post.
ABSOLUTELY OUTRAGEOUS!!!! My kids love tuna steaks and we always eat them rare, (this is a must or you might as well toss them) however, this is the first time we've made them this rare and I must tell you that I'll never eat another tuna steak any other way. After searing, hubby sliced the steaks paper thin and although the kids were a little apprehensive at first, one taste changed their minds completely. A pound and a quarter was devoured by the four of us in no time. Thanks for a superb recipe!!
I have been looking for a recipe like this one!! The flavor and texture of the tuna was awesome. I did not have the mirin wine. Used a little white wine and still was great! Sesame seeds to scorch easily. I was dancing around when we were eating it as an appetizer. Also made some wasabi vinegrette and served it with the soy sauce as well!! Thanks!
Pat Tuna very dry, don't marinate - only soak for a minute in sauce. I would not substitute artificial sweetener for honey, turns bitter at high heat. You can substitute cooking sherry for the Kirin without a noticeable difference. Slice thin over crisp salad w/raw veggies and a light ginger/miso dressing for great texture and sweet/salty flavor. If you don't like rare Tuna, open a can, overcooking ruins it.
A good dish. However, I wanted to warn against using olive oil for searing. There's a good bit of debate over whether olive oil is suitable for frying. Virgin olive oil on its own is a very healthy fat, but when heated past its smoking point - the temperature at which fats begin to break down, unique to each variety of fat - it can potentially do you more harm than good. Estimates can vary, but I've usually seen olive oil's smoking point cited between about 375-450 degrees fahrenheit, depending on the type. Searing can involve temperatures twice that high. So that's something to consider.
Easy, tasty and fantastic! What more can I say about this dish? Here in Hawaii we can get fresh Ahi everyday as it is part of our local Pacfic Cuisine. Using only the freshest Ahi Tuna can really make a world of difference in this dish. I did marinate the Ahi in the sauce (personal preference). I already had all the ingredients on hand. prep time was easy and approximate. To the soy sauce (I use Aloha Soy Sauce), I added a pinch of freshly grated ginger as well. The wasabi is a must in the dipping sauce because it does add a "kick". I heat the skillet on high heat at first then lower it to medium after I place the Ahi in the pan. I sear the Ahi for a quick 30 seconds or less depending on the thickness of the Ahi and how seared you want it. For myself? I like it a little more raw on the inside...Mmmm. I then serve this with hot steaming rice and a side of, "Tofu Salad," also found on this AR website. I've also eaten this with, "Asian Ginger Dressing," from this site, served on a bed of organic mixed greens. A Tasty, fulfilling and perfect meal! A keeper in my recipe box to use again in the future.
Excellent recipe. I made this for dinner tonight and it was a hit. The only change I made was I substituted Agave nectar for the honey because my husband is diabetic. Served with a rice salad of jasmine rice, julienned carrots, peas, diced red onions and thinly sliced jalepenos. I will make this again.
This recipe is amazing. I've made it twice now, and both times it has been perfect. The first time I used the sesame seeds; the second time I didn't. Tasted just as good without the sesame seeds. I also did not have Mirin wine and used white wine instead. I made it for a friend the second time, and he commented that it was better than anything he ever had in a restaurant.
Fantastic! The flavors were amazing. I made the full amount of sauce, though I only cooked two steaks. I didn't add vinegar to the extra sauce because I didn't have any, but it was still wonderful. I used peanut oil instead of olive oil to avoid smoking up the house. I used a mix of white and black sesame seeds, and used tamari premium soy sauce (low sodium). Also, I put the tuna directly from the pan onto the plates on a bed of fresh spinach, to wilt it, and then I tossed chopped water chestnuts, chopped green onions, and more of the sauce into the pan and stirred it on high for about a minute or so. Then I put that on top of the tuna and spinach. I served miso soup as a side, (I admit, from dehydrated soup packets.) This was a fast, healthy meal that tasted like I'd ordered it at a 5 star restaurant! Thanks!
yummy. i halved the sesame oil and it was plenty of oil. i sprinkled on the toasted sesame seeds after searing the tuna. i also added the wasabi to the marinade, like others suggested and that was good. i cooked two 5 oz tuna steaks for my husband and i and we would have been happy with half that much. i can only eat so much of raw fish at a time! thinly sliced green onions would be yummy on top - when serving. will make again!
I was hoping someone had tried this with salmon as I had no tuna. (Never have cooked tuna,so...) No one had tried it. I did. Man it was good! I followed the recipe exactly, frying the salmon in a cast iron skillet. I did cook it thoroughly as "rare" isn't my thing exept with oysters. (OK, not smart..just good) It was wonderful. Try it with salmon! Cook to your level of liking.
This is a fairly standard recipe and suitable fr all Tuna lovers. There are different variety of Tuna and for this I used Yellowfin (ahi) for a less fatty presentation. I have been encouraging my students to experiment with salts and sugars and so for this I substituted Melon Tawny sugar for honey and to maintain the nuttiness from the sesame seed I substituted Peanut Oil for Olive Oil and watched my husband raise his eyes, for I am an advocate of Olive Oil and I import it directly from an Olive grower in Italy every year when I get the first Cold Pressed (suitable for drinking too). But for high flash cooking I use either Peanut or Grapeseed oils and occasionaly Canola, when I have been assured that it is not genetically modified. When purchasing Tuna do try to have a good Fishmonger cut it choice and examine the grain. I do not encourage guests to "dip" at my dinner table so try using the sauce to accompany or dress a salad when setting a formal course.
Restaurant quality, without a doubt. Try making this recipe with mashed potatoes, and drizzling the dipping sauce over them and the tuna. Yum!
So, so good! I didn't use the sauce for dipping, however. I served this over an asian-style slaw which was a great pairing. Thank you for a wonderful recipe!
I loved this marinade for the Tuna steaks! It's great with or without the sesame seeds too. I served it alongside some sushi rice and drizzled soy sauce over it and some fresh grilled veggies. Yum!
Excellent marinade and a perfect compliment to the tuna. I also added grated garlic and ginger and let the tuna marinate for about 3 hours. I cooked the tuna for a couple of minutes on each side then sprinkled with toasted black and white sesame seeds and did a quick flip on each side to further toast them and adhere them to the fish. Delicious and a definite keeper recipe for us. We'll also try on other firm fish.
Great flavor! Adding the toasted sesame seeds after cooking (per other reviewers' suggestions) works just fine.
I followed others advice and decreased the oil and increased the honey. I actually let the tuna sit in all the marinade for a few hours (don't know if it really did anything). Before cooking I made a half batch of marinade for dipping and drizzling. I let the tuna sit for a bit to come up to temperature before cooking and then seared. I didn't time it, I just watched it like a hawk. I didn't turn my pan up all the way (read about burning the seeds) so it took a little longer...but it was Y U M M Y!!! I served it in thin slices over jasmine rice and then drizzled the sauce over the top. Will make again! No need to go out anymore.
This is an excellent recipe. If you really want to enhance this recipe I advise one small addition. Get yourself a nice sized shallot. Before you sear the tuna, slice up a nice sized shallot and fry in olive oil until they are golden brown rings. When the tuna is done, sprinkle the fried shallots over the tuna slices. It not only makes it look really good but it tastes fantastic and gives it a different and very delicious texture! Also, for those who do not think Olive Oil makes a difference....It Does! Do not skimp on olive oil on this recipe! It gives it such an amazing flavor, even if you use a ugh, George Foreman. Also, know your butcher! Don't just sear Tuna from some place like a Super Target or Costco! BAD IDEA! Get the tuna where it is fresh or they fly it in fresh! Freshness makes all the difference with this!!!
AWESOME! Try serving the tuna steaks over a bed of spring mix greens and mandarin oranges from the can. use some of the mandarin juice in your dipping sauce which serves as the salad dressing also. put a little wasabi on the plate to dunk for some more zip....a complete meal, healthy and delicious in minutes flat! a real family favorite.
My tuna was "previously frozen".... so - I thought it came out poorly. I had to cook it much more than the 30 second searing - that did not even make it luke warm inside. After cooking it more so it was very rare - the taste was just not there for me.
Wonderful flavors and extremely e-z to make, this will make it into the recipe rotation
This tuna tasted 5 stars, but the searing made it smoke a lot and scorched the sesame seeds so I gave it 4. I would advise adding sesame seeds after cooking. I didn't have mirin so I skipped it, and I also used apple cider vinegar instead of rice wine vinegar. Yummy :)
believe it or not I buy frozen tuna steaks at Winco,and thaw pan sear and then press it to TOASTED black and white seeds and the dip is very good! I make this alot!
Definitely 30 seconds or less for each side is more than enough time to sear the steak. The grated ginger adds a kick to the taste. No wasabi was available so that was left out.
Fabulous! My 17-year-old thought it was the best recipe we'd made in months. I served the tuna with white rice and oven roasted asparagus, red pepper and garlic, coated in olive oil. The lefover fish was great in a wrap the next day with baby greens, cucumber and sesame-ginger dressing!
AMAZING! I made it exactly as the recipe said...well almost. I didnt use the olive oil. I used cooking spray and an electric grill. Came out amazing. This is a keeper! I paired it with Asian Coleslaw and grilled asparagus.
Thanks for sharing! Easy & tasty recipe for when one spots great looking ahi tuna at the market. I didn't have and definitely missed the wasabi paste, because without it, the dipping sauce could be a bit cloying to the palate. Served with creamy mashed potatoes and grilled asparagus spears.
very very good, really liked the sauce to dip the tuna in, did not have the mirin but did buy some as plan on using this again, I added chopped green onions also
Love this recipe! Marinating the tuna in the sauce mixture made the fish even more flavorful.
We gobbled this up in no time. This was my first time cooking tuna. I followed the instructions with no changes and it turned out great.
Real quick and easy to make.
We didn't have the japanese wine, but I used 1/2 the servings b/c I was making it for 2 people. The wasabi paste served with it really sets this dish apart. I served it with brown rice and a salad. I'm hungry for it now! Very very good. I'll be making this again soon!
My husband bought salmon instead of tuna and I didn't have any mirin, so I just used red wine. I wanted the fish cooked more, and as a result ended up scorching the sesame seeds. It was still incredible. Definitely use the wasabi. It complements the fish perfectly. Next time, I'll not heat the oil so high so that the sesame seeds don't scorch. But there will definitely be a next time. So simple, yet very gourmet tasting and makes for a beautiful presentation as well.
This was really good and well liked by all. I did use chicken tenders, (2/person) instead of tuna. Cooked a bit longer. Very moist & tender.
The flavor was amazing and I loved the dipping sauce. I had a little problem with burning the sesame seeds but I'm new to searing tuna, so it was probably my fault. We had a leftover steak that we sliced up and used the next day for little sandwiches with wasabi mayo, and that turned out great too.
This turned out perfectly. A note on the amount of the sauce - I only made 2 tuna steaks and the amount of the sauce was perfect so I would double it for 4 steaks. Also, did not need 1/2 cup sesame seeds - I used about a tablespoon per steak (half on each side). Thanks for sharing, will definitely make this again!
This was really good, but I felt like the sesame oil was just a little too overpowering. I think next time I'll try it making it with half of the sesame oil and hopefully that improves it.
This was an excellent recipe! I recommend using a shallow plate to "dunk" the tuna in the marinade. I also used toasted sesame seeds and they seemed to stick to the tuna better. I served this dish with birds nests from Trader Joe's. Excellent recipe!
Hubby adored this...but I had to put mine back into the skillet to cook through. I've got a very adventurous palate and I know everyone else loves this dish...but I couldn't handle the rare part. Everything else was fabulous after I cooked mine.
If I could give this six, seven or more stars I would! Simply divine. We loved the marinade and we seared the tuna for 30 seconds as directed - perfection! If you have problems with rare tuna please please try it! It really is delicious! Will make again and again!
Wow!! So delicious! Will definitely make again. Highly recommend going very rare, very high heat, maybe 30 second a side just for color n carmelization. Also, let steaks get at room temp. So they aren't cold in center like other viewers have mentioned! Everyone loved this! Thanks for a great recipe :)
real good. real easy
Wow - this was soooooo good - better than we've had in a restaurant. We used a mixture of black and white sesame seeds to coat and pan fried in sesame oil rather that olive. (1 minute on each side) PERFECT. Skipped the wasibi - the dipping sauce was perfect by itself - definately *****!
Very good and EASY to prepare!
I made this using gluten free soy sauce, wine white, agave nectar instead of honey and added a teaspoon of garlic paste. It was awesome - my husband the fisherman thought it was heavenly! Thanks so much!
Good, but I felt like it was missing something. Maybe it needed to marinade some, but I couldn't taste the sauce on the tuna at all. Also, my cuts were pretty thick, at 30 seconds on each side the middle would have still been cold. I like rare tuna, but it needs to be warm!
An easy to prepare restaurant-quality dish. Didn’t have mirin so I substituted sake along with an extra ½ tablespoon of honey. It turned out perfectly!
Very good. I did not have the mirin so I omitted it. I also added some hot chili oil to marinade instead of using the wasabi since I did not have any. Very tasty and easy recipe. Thank you.
This was excellent and so easy! The sesame seeds formed a nice crust, and the rare tuna was velvety and juicy. I followed the recipe exactly--the only thing I'd change is I'd serve it with pickled ginger.
RESTAURANT QUALITY!!! Didn't use seeds or wasabe. Used Sherry. EASY UNIQUE QUALITY IMPRESSIVE!!!
Amazing. I've made this so many times, and it's always a hit. I never have bothered with mirin, just used sherri as I've got it on hand.
this recipe is perfect when the in-laws are in town..sauteed morel mushrooms compliment this well
I seared 1min on each side, it was too long, I should have followed the directions and only cooked for 30seconds. I didn't like the taste of the sesame oil- it was too heavy, next time I will use light olive oil.
Great flavor, fast and simple. I always eat tuna with wasabi, and sadly didn't have any on hand when I sat down to this dish last night - but the sauce was perfect, and I didn't miss the wasabi at all. This would also be GREAT as an appetizer at an elegant party.
Oh my goodness - this was sooooo good. I had something like this at Bailey's in Key West last year, and I'm so glad to have found this recipe.
Perfect and easy recipe! I cook it longer per side just for a matter of personal taste. Wouldn't change a thing.
Easy. Very tasty. I had wasabi powder and added it to the dipping sauce. I also toasted the sesame seeds and added them on top of the tuna after searing. I seared for one minute on each side and it was perfect for my taste. I will definitely make this again.
Awesome. My hubby loved it. Thanks so much.
This was both incredibly good and incredibly easy. It makes a great work night meal that can be ready in just a few minutes. I double the sauce recipe and have used it with other types of fish too. It would probably make a good base for chicken too (well done of course). Thanks for the great recipe!
Love this recipe! I serve w/ample wasabi, increase the honey a bit, toast the sesame seeds, and serve w/lemon-parsley risotto...Nice....
I was never able to get ahi tuna cooked right. My husband was a little worried when I announced that I was trying to prepare tuna again. This recipe just hitted the spot! My husband loved it. I will do this many more times again. I used the frozen steaks from Costco and cooked them on a non-stick pan and it worked like magic. Great recipe!
Very good. I cooked it for a little over a minute on each side as we don't like it super rare.
Super easy to make. Ready in no time at all. Absolutely delicious. That's the kind of combination the world needs in a recipe!
I'm just an amateur home chef and this recipe made me look like a star. Easy to cook, this dish came out perfectly. Seriously restaurant quality, delicious, I surprised even myself! Definitely recommended!
I also let the steaks marinate in the sauce before cooking. Doubled the sauce too. We prefer ours very rare, so about 20 seconds per side on High was good enough. Hubby said it is his new favorite meal and it was better than Filet Mignon!
I prepared the recipe exactly as directed w/ the exception of adding the mirin. The tuna was excellent!!!!
I didn't like this as much as my husband did. I think next time we'll have to sear it a little longer for me. I like the middle pink, but not the whole thing!
So delicious! I used Fiery Sesame Oil (it has chili powder in it) instead of regular because I love spicy tuna. I didn't use mirin, but I followed the rest of the recipe. I can't wait to have it again.
This has now become are favorite. We will have this for friends. Also, it was so easy, easy, easy. Thank you.
Very easy to make - was initially intimidated, but a quick sear was all that was needed. Thanks!
This recipe was amazing! I added wasabi paste to the marinade for a little kick and poured some reserved sauce over the fish before serving. I didn't have an iron skillet, but it didn't matter. My husband and I fought over the leftovers the next day! Thanks!
Wonderful recipe!!!!! Don't change a thing.
This was absolutely delicious. The dipping sauce was phenomenal. This was the first time I made seared tuna and now...it'll be on our dinner list each week. The only problem I had was the smoke from the oil but I think that was my fault not the recipe's.
Wonderful recipe! Simple, quick, healthy & yummy. Double the sauce and serve with wasabi.
I followed the recipe pretty much just as written, though I seared the tuna about 60 seconds on each side, to medium rare. The flavour was wonderful and the steaks were moist and delicious. Served with a fresh green salad and some couscous, it was a hit. I'll certainly be making this again.
Great recipe! I added just a little more honey to the dipping sauce to kill some of the salt......and it was just fantastic!
Wow... delicious! I made changes because I didn't have all the ingredients, but my biggest change was that I COOKED THE TUNA THROUGH. My husband likes his fish fully-cooked, so having red meat in the middle wasn't an option. First, I didn't have any mirin, or rice vinegar, so I followed the recipe with just the soy, honey and sesame oil. I kept 1/2 for the sauce and it was tasty. I let the fish sit in the sauce for 15 min. or so, and then seared it on both sides for a few minutes. Then I covered the pan to let it cook through. I took out the fish and added the sesame seeds to the pan, to toast them. Once they were toasted, I pressed them onto the tuna. I drizzled the reserved sauce over it and served it with white rice and tomatoes in Olive oil and balsamic vinegar. It was great!
I didn't waste time trying to find a sweet wine. I used some Merlot. It was perfect! Followed the directions except I marinated the tuna steaks for 2 hours! Fabulous!
Excellent. Prepared exactly as written. The leftovers, briefly warmed were outstanding too. Definately a keeper and one to share with friends who like to cook.
so i used it as a marinade and dipping sauce. i used only 1T of sesame oil as i know it can be a wee bit overpowering. also, i used splenda brown sugar and no wasabi. oh, and i didn't have mirin so i used a white meritage. and i sprinkled with sesame seeds after cooking. the flavor was super yummy but lacking the oomph that the wasabi would provide. i'll definitely prepare again with ingredients as outlined b/c i know the flavors will work perfectly.
SO delicious! This dish was similar to top quality tuna you'd get in a fancy seafood restaurant. We added extra wasabi to get a little kick.
Love this recipe. The only thing I changed was to toast the sesame seeds before coating the tuna. Delicious.
loved this! As one viewer did, I also marinated the tuna for a couple of hours in the sauce. Also, to the dipping sauce I added a touch of ground ginger. So awesome! thank you!
this is was excellent!!! i have never made tuna steaks before, and it couldn't get any easier!
This recipe was so delicious! I followed the ingredients and measurements exactly and it turned out great. I didn't have an iron skillet, but I don't think it mattered. It was so easy and took hardly any time at all, just 15 minutes, because of the chopping. Highly recommended for anyone who likes sushi or sashimi! Thanks for the recipe!!!
Absolutely lovely. Will do again. Didn't have any Mirin but used a dry white wine instead and it was great.
This turns out perfect every time. We are low carbers, so we usually replace the honey with Spenda.
Loved this dish.
sauce was delicious...if you cannot find mirin, you can also substitute japanese plum wine, also, i would use more honey and mirin in the recipe and slightly increase the cooking time of the tune if you have thick tuna steaks