Recipe By NEWORLEANSGIGLET
Rating
Published Mar 21st
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 steaks Calories 422.2

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Recipe Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 (6 ounce) tuna steaks
  • ½ cup sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil

Cooking Directions

  1. 1 In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. 2 Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. 3 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Nutrition Facts

  • Calories 422.2
  • Carbohydrate 13.2 g
  • Cholesterol 77.2 mg
  • Fat 20.7 g
  • Fiber 2.3 g
  • Protein 44.1 g
  • Saturated Fat 3.1 g
  • Sodium 1045.5 mg
  • Sugar 5.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. 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 - Read more ...
  2. 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.
  3. 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!
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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 - Read more ...
RedCipes