Craving a five-star meal without the fuss? This Sesame-Crusted Ahi Tuna is your answer. In just 20 minutes, you can create a stunning dish that balances a warm, nutty, crunchy crust with a cool, tender, ruby-red center. It’s a simple, elegant, and incredibly satisfying meal that will make any weeknight feel like a special occasion.
Ingredients
• ¼ cup white sesame seeds / 30g
• ¼ cup black sesame seeds / 30g
• 4 (6-ounce) Ahi tuna steaks / 4 (170g) sushi-grade steaks, about 1-inch thick
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil / 15 ml
• 1 tablespoon coconut oil / 15 ml
• 2 cups green beans / 225g, trimmed
Instructions
1. Directions
2. On a shallow plate or dish, combine the white and black sesame seeds. Pat the Ahi tuna steaks completely dry with a paper towel, then season generously on all sides with salt and pepper.
3. Press each side of the seasoned tuna steaks firmly into the sesame seed mixture, ensuring a thick, even coating.
4. Heat the olive oil in a large skillet or cast-iron pan over high heat until it just begins to smoke. Carefully place the crusted tuna steaks in the pan.
5. Sear for 60-90 seconds per side for a rare center. The cooked portion on the sides should only be about ¼-inch thick. Avoid overcooking.
6. Remove the tuna from the skillet and set it on a cutting board to rest. Reduce the heat to medium, add the coconut oil to the same skillet, and add the green beans.
7. Sauté the green beans for 4-5 minutes, or until tender-crisp. While the beans cook, use a very sharp knife to slice the tuna against the grain into ½-inch thick pieces. Serve immediately with the hot green beans.
Nutritional Information
• Nutrition (per serving)
• Calories: 570
• Fat: 35g
• Protein: 55g
• Carbohydrates: 9g
Pro Tips
• Ensure your tuna steaks are completely dry before seasoning. This helps the sesame seeds adhere much better for a perfect crust.
• Get your pan screaming hot before adding the tuna. A high temperature is crucial for creating a beautiful sear on the outside while keeping the inside rare and tender.
• Use a very sharp knife to slice the rested tuna. A dull knife will tear the delicate fish and ruin the presentation.
• For an extra layer of flavor, add a splash of soy sauce, a squeeze of lime juice, or a pinch of red pepper flakes to the green beans in the last minute of cooking.
FAQ
Q: What kind of tuna should I use for this recipe
A: For the best and safest results, use sushi-grade Ahi tuna steaks that are about 1-inch thick. Since the center is served rare, using high-quality, sushi-grade fish is essential.
Q: How do I get the sesame seeds to stick to the tuna
A: The key is to pat the Ahi tuna steaks completely dry with a paper towel before seasoning. A dry surface allows the sesame seeds to adhere much better, creating a thick, even crust.
Q: How do I know when the tuna is perfectly cooked
A: Sear the tuna on high heat for just 60-90 seconds per side. A perfect sear means the cooked portion on the outside is only about ¼-inch thick, leaving a tender, ruby-red rare center. Be careful not to overcook it.
Q: What can I serve with sesame crusted ahi tuna
A: This dish is served with sautéed green beans, but it also pairs wonderfully with jasmine rice, soba noodles, or a fresh salad. For extra flavor, consider serving it with a side of soy sauce, wasabi, or pickled ginger.
