Sesame-crusted ahi tuna gives you a warm, nutty, crunchy shell around a cool ruby-red center in about 20 minutes. The sear takes just a minute or so per side, while the green beans finish in the same skillet with coconut oil. It's an elegant plate that eats like a restaurant treat on a busy weeknight.
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 (1.06 oz)
• ¼ cup black sesame seeds / 30g (1.06 oz)
• 4 (6-ounce) Ahi tuna steaks / 4 (170g / 6 oz) sushi-grade steaks, about 1-inch thick
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil / 15 ml (0.5 fl oz)
• 1 tablespoon coconut oil / 15 ml
• 2 cups green beans / 225g (7.9 oz), 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.
Pro Tips
- Pat the tuna steaks completely dry before pressing on the sesame seeds — surface moisture is what makes the crust slide off in the pan.
- Get the skillet screaming hot before the tuna goes in and give each side just 60-90 seconds; the cooked layer should be only about ¼-inch thick with a rare center.
- Use a very sharp knife to slice the rested steaks — a dull blade tears the delicate fish and flattens that ruby-red middle you seared for.
- Cook the green beans in the same skillet with the coconut oil after the tuna comes out, and add a splash of soy sauce or a squeeze of lime in the last minute for extra punch.
- Sushi-grade steaks about 1-inch thick work best; leftovers are better eaten cold the next day over salad than reheated, which turns the fish chalky.
Frequently Asked Questions
How do I keep the tuna rare in the center?
Sear it for only 60-90 seconds per side in a very hot pan and pull it as soon as the outside is opaque — the cooked portion should stay about ¼-inch thick. Let it rest briefly before slicing with a sharp knife.
Is sesame-crusted ahi tuna keto-friendly?
Yes — each serving lands around 9g of carbohydrates, mostly from the sesame seeds and green beans, with 55g of protein and 35g of fat.
Can I use frozen tuna steaks?
You can, as long as they're sushi-grade and thawed overnight in the fridge. Dry them very thoroughly before seasoning so the sesame crust adheres and the fish sears instead of steams.
Can I make this dish ahead of time?
The tuna is best seared fresh since cooked leftovers dry out quickly. You can trim the green beans and measure out the sesame seeds ahead so the 20-minute cook is genuinely hands-off.
Recipe card below.
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Sesame-Crusted Ahi Tuna
Ingredients
Method
- Directions
- 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.
- Press each side of the seasoned tuna steaks firmly into the sesame seed mixture, ensuring a thick, even coating.
- 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.
- 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.
- 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.
- 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.
