Sesame-Crusted Seared Tuna Steak is an easy and tasty main dish, prepared with fresh tuna steaks, cut here into cubes, then covered with a mixture of white and black sesame seeds and seared in a pan for just a few minutes.
Not to be confused with tuna tataki, an Asian version of sesame tuna that involves marinating the fish in soy sauce, spring onion, ginger slices, and rice vinegar before preparing it. This exquisite dish, fragrant on the outside and tender and pink in the center, is perfect for a family lunch or to impress guests at a last-minute dinner party.
To enhance the delicacy of the meat, we seasoned the fish with a drizzle of balsamic vinegar and a pinch of Maldon salt and then served everything on a bed of mixed salad.
Is It Safe to Eat Raw Tuna?
To avoid any health risks, get fresh tuna that has already been frozen or, alternatively, place the slices in the freezer at -0.4°F/-18°C for at least 96 hours before proceeding as per our instructions.
Ingredients
How to Make Sesame-Crusted Cubed Tuna
To prepare the sesame tuna, first collect the white and black sesame seeds in a dish.
To prepare the sesame tuna, first collect the white and black sesame seeds in a dish.
Mix the seeds with a spoon and set aside.
Mix the seeds with a spoon and set aside.
Cut the fish slices into cubes of about 3 cm on each side.
Cut the fish slices into cubes of about 3 cm on each side.
Cover the tuna cubes with the black and white sesame seeds, making sure they adhere well on all sides.
Cover the tuna cubes with the black and white sesame seeds, making sure they adhere well on all sides.
Heat 4 tablespoons of extra virgin olive oil in a non-stick pan, then arrange the fish.
Heat 4 tablespoons of extra virgin olive oil in a non-stick pan, then arrange the fish.
Let the tuna cook for about 5 minutes, taking care to turn it halfway through cooking with a pair of kitchen tongs. When it is crispy on the outside and tender and pink in the center, turn off the heat.
Let the tuna cook for about 5 minutes, taking care to turn it halfway through cooking with a pair of kitchen tongs. When it is crispy on the outside and tender and pink in the center, turn off the heat.
Transfer the tuna to a serving platter, over a bed of lettuce, and drizzle with a little balsamic vinegar.
Transfer the tuna to a serving platter, over a bed of lettuce, and drizzle with a little balsamic vinegar.
Enjoy immediately, seasoning with a pinch of Maldon salt!
Enjoy immediately, seasoning with a pinch of Maldon salt!
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