Tuna tataki with sesame crust
- Preparation 12 min
- Cooking 1 min
- Servings 2
- Freezing I do not suggest
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🥢 Tataki. The express Japanese technique that impresses
« Tataki » comes from Japanese and means « to strike ». An ancient technique of briefly searing flesh to keep it pink and juicy inside, originally for ultra-fresh fish straight from the ocean. This sesame-crusted tuna tataki is one of the very first recipes I posted on my site. Le Coup de Grâce, at its core, is my personal recipe bible, dishes that BLOW MY MIND. I make this tataki regularly, and every single time I think it’s better than any Japanese restaurant.
🔥 The secret: COLD tuna + golden sesame + 30-45 seconds per side
The trick with a real tataki is that the tuna must stay raw at the center. Two critical things: your tuna comes out of the fridge COLD (never at room temperature. Otherwise the center cooks too), and you sear 30 to 45 seconds per side max in a hot but not blazing pan. If the pan is too hot, the sesame burns before the crust can form. If you cook too long, it’s no longer tataki. It’s just a regular tuna steak. Rest for 3 minutes after searing so the juices redistribute, then slice thin horizontally.
🍶 Hot sake to push the experience
To pimp the experience for a refined dinner or guests, serve your tataki with hot sake. My technique: place the closed bottle in a hot water bath until the sake level rises to the cap, then keep warm at minimum heat. NEVER boil the sake or it turns sour. Serve in small ceramic cups for the full experience. It’s the kind of detail that turns a quick recipe into a chic moment. With a Tamari soy sauce (rounder and less aggressive than classic soy) and a squeeze of lime, it’s perfect.
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✅ Tips & Tricks for the Perfect Sesame-Crusted Tuna Steak!
🔥 Mastering the Perfect Sear
- Let the tuna rest at room temperature for 15-20 minutes before cooking for even searing.
- Sear quickly! Just 30 seconds per side on high heat keeps the center tender and sushi-like.
- Don’t overheat the pan. If it’s too hot, the sesame seeds will burn before the tuna is properly seared.
🥢 Enhancing the Flavor
- Don’t skip the lime juice. It adds brightness and enhances the umami of the soy sauce.
- A touch of honey balances acidity and helps the sesame seeds stick better.
- Use toasted sesame oil for deeper, nuttier flavor.
🍚 What to Serve with Your Tuna Steak
- Steamed jasmine or sushi rice to soak up the soy sauce.
- A crunchy Asian slaw with cabbage, carrots, and a sesame vinaigrette.
- Sautéed greens like bok choy or spinach for a fresh, healthy side.
🥡 Storage & Leftovers
- Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
- Eat it cold! Reheating will overcook the tuna. Try it sliced over a salad or in a poke bowl.
With these tips, your sesame-crusted tuna steak will be crispy on the outside, tender on the inside, and packed with flavor every time! 🔥🐟🥢
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Tuna tataki with sesame crust
- 2 big tuna steaks about 250g, lukewarm and sushi quality
- Juice of half a lime
- 4 drops toasted sesame oil
- 2 teaspoons (10 ml) honey
- Salt and ground pepper
- About 1/2 cup (125 ml) roasted sesame seeds ( or more )
- About 3 teaspoons (15 ml) vegetal oil
- 2 scallions, finely sliced
- Tamari soya sauce
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Preparation
- In a bowl, combine the lime juice with the sesame oil and honey then season with salt and pepper. Stir well.
- Place the tuna steaks in a wide container and pour the mix over them. Flip to coat well. Set aside on counter for 10 minutes maximum.
- In a big plate, pour all the sesame seeds and place the steaks on top. Generously coat the tune with sesame seeds and don’t forget the sides!
- In a non stick pan heated at medium-high, pour the vegetal oil and wait 1 minute. Cook the tuna for 30 seconds on each sides then remove from pan immediately. Let cool down 3 minutes before cutting in thin slices.
- Garnish with scallions and serve with Tamari soya sauce for dipping!
***Note : to heat up your sake, simply put the bottle in boiling water, cap on, until the sake level rises up until the base of the cap! Keep warm at low temperature after that. DO NOT bring sake to a boil otherwise it will turn sour!
– For a perfectly seared, pink center, cook 30 seconds per side on high heat. – For a more well-done steak, add 10-15 extra seconds per side, but avoid overcooking to keep it tender.
– Use a hot pan, but not smoking hot to avoid scorching. – Cook on medium-high heat to sear the tuna without burning the sesame seeds. – Don’t use too much oil—a thin layer is enough to prevent the seeds from absorbing too much fat and burning too quickly.
– Opt for sushi-grade tuna for the best texture and flavor. Personnally, I buy it frozen. – It should be firm, deep red in color, and have no strong odor. – Buy fresh tuna from a trusted fishmonger or seafood market.
It is sushi-quality tuna coated in roasted sesame seeds and seared for just 30 seconds per side, leaving the center raw like sashimi. It is sliced thin and served with scallions and tamari soy sauce for dipping on the side.
Both: the outside gets a quick sear, about 30 seconds per side in a hot pan, while the inside stays raw and cool like sashimi. That contrast between the seared, sesame-crusted edge and the raw center is the whole point of tataki.
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