Tuna tataki with sesame crust
- Preparation 12 min
- Cooking 1 min
- Servings 2
- Freezing I do not suggest
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Sesame-Crusted Tuna Steak: A Perfectly Seared, Flavor-Packed Dish!
If you’re looking for a restaurant-quality meal that’s quick, elegant, and bursting with flavor, this sesame-crusted tuna tataki is the perfect choice! With a beautifully crisp sesame coating and a tender, melt-in-your-mouth center, every bite delivers the perfect balance of texture and taste.
Marinated in a light blend of lime juice, honey, and toasted sesame oil, then coated in golden sesame seeds, this dish is all about simplicity and bold flavors. A quick 30-second sear on each side locks in the juiciness while keeping the center perfectly pink, just like a classic tataki-style tuna.
Whether you’re serving it as an appetizer or a light main course, this dish pairs beautifully with steamed rice, a fresh Asian slaw, or sautéed greens. Simple to make yet impressively delicious, this sesame-crusted tuna tataki is guaranteed to become a go-to in your kitchen! 🔥🐟🥢
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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 honey
- Salt and ground pepper
- About 1/2 cup roasted sesame seeds ( or more )
- About 3 teaspoons 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.
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