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Seared Tuna Steaks with Sesame Seeds – Light Recipes for Dinner

Let me tell you, nothing beats the thrill of cracking open a fresh, firm tuna steak and hearing that satisfying sizzle as it hits the hot pan — it’s pure kitchen magic every time! These seared tuna steaks with sesame seeds are my go-to when I want something light but seriously flavorful. The crunch of toasted sesame seeds meeting the tender, barely cooked tuna is just the perfect textural dance. Plus, it’s quick enough to whip up even on busy weeknights. I can’t wait to share this recipe because it’s kind of my secret edge when friends pop by unexpectedly — impressive but so simple!

Quick Facts

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Ingredients

For the Main Dish:

2 (6-ounce) fresh tuna steaks, about 1-inch thick
2 tbsp toasted sesame seeds
1 tbsp olive oil (plus extra if needed)
Salt and freshly ground black pepper, to taste
1 tsp soy sauce (optional, for light brushing)

For the Sauce / Garnish:

1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp fresh grated ginger
1 tsp honey or maple syrup
Thinly sliced scallions, for garnish
Optional: a pinch of red pepper flakes for a little heat

How I Make It

Step 1:

First things first—pat your tuna steaks dry with paper towels. This is very important because dry surfaces sear better and give you that gorgeous crust. Then, season both sides with a good pinch of salt and pepper.

Step 2:

On a plate, spread out your toasted sesame seeds. Press each steak gently but firmly into the seeds so they coat the outsides evenly. This step is what gives the dish its amazing crunch and nutty aroma.

Step 3:

Heat a heavy skillet (preferably cast iron) over medium-high heat. When very hot, add 1 tbsp olive oil. You want the pan shimmering but not smoking to get a perfect sear.

Step 4:

Place the sesame-coated tuna steaks in the pan carefully. Cook for about 1 ½ to 2 minutes on the first side — you’re looking for a golden crust on the outside but still bright pink inside. Flip and sear the other side for about 1 to 1 ½ minutes. Remember, tuna is best served rare to medium-rare inside!

Step 5:

While the tuna cooks, whisk together the soy sauce, toasted sesame oil, grated ginger, and honey in a small bowl. This sauce will balance the crunchy tuna with fresh, tangy flavors.

Step 6:

Once the tuna is seared, transfer it to a cutting board and let it rest for a minute. Slice it against the grain into half-inch thick pieces, drizzle with the sauce, and sprinkle with thinly sliced scallions. If you like a little kick, add a pinch of red pepper flakes on top — trust me, it’s awesome.

Variations & Tips

For an extra crunch, mix white and black sesame seeds.
Swap soy sauce in the marinade with tamari for a gluten-free option.
If you prefer cooked tuna, increase searing time by about a minute on each side but be careful not to dry it out.
Add a squeeze of fresh lemon or lime juice before serving for a bright zing.
Serve over a bed of lightly dressed mixed greens for a light meal.
Use a non-stick skillet if cast iron isn’t available, but don’t overcrowd the pan.

How I Like to Serve It

This seared tuna shines alongside a simple cucumber salad dressed in rice vinegar or a side of steamed jasmine rice. It’s perfect for summer dinners when you want something fresh yet filling. When entertaining, I like plating slices with a drizzle of spicy mayo or wasabi aioli for a fancy touch that’s still easy to pull off.

Notes

Store leftover tuna wrapped tightly in foil or plastic wrap; best eaten within 24 hours to keep freshness.
Reheat gently by warming briefly in a pan or just enjoy cold sliced for salads or sandwiches.

Closing: This recipe nails that perfect balance of crunchy, tender, and savory every single time—making it a light dinner winner you’ll want to keep in your regular rotation.