18 Delicious Sesame Tuna Steak Recipes for Every Occasion

Savory, succulent, and packed with protein, sesame tuna steaks are a versatile dish that can transform any meal into a special occasion. Whether you’re craving a quick weeknight dinner or planning a festive gathering, these 18 recipes offer a delicious way to enjoy tuna with a crispy, nutty crust. Dive into our roundup and discover your next favorite dish that’s sure to impress!

Sesame Crusted Tuna Steak with Soy Ginger Glaze

Ready to dive into a dish that’s as fun to make as it is to devour? Let’s talk about turning that fancy restaurant vibe into your Tuesday night reality with a dish that’ll have your taste buds doing backflips.

Ingredients

• 2 sushi-grade tuna steaks, 1 inch thick
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1/4 cup soy sauce
• 2 tbsp fresh ginger, finely grated
• 1 tbsp honey
• 1 tbsp clarified butter
• 1 tsp sesame oil

Instructions

1. In a shallow dish, combine white and black sesame seeds. Press each tuna steak into the mixture, coating all sides evenly.
2. Heat clarified butter in a non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the sesame-crusted tuna steaks in the skillet. Sear for 1 minute per side for rare, or 2 minutes for medium-rare, ensuring a crisp crust forms.
4. While the tuna cooks, whisk together soy sauce, grated ginger, honey, and sesame oil in a small saucepan over low heat until the mixture thickens slightly, about 3 minutes.
5. Remove tuna from skillet and let rest for 1 minute. Drizzle with the soy ginger glaze before serving.

Who knew elegance could be so effortless? The sesame crust offers a nutty crunch against the buttery-soft tuna, while the glaze adds a sweet, umami punch. Try slicing it over a bed of zesty greens or alongside wasabi mashed potatoes for a show-stopping plate.

Grilled Sesame Tuna Steak with Avocado Salsa

Dive into a dish that’s as bold and vibrant as your summer ambitions—Grilled Sesame Tuna Steak with Avocado Salsa. This isn’t just dinner; it’s a high-protein, flavor-packed adventure that’ll have your taste buds doing backflips.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 2 tablespoons toasted sesame oil
• 1 tablespoon black sesame seeds
• 1 teaspoon coarse sea salt
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely minced
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, roughly chopped
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat your grill to high heat, aiming for a surface temperature of 450°F to ensure a perfect sear.
2. Brush both sides of the tuna steaks with toasted sesame oil, then sprinkle evenly with black sesame seeds and coarse sea salt.
3. Place the tuna steaks on the grill and cook for exactly 2 minutes per side for a rare center, or 3 minutes for medium-rare, avoiding overcooking to preserve the delicate texture.
4. While the tuna cooks, gently combine the diced avocado, quartered cherry tomatoes, minced red onion, fresh lime juice, chopped cilantro, and crushed red pepper flakes in a bowl to create the salsa.
5. Remove the tuna from the grill and let it rest for 1 minute to allow the juices to redistribute.
6. Slice the tuna steaks against the grain into 1/2-inch thick pieces for maximum tenderness.
7. Serve the sliced tuna topped with the avocado salsa, ensuring each bite is a harmonious blend of textures and flavors.

Marvel at the contrast between the silky, rich tuna and the bright, chunky salsa—a duo that’s as dynamic as it is delicious. Try serving it over a bed of mixed greens for an extra crunch or alongside a chilled glass of crisp white wine to elevate the experience.

Pan-Seared Sesame Tuna Steak with Wasabi Mayo

Craving something that’ll make your taste buds do a happy dance? Look no further than this pan-seared sesame tuna steak, a dish that’s as fun to make as it is to devour, especially when paired with a zesty wasabi mayo that packs just the right punch.

Ingredients

• 2 sushi-grade tuna steaks, about 1 inch thick
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tbsp high-smoke-point oil (like avocado or grapeseed)
• 1/2 cup mayonnaise
• 1 tbsp wasabi paste
• 1 tsp fresh lime juice
• 1/2 tsp fine sea salt

Instructions

1. In a small bowl, whisk together mayonnaise, wasabi paste, and lime juice until smooth. Refrigerate until ready to serve.
2. Combine white and black sesame seeds on a plate. Press each tuna steak into the seeds, coating all sides evenly.
3. Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the tuna steaks in the skillet. Sear for 1 minute per side for rare, or 2 minutes per side for medium-rare, using tongs to flip.
5. Remove tuna from skillet and let rest on a cutting board for 1 minute to allow juices to redistribute.
6. Slice tuna against the grain into 1/2-inch thick slices. Sprinkle with sea salt.
7. Serve immediately with a dollop of wasabi mayo on the side or drizzled over the top.

Perfectly seared on the outside with a melt-in-your-mouth center, this tuna steak is a textural dream. The wasabi mayo adds a creamy heat that’s downright addictive. Try serving it over a bed of mixed greens for a light yet satisfying meal that’s sure to impress.

Sesame Tuna Steak Salad with Miso Dressing

Feeling fancy but too lazy to put on pants? This sesame tuna steak salad with miso dressing is your ticket to gourmet town without leaving the comfort of your couch. Perfectly seared tuna meets a umami-packed dressing in a dish that’s as easy to make as it is to devour.

Ingredients

• 1 lb sushi-grade tuna steak, 1-inch thick
• 2 tbsp toasted sesame oil
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 cups mixed greens
• 1/4 cup thinly sliced radishes
• 1 tbsp sesame seeds
• 1 tbsp clarified butter

Instructions

1. Pat the tuna steak dry with paper towels to ensure a perfect sear.
2. Heat clarified butter in a cast-iron skillet over high heat until it shimmers, about 2 minutes.
3. Sear the tuna steak for 1 minute per side for a rare center, or adjust time to preference.
4. Remove tuna from skillet and let rest on a cutting board for 3 minutes before slicing.
5. Whisk together sesame oil, miso paste, rice vinegar, honey, soy sauce, ginger, and garlic in a small bowl until smooth.
6. Toss mixed greens and radishes with half of the dressing in a large bowl.
7. Slice the tuna steak against the grain into 1/2-inch thick slices.
8. Arrange the salad on a plate, top with tuna slices, drizzle with remaining dressing, and sprinkle with sesame seeds.

Get ready to dive into a dish where the buttery tuna contrasts beautifully with the crisp greens, all tied together with a dressing that’s a little sweet, a little salty, and a whole lot of delicious. Serve it with chopsticks for an extra touch of elegance or just fork it straight from the plate—no judgment here.

Black and White Sesame Tuna Steak

Buckle up, foodies! We’re about to dive into a dish that’s as dramatic as a tuxedo at a beach party—Black and White Sesame Tuna Steak. This isn’t just dinner; it’s a culinary event that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1/4 cup black sesame seeds
• 1/4 cup white sesame seeds
• 2 tablespoons clarified butter
• 1 tablespoon high-smoke point oil (like avocado oil)
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Pat the tuna steaks dry with paper towels to ensure a perfect sear.
2. Mix black and white sesame seeds on a plate, then press each tuna steak into the mixture, coating all sides evenly.
3. Heat clarified butter and oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the tuna steaks in the skillet. Sear for 1 minute per side for a rare center, or 2 minutes for medium-rare.
5. Remove tuna from the skillet and let it rest on a cutting board for 2 minutes to allow juices to redistribute.
6. Slice the tuna against the grain into 1/2-inch thick pieces. Sprinkle with flaky sea salt and black pepper before serving.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before coating the tuna.

Tip: Use a sharp knife to slice the tuna for clean, beautiful cuts.

Tip: Letting the tuna rest after cooking ensures it stays juicy and tender.

This dish boasts a buttery texture with a nutty crunch from the sesame seeds, making it a showstopper. Try serving it atop a vibrant Asian slaw for a contrast in textures and flavors that’ll make your plate pop.

Sesame Tuna Steak Tacos with Slaw

Yum, you’re in for a treat that’ll make your taste buds do a happy dance! These Sesame Tuna Steak Tacos with Slaw are the perfect blend of crunchy, creamy, and downright delicious, wrapped up in a neat little package that screams summer.

Ingredients

• 1 lb sushi-grade tuna steak, cut into 1-inch strips
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/2 tsp sesame seeds
• 4 small flour tortillas
• 1 tbsp clarified butter

Instructions

1. In a medium bowl, whisk together toasted sesame oil, soy sauce, honey, ginger, and garlic to create the marinade.
2. Add tuna strips to the marinade, ensuring each piece is well coated. Let marinate in the refrigerator for 15 minutes, no longer, to prevent the fish from becoming mushy.
3. While the tuna marinates, combine red cabbage, carrots, mayonnaise, lime juice, and sesame seeds in a large bowl to make the slaw. Toss until evenly coated and set aside.
4. Heat a large skillet over medium-high heat and add clarified butter. Once hot, add marinated tuna strips, searing for 1-2 minutes per side for a medium-rare finish. Avoid overcrowding the pan to ensure a proper sear.
5. Warm flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted.
6. Assemble tacos by placing a generous amount of slaw on each tortilla, topping with seared tuna strips. Drizzle with any remaining marinade for extra flavor.

Bite into these tacos and experience the perfect harmony of textures—the crunch of the slaw against the buttery softness of the tuna. Serve them with an extra squeeze of lime for a zesty kick that elevates the dish to new heights.

Honey Sesame Tuna Steak with Stir-Fried Vegetables

Picture this: a dish so sleek, it could strut down a runway, yet so packed with flavor, it’ll have your taste buds throwing a party. That’s right, we’re diving fork-first into a honey sesame tuna steak that’s as bold as it is beautiful, paired with stir-fried veggies that crunch louder than your alarm on Monday morning.

Ingredients

• 1 lb sushi-grade tuna steak, 1-inch thick
• 2 tbsp raw honey
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• 2 cups mixed vegetables (bell peppers, snap peas, carrots), julienned
• 1 tbsp clarified butter
• 1/2 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together honey, sesame oil, soy sauce, rice vinegar, ginger, and garlic to create the marinade.
2. Place the tuna steak in a shallow dish, pour the marinade over it, ensuring it’s fully coated. Let it marinate at room temperature for 15 minutes, flipping once halfway through.
3. Heat a non-stick skillet over medium-high heat. Add clarified butter, allowing it to melt and coat the pan evenly.
4. Remove the tuna from the marinade, reserving the marinade. Sear the tuna for 2 minutes per side for medium-rare, or until desired doneness. Sprinkle sesame seeds over the tuna during the last 30 seconds of cooking.
5. Transfer the tuna to a plate. In the same skillet, add the mixed vegetables and red pepper flakes. Stir-fry for 3-4 minutes until crisp-tender.
6. Pour the reserved marinade into the skillet with the vegetables, cooking for an additional 1 minute until slightly thickened.
7. Slice the tuna steak against the grain into 1/2-inch thick pieces.

Final thoughts: This dish is a symphony of textures—silky tuna, crunchy veggies, and a sauce that’s sticky, sweet, and a little bit spicy. Serve it over a mound of jasmine rice or alongside a crisp Asian slaw for a meal that’s as Instagram-worthy as it is delicious.

Sesame Tuna Steak with Cucumber Radish Salad

Unbelievably, we’ve found a way to make tuna steaks even more exciting—pair them with a crisp cucumber radish salad that’s as refreshing as a dive into the pool on a scorching summer day. This dish is a high-protein, low-fuss masterpiece that’ll have your taste buds doing backflips.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1 tablespoon toasted sesame oil
• 2 tablespoons black sesame seeds
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 English cucumber, thinly sliced into ribbons
• 4 radishes, julienned
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. While the skillet heats, pat the tuna steaks dry with paper towels to ensure a perfect sear.
3. Brush both sides of each tuna steak with toasted sesame oil, then coat evenly with black sesame seeds, pressing gently to adhere.
4. Season the tuna steaks with coarse sea salt and freshly ground black pepper.
5. Place the tuna steaks in the hot skillet and sear for 1 minute per side for rare, or until desired doneness is achieved.
6. Transfer the tuna steaks to a cutting board and let rest for 3 minutes to allow the juices to redistribute.
7. In a medium bowl, combine the cucumber ribbons, julienned radishes, rice vinegar, honey, and crushed red pepper flakes, tossing gently to coat.
8. Slice the rested tuna steaks against the grain into 1/2-inch thick slices.
9. Divide the cucumber radish salad between two plates and top with the sliced tuna.

Now, the moment of truth: that first bite. The tuna is melt-in-your-mouth tender with a nutty crunch from the sesame crust, while the salad brings a sweet-spicy crunch that’s downright addictive. Serve this beauty with a chilled glass of sake or over a bed of sushi rice for an extra dose of comfort.

Spicy Sesame Tuna Steak with Sweet Chili Sauce

Zesty doesn’t even begin to cover it—this Spicy Sesame Tuna Steak with Sweet Chili Sauce is a flavor bomb waiting to explode in your mouth, and trust us, you’ll want to be there when it does. Perfect for those who like their dinners with a side of adventure and a sprinkle of sesame.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 2 tablespoons toasted sesame oil
• 1 tablespoon grapeseed oil
• 1/4 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon sriracha
• 1 tablespoon sesame seeds
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Pat the tuna steaks dry with paper towels to ensure a perfect sear.
2. In a small bowl, whisk together sweet chili sauce, soy sauce, and sriracha. Set aside for glazing.
3. Heat a cast-iron skillet over high heat until smoking, about 2 minutes. Add grapeseed oil, swirling to coat.
4. Season tuna steaks with sea salt and black pepper. Carefully place in the skillet; sear for 1 minute per side for rare, or 2 minutes for medium-rare.
5. Brush the top of each steak with the sweet chili mixture, sprinkle with sesame seeds, and carefully flip. Brush the other side and sprinkle with remaining sesame seeds.
6. Remove from heat and let rest for 3 minutes to allow flavors to meld.
7. Drizzle with toasted sesame oil before serving.

Every bite of this tuna steak is a masterclass in texture—silky, seared perfection on the outside, luxuriously tender within. Serve it sliced over a bed of jasmine rice or alongside a crisp cucumber salad for a meal that’s as beautiful as it is bold.

Sesame Tuna Steak Poke Bowl

Craving something that’s a cross between a sushi roll’s sophisticated cousin and a salad that actually fills you up? Enter the Sesame Tuna Steak Poke Bowl, your new go-to for when ‘healthy’ and ‘hearty’ need to coexist in your bowl without a custody battle.

Ingredients

• 1 lb sushi-grade tuna steak, cubed
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce, low-sodium
• 1 tsp fresh ginger, finely grated
• 1 clove garlic, minced
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 cup cooked sushi rice, cooled
• 1/2 avocado, sliced
• 1/4 cup cucumber, julienned
• 1/4 cup carrots, julienned
• 1 tbsp green onions, thinly sliced
• 1 tsp black sesame seeds, for garnish

Instructions

1. In a medium bowl, whisk together toasted sesame oil, soy sauce, fresh ginger, minced garlic, and honey until fully combined.
2. Add cubed tuna steak to the marinade, gently tossing to coat each piece. Let marinate at room temperature for 15 minutes, no longer, to avoid overcooking the tuna.
3. While the tuna marinates, prepare your bowl by spreading the cooled sushi rice as the base.
4. Arrange the marinated tuna, avocado slices, julienned cucumber, and carrots atop the rice in sections for a visually appealing presentation.
5. Sprinkle the bowl with sesame seeds and green onions for a pop of color and texture.
6. Drizzle any remaining marinade over the bowl for an extra flavor boost, if desired.

Perfectly seared on the outside with a melt-in-your-mouth center, this poke bowl is a symphony of textures and flavors. Serve it with a side of wasabi or pickled ginger for an extra kick that’ll make your taste buds dance the hula.

Marinated Sesame Tuna Steak with Quinoa

Ready to dive into a dish that’s as fun to make as it is to devour? Let’s talk about turning that tuna steak into a sesame-studded masterpiece, perched atop a fluffy quinoa throne. It’s the kind of meal that’ll have you feeling like a gourmet chef, with minimal fuss and maximum flavor.

Ingredients

• 1 lb sushi-grade tuna steak, 1-inch thick
• 1/4 cup toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup sesame seeds
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp clarified butter
• 1/4 tsp sea salt

Instructions

1. In a shallow dish, whisk together toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create the marinade.
2. Place the tuna steak in the marinade, ensuring it’s fully coated. Cover and refrigerate for exactly 30 minutes, flipping halfway through for even flavor infusion.
3. While the tuna marinates, rinse quinoa under cold water until the water runs clear to remove any bitterness.
4. In a medium saucepan, melt clarified butter over medium heat. Add rinsed quinoa and toast for 2 minutes, stirring constantly, until fragrant.
5. Add water and sea salt to the quinoa, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy.
6. Remove tuna from marinade and pat dry with paper towels. Press sesame seeds onto both sides of the steak for a crunchy crust.
7. Heat a non-stick skillet over high heat. Sear tuna for 1 minute per side for rare, or 2 minutes per side for medium-rare, ensuring a crispy exterior.
8. Let the tuna rest for 3 minutes before slicing against the grain into 1/2-inch thick pieces.
9. Fluff quinoa with a fork and divide among plates. Top with sliced tuna and drizzle with any remaining marinade, heated to a boil for safety.

Crunchy, savory, and slightly sweet, this dish is a textural dream. Serve it with a side of steamed greens or atop a vibrant salad for a pop of color that’ll make your Instagram followers jealous.

Sesame Tuna Steak with Garlic Butter Green Beans

Unbelievably, your taste buds are about to embark on a flavor-packed journey with this dish that’s as easy to whip up as it is to devour. Perfect for those nights when you’re feeling fancy but your energy levels are screaming ‘takeout.’

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1 tablespoon toasted sesame oil
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, clarified
• 2 cloves garlic, minced
• 1 pound haricots verts, trimmed
• 1/2 teaspoon red pepper flakes

Instructions

1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. While the skillet heats, pat the tuna steaks dry with paper towels to ensure a perfect sear.
3. Brush each tuna steak lightly with toasted sesame oil on both sides.
4. Combine black and white sesame seeds, sea salt, and black pepper on a plate, then press each tuna steak into the mixture to coat evenly.
5. Sear the tuna steaks for 1 minute per side for a rare center, or adjust time to preference. Tip: For a medium-rare finish, aim for 1.5 minutes per side.
6. Transfer the tuna to a plate and tent loosely with foil to rest.
7. In the same skillet, melt clarified butter over medium heat, then add minced garlic, sautéing until fragrant, about 30 seconds.
8. Add haricots verts and red pepper flakes, tossing to coat. Cook, stirring occasionally, until beans are crisp-tender, about 4 minutes. Tip: A splash of water can help steam the beans to perfection.
9. Season the green beans with a pinch of salt if desired, then remove from heat.

Yum! The sesame-crusted tuna offers a nutty crunch giving way to a buttery-soft center, while the garlic butter green beans bring a spicy, aromatic kick. Serve this duo over a bed of jasmine rice or alongside a crisp, citrusy salad for a meal that’s as visually stunning as it is delicious.

Seared Sesame Tuna Steak over Asian Noodles

Picture this: a dish so sleek, it could strut down a runway, yet so satisfying, it feels like a hug from your favorite aunt. That’s the magic of seared sesame tuna steak over Asian noodles—a meal that’s equal parts elegance and comfort.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1/4 cup toasted sesame seeds
• 2 tbsp grapeseed oil
• 8 oz dried soba noodles
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add soba noodles and cook according to package instructions, about 4-5 minutes, until al dente. Drain and rinse under cold water to stop cooking.
2. In a small bowl, whisk together soy sauce, mirin, rice vinegar, ginger, garlic, honey, and red pepper flakes to create the dressing.
3. Heat grapeseed oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Press sesame seeds onto both sides of tuna steaks, ensuring an even coating.
5. Sear tuna steaks for 1 minute per side for rare, or 2 minutes for medium-rare. Remove from heat and let rest for 3 minutes.
6. Toss cooked soba noodles with the dressing and toasted sesame oil until evenly coated.
7. Divide noodles between two plates. Slice tuna steaks against the grain and arrange over noodles. Garnish with scallions.

Zesty, zingy, and packed with umami, this dish is a textural dream—silky noodles meet the crisp crust of the tuna. Serve it with a side of pickled vegetables for an extra punch of flavor.

Sesame Tuna Steak with Roasted Sweet Potatoes

Alright, folks, let’s dive into a dish that’s as easy on the eyes as it is on the palate—sesame-crusted tuna steak with a side of roasted sweet potatoes. A match made in culinary heaven, this duo brings the crunch, the flavor, and the wow factor to your dinner table without breaking a sweat.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tablespoons clarified butter
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the sweet potato cubes with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the sweet potatoes roast, mix the white and black sesame seeds on a plate. Press each tuna steak into the mixture, coating all sides evenly.
5. Heat clarified butter in a skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
6. Sear the sesame-crusted tuna steaks for 1 minute per side for rare, or 2 minutes per side for medium-rare, using tongs to flip carefully.
7. Remove the tuna from the skillet and let it rest for 3 minutes before slicing against the grain.
8. Serve the sliced tuna alongside the roasted sweet potatoes. Tip: For an extra pop of color and flavor, garnish with a sprinkle of chopped scallions or a drizzle of sriracha mayo.

Marvel at the contrast between the silky, rich tuna and the smoky sweetness of the potatoes—each bite is a little adventure. Try plating this over a bed of peppery arugula for an added layer of texture and a peppery punch that’ll make your taste buds sing.

Sesame Tuna Steak and Edamame Salad

Feast your eyes and prep your taste buds, because we’re diving fork-first into a dish that’s as nutritious as it is delicious. This sesame-crusted tuna steak paired with a vibrant edamame salad is the culinary equivalent of a high-five for your health—flavor-packed, protein-rich, and ready to rock your dinner routine.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 tablespoon grapeseed oil
• 1 cup shelled edamame, thawed if frozen
• 1/2 cup red bell pepper, finely diced
• 1/4 cup scallions, thinly sliced
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon grated fresh ginger

Instructions

1. Preheat a non-stick skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Combine white and black sesame seeds on a plate. Press each tuna steak into the seeds, coating all sides evenly.
3. Add grapeseed oil to the skillet. Carefully place the tuna steaks in the skillet; sear for 1 minute per side for rare, or 2 minutes per side for medium-rare.
4. Remove tuna from skillet and let rest on a cutting board for 3 minutes to allow juices to redistribute.
5. In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, and ginger until well combined.
6. Add edamame, red bell pepper, and scallions to the bowl; toss gently to coat with the dressing.
7. Slice the tuna steaks against the grain into 1/2-inch thick slices.
8. Divide the edamame salad between two plates, top with sliced tuna, and serve immediately.

Unleash the bold flavors and textures of this dish by serving it atop a bed of mixed greens for an extra crunch, or alongside a chilled glass of sake to complement the sesame’s nutty notes. The tuna’s buttery richness paired with the salad’s crisp freshness creates a harmony that’s nothing short of a flavor symphony.

Teriyaki Sesame Tuna Steak with Pineapple Salsa

Who knew that the secret to turning a regular Tuesday into a tropical getaway was hiding in your fridge all along? This Teriyaki Sesame Tuna Steak with Pineapple Salsa is your ticket to flavor town, with a layover in deliciousville. Perfect for when you’re craving something that’s both fancy and fun, without the fuss.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1/4 cup high-quality teriyaki sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon grapeseed oil
• 1 cup fresh pineapple, finely diced
• 1/4 cup red bell pepper, finely diced
• 2 tablespoons red onion, minced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon white sesame seeds, for garnish

Instructions

1. In a shallow dish, marinate the tuna steaks in teriyaki sauce and toasted sesame oil for 15 minutes at room temperature, turning once halfway through.
2. While the tuna marinates, combine pineapple, red bell pepper, red onion, cilantro, lime juice, sea salt, and black pepper in a medium bowl to make the salsa. Set aside.
3. Heat grapeseed oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove tuna from marinade, letting excess drip off, and sear for 1 minute per side for rare, or 2 minutes per side for medium-rare, without moving the steaks to ensure a perfect crust.
5. Transfer tuna to a cutting board, sprinkle with white sesame seeds, and let rest for 3 minutes before slicing against the grain.
6. Serve sliced tuna topped with pineapple salsa. For an extra touch, drizzle with any remaining teriyaki marinade reduced in a small saucepan over low heat for 5 minutes.

Zesty and vibrant, the pineapple salsa cuts through the rich, umami-packed tuna like a summer breeze. Try serving it over a bed of coconut rice for a full-on island escape, no passport required.

Sesame Tuna Steak with Coconut Rice

You know that feeling when you bite into something so good, you momentarily forget your own name? That’s the magic we’re conjuring up today with a dish that’s as easy to love as it is to make.

Ingredients

• 2 (6-ounce) sushi-grade tuna steaks, 1-inch thick
• 1 cup jasmine rice, rinsed until water runs clear
• 1 1/2 cups coconut milk, full-fat
• 1/2 cup water
• 2 tablespoons toasted sesame oil
• 1 tablespoon clarified butter
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons black sesame seeds
• 1 tablespoon white sesame seeds
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, and 1/2 teaspoon sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Tip: Resist the urge to peek; steam is key to fluffy rice.
3. While rice cooks, heat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
4. Brush tuna steaks with toasted sesame oil and season both sides with remaining sea salt and black pepper.
5. Press black and white sesame seeds onto both sides of each tuna steak, ensuring an even coat.
6. Add clarified butter to the skillet. Once melted, place tuna steaks in the skillet. Sear for 1 minute per side for rare, or 2 minutes for medium-rare. Tip: For a perfect crust, don’t move the steaks once they hit the pan.
7. Remove tuna from skillet and let rest for 3 minutes. Tip: Slicing against the grain reveals the beautiful pink interior and ensures tenderness.

Zesty lime wedges on the side cut through the richness, while the coconut rice offers a creamy, dreamy base that’s downright addictive. Serve this beauty with a side of sass and watch it disappear.

Sesame Tuna Steak Lettuce Wraps

Ever find yourself staring into the fridge, dreaming of something that’s both a culinary adventure and a breeze to whip up? Enter these Sesame Tuna Steak Lettuce Wraps, where the ocean meets your garden in a dance of flavors so lively, your taste buds will think they’ve won the lottery.

Ingredients

• 1 lb sushi-grade tuna steak, cut into 1-inch cubes
• 2 tbsp toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 8 large butter lettuce leaves
• 1/2 cup julienned carrots
• 1/2 cup thinly sliced cucumber
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together the toasted sesame oil, soy sauce, honey, freshly grated ginger, and minced garlic to create the marinade.
2. Add the tuna cubes to the marinade, ensuring each piece is thoroughly coated. Let it marinate in the refrigerator for exactly 15 minutes to absorb the flavors without overcooking the fish.
3. Heat a non-stick skillet over high heat for 2 minutes until it’s smoking hot. This ensures a perfect sear on the tuna.
4. Remove the tuna from the marinade, reserving the liquid. Sear the tuna cubes for 30 seconds on each side for a rare center, or 1 minute for medium-rare. Tip: Do not overcrowd the pan to ensure even cooking.
5. Transfer the seared tuna to a plate and sprinkle with sesame seeds while still warm.
6. To assemble the wraps, place a lettuce leaf on a flat surface. Layer with julienned carrots, sliced cucumber, and seared tuna cubes. Drizzle with the reserved marinade and garnish with sliced green onions.
7. Serve immediately, encouraging diners to eat with their hands for the full, messy, delicious experience.

Unbelievably, these wraps pack a punch of umami from the sesame and soy, balanced by the crisp, fresh veggies. The tuna? It’s like butter—if butter could surf. Try serving them on a platter with extra marinade on the side for dipping, because let’s face it, you’re going to want more.

Conclusion

These 18 sesame tuna steak recipes offer a treasure trove of flavors perfect for any occasion, from weeknight dinners to special gatherings. Tantalize your taste buds and elevate your cooking game by trying these dishes. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the sesame tuna love!

Bella Bacinos