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Yellowfin TunaEasyPan-Seared

Sesame-Crusted Seared Yellowfin

Yellowfin tuna steak coated in black and white sesame seeds, seared hard on the outside and left rare in the center. Sliced and served with a ginger-soy dipping sauce — one of the fastest and most impressive things you can do with a fresh tuna.

Prep: 10 min Cook: 5 min Total: 15 minServes
4

Ingredients

Ginger-Soy Sauce

  • •¼ cup soy sauce
  • •2 tbsp rice vinegar
  • •1 tbsp sesame oil
  • •1 tsp fresh ginger, grated
  • •1 tsp honey
  • •1 scallion, thinly sliced

Fish

  • •1½ lbs yellowfin tuna loin, cut into 2-inch thick steaks
  • •¼ cup black sesame seeds
  • •¼ cup white sesame seeds
  • •1 tbsp neutral oil (grapeseed or canola)
  • •Flaky sea salt
  • •Wasabi and sliced scallions to serve

Instructions

  1. 1Mix ginger-soy sauce ingredients in a small bowl. Set aside.
  2. 2Combine black and white sesame seeds on a plate.
  3. 3Season tuna steaks lightly with salt. Press all sides firmly into sesame seeds to coat completely.
  4. 4Heat oil in a cast iron pan over the highest heat possible until just smoking.
  5. 5Sear tuna 45–60 seconds per side — you want a 3–4mm cooked crust on the outside with a completely raw center.
  6. 6Immediately transfer to a cutting board. Slice ¼ inch thick against the grain.
  7. 7Fan out on a plate, drizzle with ginger-soy sauce, scatter scallions, and serve with wasabi.

Pro Tips

The pan must be screaming hot — if it's not smoking, wait longer. Room temperature tuna sears more evenly than cold fish straight from the fridge. Rest for 2 minutes before slicing. A sharp knife is essential for clean slices.