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This seared ahi tuna features a delicious sesame seed crust that adds wonderful texture.
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Sesame Crusted Tuna Tataki Recipe

This Japanese-style pan-seared Tuna Tataki is a show-stopping dish with a crunchy sesame crust on the outside, and a delicate sushi-grade Ahi tuna on the inside. Serve it with a flavorful tataki sauce for a mouth-watering appetizer or light dinner! The best part? It’ll be on your dinner table in less than 15 minutes!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2
Author: Izzy

Ingredients

For the Sesame Crust

  • 3 tablespoons sesame seeds I recommend using a mix of black and white sesame seeds
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • salt and pepper to taste

For the Tuna

  • 8 ounces sushi-grade ahi tuna
  • 2 tablespoons canola oil you can also use other oil with a high smoke point

Tataki Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated ginger

Instructions

  • Add all of the ingredients for the sesame crust to a mixing bowl and stir together until well mixed.
  • To make tataki sauce, add soy sauce, orange juice, lemon juice, and grated ginger to a shallow bowl. Mix well. Reserve half of the sauce for serving.
  • Pat dry the tuna steak with paper towels. Then add it to the bowl with the sauce and coat all sides.
  • Transfer the tuna to a plate and sprinkle the tuna with the sesame crust mixture generously. Evenly coat all sides and make sure to press the seasonings onto the tuna firmly so it sticks to the fish.
  • Heat a cast-iron skillet over medium-high heat. You want the skillet to be VERY HOT before adding the tuna. It’s a good idea to use the exhaust fan above your stove as the hot skillet may smoke.
  • Add the oil and swirl it around in the skillet. When the oil is hot, carefully add the tuna, pressing each slice gently onto the surface of the skillet.
  • Sear the tuna for about 1 minute. Check the underside of the tuna with a spatula. If the tuna is golden, flip it to the other side and sear for another minute or two until golden.
  • Use tongs to hold the tuna steak upright and sear the long edges for about 1 minute or until golden.
  • Transfer the seared tuna to a large cutting board. Use a sharp knife to cut the tuna into thin slices. Serve it with tataki sauce and enjoy!