Best 8 Sesame Seared Tuna Recipes

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

SPICY SEARED TUNA WITH SESAME VINAIGRETTE

Steps:

• Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
• In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
• Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
• Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
• Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
• In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

SPICY SEARED AHI TUNA SALAD WITH SESAME GINGER DRESSING

Steps:

• Using your hands, coat both sides of the tuna with the sesame seed mixture. Pat and press to be sure it's well coated. Heat non-stick skillet to high and add canola oil to coat bottom of pan. Skillet should be extremely hot, then place sesame-coated tuna in pan and allow to sear for 45 seconds then flip and sear another 45 seconds. Pulling it all together: Mix ingredients for salad (mixed greens, edamame, bell pepper) together and toss with a small amount of dressing. Arrange on plates and top with the sliced tuna. Serve with extra dressing on the side to dip your tuna in.

RARE SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Coat the tuna steaks with the remaining soy sauce mixture. Spread the sesame seeds out on a plate, then press the tuna into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH

Steps:

• For the spice mixture: Combine all ingredients in a bowl and set aside.
• For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
• For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
• For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
• Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.

SESAME SEARED TUNA WITH VEGETABLE SLAW

Steps:

• For slaw and dressing:
• Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
• For tuna:
• Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SEARED SESAME TUNA & GRILLED AVOCADO-MANGO SALSA RECIPE - (4.2/5)

Steps:

• AHI TUNA: Turn on grill and set to high. In a small basting bowl, mix olive and sesame oils. Liberally brush the oil mixture over the tuna steaks. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the fish. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes. The fish should have grill marks but still be medium rare in the center. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens. SALSA: Turn on grill and set to high. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime, and vinegar. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice. Grill the avocado and mango for 3 to 4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.