Sesame Crusted Ahi Tuna - Pan Seared

If you can get nice, fresh tuna this a great way to prepare it. Usually available fresh, but sometime available in vacuum sealed packaging and frozen, rare ahi tuna doesn't taste the least bit 'fishy'. In fact it is extremely flavorful, hence the dipping sauce. 

This recipe is so quick and simple you can easily prepare it on a weeknight. It only takes a few minutes to prepare the sauce and the tuna is done even more quickly. 

Seared and Ready to Slice

You can easily do just half a recipe for two people. 

Soy Ginger Lime Sauce Ingredients (4 servings)

2 teaspoons ginger, minced
6 tablespoons lime juice, about 2 limes
4 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons honey
2 teaspoons water
1 teaspoon red chili paste or crisp

  (substitute dried red chili flakes)

Tuna Ingredients (4 servings)

20 ounces ahi tuna, (four 5-oz pieces) about 1-inch thick
8 tablespoons sesame seeds, (white, black or mixture of both)
2 tablespoons vegetable oil

Soy Ginger Lime Sauce Instructions

Whisk together all sauce ingredients in a small bowl. Set aside until ready to serve. Divide so each person has a small dipping sauce at their place setting. 

Tuna Instructions

Place sesame seeds on a plate. Pat the tuna steaks dry with a paper towel. Press tuna in sesame seeds, coating evenly on all sides.

Heat a 12-inch skillet set over medium-high heat, warm the oil until just starting to smoke. 

Add the encrusted tuna steaks to the hot pan and cook until the sesame seeds start to turn golden underneath and the tuna loses it's red color on the surface, about 1-2 minutes.

Turn the tuna over and cook for and additional 1-2 minutes. Sear the edges of the tuna for 15 seconds on each edge.

Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil.

Transfer tuna to a cutting board and cut ¼-inch thick slices.

Arrange tuna on individual serving plates or bowls. Serve with soy ginger lime sauce.