Sesame crusted tuna steaks

    24 min

    I had this at a sushi bar and wanted to recreate it for a party. Don't over cook the tuna - it's best that it's rare inside.... just like you eat it in sushi restaurants.

    29 people made this

    Serves: 2 

    • 100g sesame seeds
    • 1/2 teaspoon salt
    • 1 teaspoon white pepper
    • 1 teaspoon onion granules
    • 1 tablespoon wasabi powder
    • 1 teaspoon coarse sea salt
    • 125g plain flour
    • 2 eggs
    • 80ml milk
    • 2 fresh tuna steaks
    • 2 tablespoons vegetable oil
    • For the Soy Miso dressing
    • 1 packet Japanese miso soup mix
    • 1 tablespoon soy sauce (reduced salt is best)

    Prep:20min  ›  Cook:4min  ›  Ready in:24min 

    1. In a shallow bowl, mix together 1/2 of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
    2. Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy frying pan over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be medium rare.
    3. To make the soy miso dressing: mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.

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    Reviews in English (18)


    My husband and I absolutly love it, we'll be having this one often. I cooked his a little longer, he won't eat anything rare. My husband calls this Chicken Fried Tuna.....he's from the south.  -  14 Jul 2002  (Review from Allrecipes US | Canada)


    This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna!  -  02 Aug 2005  (Review from Allrecipes US | Canada)


    This was sooo good I'll definetely make it again- and recommend it! I think next time I'd add even more water to the miso soup mix because I thought it would be good drizzled over asparagus too. I also served it with sticky rice. Fabulous!  -  06 May 2005  (Review from Allrecipes US | Canada)