Easy, delectable tuna coated with sesame seeds and quickly seared. This Japanese-inspired dish is served rare, so be sure your tuna is fresh and of good quality.
Altered ingredient amounts. I added a little more honey, less sesame oil (would use a tablespoon or less), definitely used mirin, soy sauce (low sodium - it's what I have) and rice wine vinegar. Some wasabi paste added to the marinade and dipping sauce is a must for some zip. I cut the steaks so that they are about 1cm thick and sear for about 40 seconds. If they are thicker they burn before they even cook a little - I like them pink, not red in the middle. Don't bother with the sesame seeds - I've tried it both ways, they don't add much, and they pop all over the place when you sear the steaks and make a mess. - 07 Aug 2008
Delicious. I have been waiting to try this recipe for a while now. I only make fresh tuna for occasions and it was sensational. The sesame seeds were a great crunchy contrast to the tuna steaks. Seared them for only 30 seconds on each side. Hubby loved this...and I did too. (So did my 1 1/2 year old son who doesn't like fresh tuna). Will be used again and again. Thanks for the post. - 07 Aug 2008
Absolutely delicious! I served the tuna with the sauce, wasabi and sushi rice with bits of nori in it. I will definitely make it again! Thanks for publishing the recipe here! - 22 May 2013