There’s something special about making restaurant-quality tuna steaks right at home. With that golden sesame crust and tender, flavorful center, this dish feels fancy but is surprisingly easy to pull off — even on a busy weeknight. Pair it with a crisp salad, a side of sautéed veggies, or some jasmine rice, and you’ve got a meal that tastes like it came straight out of a high-end kitchen.
I actually stumbled into this recipe one night when I found a pack of sashimi-grade tuna steaks hiding in the back of the freezer. It felt like finding buried treasure, and now it’s become one of my family’s favorite dinners — quick, healthy, and loaded with flavor.
Why This Recipe Works
This sesame-crusted tuna is all about simplicity and balance. The quick marinade adds a sweet-savory base, while the sesame seeds create a nutty, crunchy crust that locks in the moisture.
I love that it takes less than 20 minutes from start to finish, and you can cook it exactly to your preferred doneness — whether you like a deep pink center or closer to medium-well like my family prefers.
Ingredients You’ll Need
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Sushi-grade tuna steaks – Look for Grade 1 tuna, labeled “sashimi” or “sushi-grade,” for the freshest and safest quality.
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Sesame oil – For that subtle nutty depth in the marinade.
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Low-sodium teriyaki sauce – Thick, flavorful, and slightly sweet.
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Honey – A touch of sweetness to balance the soy and citrus.
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Fresh lemon juice – Brightens the marinade and complements the tuna perfectly.
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Garlic powder – Simple seasoning that ties everything together.
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Black pepper – Just enough for a mild kick.
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Sesame seeds – White or black sesame seeds (or a mix) for that perfect crust.
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Vegetable oil – For searing the tuna without burning the sesame seeds.
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Optional veggies – Bell peppers, zucchini, or asparagus sautéed in the leftover marinade make a perfect side.
Step-by-Step Instructions
1. Prep the Tuna
If the tuna steaks are frozen, thaw them overnight in the fridge or in a sealed bag submerged in cold water. Pat them dry with paper towels to help the marinade stick.
2. Marinate the Fish
In a shallow dish, whisk together sesame oil, teriyaki sauce, honey, lemon juice, garlic powder, and black pepper. Place the tuna steaks in the dish and let them marinate for 30 minutes at room temperature.
3. Coat with Sesame Seeds
Right before cooking, press sesame seeds firmly onto all sides of the tuna steaks so they form an even crust.
4. Sear the Tuna
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Heat a nonstick skillet or well-seasoned cast-iron pan over medium-high heat.
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Add a thin layer of vegetable oil.
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Sear the tuna for about 2 minutes per side for a pink center, or slightly longer if you prefer it more cooked.
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Use tongs to gently sear the edges for 15–20 seconds for an even crust.
5. Serve
Slice the tuna into thin strips and serve over salad, sautéed veggies, or rice. Drizzle with any leftover marinade from the pan for an extra punch of flavor.
Tips for Success
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Start with dry tuna. Patting the steaks dry before marinating and searing helps the sesame crust stick.
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Hot pan, quick sear. Make sure your pan is hot enough before adding the fish to avoid steaming and to get that beautiful crust.
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Adjust for your taste. If you like it rare in the center, keep the sear short. For medium-well, cover the pan for an extra minute after searing.
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Toast the sesame seeds. If you want an extra nutty flavor, toast the sesame seeds lightly before coating the tuna.
Serving Suggestions
This tuna is incredibly versatile. Some of my favorite ways to serve it include:
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Over a fresh green salad with avocado, cucumber, and a light sesame dressing.
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With a side of steamed jasmine rice or fried rice for a more filling meal.
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Alongside sautéed veggies like bell peppers, zucchini, or asparagus cooked in the leftover marinade.
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As an appetizer — sliced thin with a drizzle of soy sauce and a sprinkle of green onions.
Storage
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Fridge: Store leftovers in an airtight container for up to 2 days.
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Cold serving: Leftover tuna is great cold in salads or wraps.
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Reheating: Not recommended, as the fish can easily overcook and lose its tender texture.
FAQs
Can I use regular tuna instead of sushi-grade?
For this recipe, sushi-grade tuna is strongly recommended since the center remains pink or even slightly raw. If you can’t find sushi-grade, cook the tuna through to be safe.
Can I make this in advance?
You can marinate the tuna up to 4 hours ahead, but don’t coat it with sesame seeds until just before cooking.
What if I don’t have teriyaki sauce?
You can mix soy sauce with a splash of mirin or honey for a quick substitute.
Can I grill the tuna instead of searing it?
Absolutely. Just make sure to oil the grill grates well and keep the heat medium-high to get that quick sear.
Sesame-Crusted Sashimi Tuna
This sesame-crusted sashimi tuna is a restaurant-worthy dish you can easily whip up at home.
Ingredients
- 2 fresh tuna steaks, 1-inch thick (about 6–7 oz each)
- 3 Tbsp low-sodium teriyaki sauce
- 2 tsp sesame oil
- 1 Tbsp honey
- 1 Tbsp fresh lemon juice
- 1 tsp garlic powder
- Freshly cracked black pepper, to taste
- 1/3 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 Tbsp vegetable oil
Instructions
- Pat the tuna steaks dry after thawing and set aside. In a shallow dish, whisk together the sesame oil, teriyaki sauce, honey, lemon juice, garlic powder, and black pepper. Add the tuna and let it marinate at room temperature for about 30 minutes to soak up all those flavors.
- When ready to cook, coat each side of the tuna with a generous layer of white and black sesame seeds, pressing gently so they stick. Heat a nonstick or well-seasoned cast-iron skillet until hot, then add the vegetable oil. Sear the tuna for about 2 minutes per side until a golden crust forms. For extra flavor, use tongs to quickly sear the edges as well.
- If you like your tuna with a sashimi-style center, remove it from the heat now. For a more cooked center, cover the pan and cook for another minute. Transfer the tuna to a warm plate to rest while you sauté your favorite veggies in the leftover marinade.
- Slice the tuna into thin strips and serve it over greens, alongside roasted vegetables, or with a bowl of steamed rice.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 619Total Fat 37gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 30gCholesterol 67mgSodium 562mgCarbohydrates 25gFiber 6gSugar 13gProtein 50g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This sesame-crusted sashimi tuna is one of those dishes that proves great food doesn’t have to be complicated. It’s fresh, flavorful, and quick enough for a weeknight while still feeling like something special.
Every bite — with that nutty sesame crust and tender center — reminds me why this recipe stays on rotation in my kitchen. Whether you serve it with a light salad or alongside a bowl of rice, it’s the kind of meal that makes dinner at home feel like a treat.
