Sesame-Crusted Ahi Tuna with Soy Ginger Lime Sauce
By Liam Carter
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Very hot oil sets the sesame coating in about a minute per side, creating golden edges while the center stays rare and tender. This sesame-crusted ahi tuna is served with tangy soy ginger lime sauce and sweet-tangy pickled cucumbers for contrast in every bite.
The pickle starts by boiling rice wine vinegar, water, sugar, kosher salt, and dried red chili flakes, then rests with thin cucumber slices. Ginger, lime juice, soy sauce, sesame oil, honey, water, and chili flakes form the dipping sauce. Dry tuna is pressed into white, black, or mixed sesame seeds so the coating can make direct contact with the pan during searing. Whisk it smooth and set aside.
Heat grapeseed or vegetable oil until it is just smoking, then cook only two tuna portions at once. Look for seeds turning golden on the underside before flipping; that color signals the crust is setting. Crowding lowers the pan heat and delays browning, while extending the sear past the brief timing changes the tender rare center on each steak. Keep the pan uncovered so steam does not soften the seeds.
Slice the tuna ¼ inch thick and arrange it on plates or bowls with the pickled cucumbers and sauce. The source also suggests brown rice and plenty of vegetables for a tuna bowl, letting the sauce tie together the fish and accompaniments. Serve it promptly after slicing for the stated edge-to-center contrast.
Why you'll love this recipe
- A one-minute sear on each flat side browns the sesame seeds quickly, leaving the thick ahi center rare and tender rather than firm.
- Patting the tuna dry before coating removes surface moisture, helping the sesame seeds press on evenly instead of slipping away in the pan.
- Cooking only two portions at once preserves the pan’s high heat, so the crust colors promptly without forcing a longer cook.
- Briefly searing each narrow edge gives the steaks an even cooked border while protecting the soft interior from extended heat.
- The boiled vinegar pickle rests directly with the cucumber slices, creating the sweet-tangy crunch that contrasts with the warm fish.
- Whisking the soy ginger lime sauce separately keeps its bright, sweet-salty flavor distinct, allowing diners to add it over sliced tuna.
Ingredients
- •0.5 cup rice wine vinegar (Kikkoman)
- •0.5 cup water
- •0.33 cup sugar
- •1.5 tsp kosher salt
- •0.5 tsp dried red chili flakes
- •2 6-inch Japanese cucumbers (or Persian, cut into ⅛-inch slices)
- •2 tsp ginger (minced)
- •6 tbsp lime juice (about 2 limes)
- •4 tbsp soy sauce (plus 2 tsp)
- •1 tsp sesame oil
- •2 tbsp honey
- •2 tsp water
- •0.5 tsp dried red chili flakes
- •20 oz ahi tuna (four 5-oz pieces, about 1-inch thick)
- •8 tbsp sesame seeds (white, black, or a mixture of both)
- •2 tbsp grapeseed oil (or vegetable oil)
Instructions
- 1
Combine the rice wine vinegar, water, sugar, kosher salt, and dried red chili flakes in a medium saucepan and bring to a boil over high heat.
- 2
Remove the saucepan from the heat.
- 3
Add the cucumber slices and stir.
- 4
Let the cucumbers rest for 10 minutes, then transfer them to a sealable container and refrigerate until ready to use.
- 5
Whisk together all soy ginger lime sauce ingredients in a small bowl.
- 6
Set the sauce aside until ready to serve.
- 7
Place the sesame seeds on a plate.
- 8
Pat the tuna steaks dry with a paper towel to remove excess water.
- 9
Dredge and press the tuna in the sesame seeds, coating evenly, and sprinkle with more seeds as needed.
- 10
Warm the oil in a medium frying pan over medium-high heat until just smoking.
- 11
Arrange two tuna portions at a time in the pan without overcrowding and cook until the sesame seeds start to turn golden underneath, about 1 minute.
- 12
Turn the tuna over and cook for 1 minute.
- 13
Sear the edges of the tuna for 15 seconds on each edge.
- 14
Transfer the tuna to a paper towel-lined plate and gently pat to soak up excess oil.
- 15
Repeat with the remaining tuna portions.
- 16
Transfer the tuna to a cutting board and cut into ¼-inch-thick slices.
- 17
Arrange the tuna on individual serving plates or bowls and serve with pickled cucumbers and soy ginger lime sauce.
FAQ
Nutrition (per serving)
Calories
318
Protein
36g
Fat
4g
Carbs
30g
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