Sesame Seared Tuna with Soy Dipping Sauce

Sesame Seared Tuna with Soy Dipping Sauce


381 people made this

Easy, tuna steaks coated with sesame seeds and quickly seared. You could also cook them on the BBQ. This Japanese-inspired dish is served rare, so be sure your tuna is fresh and of good quality.


Serves: 4 

  • 3 tablespoons soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 tuna steaks
  • 5 tablespoons sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat on both sides.
  3. Heat olive oil in a cast iron frying pan over high heat until very hot. Place steaks in the frying pan, and sear for about 30 seconds on each side or cook to desired taste.. Serve with the dipping sauce and wasabi paste.

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Reviews (7)


Something else. This was a great recipe, with some recommendations. 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 1/2 to 3/4" 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. Preheat cast iron, but be sure to turn down the head to medium high or you will have smoke and smoke alarms going off. Sesame Seeds - don't bother - 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. ( I lightly toasted them first - so if you have to have them - toast them, then dip the seared steaks just before you serve, and save yourself a lot of clean up. I served with plain rice or long grain and wild rice. Great to sop up the dipping sauce. - 29 Sep 2008


Used different ingredients. Awesome. This tastes almost like steak! Don't have iron frypan - used non-stick. Didn't have mirin - used sweet vermouth. Still perfect. This recipe rocks because my house doesn't stink like fish as long as I use the pan's lid while cooking! I split more like 30/70 for the sauce, because we like extra to put on our rice (and there is still plenty to dredge the fish in). I "dry" the fish with paper towels after thawing so it will absorb more of the sauce. - 29 Sep 2008


simple and delicious. Ran into a friend who is a chef when I was buying the wine the recipe called for and he said to forget it, it won't matter. He was right! - 29 Sep 2008

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