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A perfectly seared sesame-crusted tuna steak served on a black square plate, garnished with fresh herbs and accompanied by crisp lettuce.

Sesame Crusted Tuna with Ginger-Soy Glaze and Pickled Vegetables.

Thissesame-crusted tuna dish features tender, seared tuna steaks coated in a crispysesame seed crust, drizzled with a flavorful ginger-soy glaze. Paired withtangy pickled vegetables, it’s a light yet satisfying meal perfect for lunch ordinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: lunch
Cuisine: Asian-Inspired
Calories: 350
Ingredients Method

Ingredients
  

Ingredients for Crusted Tuna:
  • 2 sushi-grade tuna steaks
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 2 tablespoons neutral oil such as grapeseed or vegetable oil
  • Salt and pepper to taste
Ingredients For the Ginger-Soy Glaze:
  • 1/4 cup soy sauce low sodium
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
Ingredients For the Pickled Vegetables:
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced cucumbers
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt

Method
 

  1. Prepare the Pickled Vegetables: In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve, then pour over the sliced vegetables. Let sit for at least 30 minutes.
  2. Make the Ginger-Soy Glaze: In a small saucepan, combine the soy sauce, honey, rice vinegar, and grated ginger. Simmer over low heat until the glaze thickens slightly, about 5-7 minutes. Set aside.
  3. Crust the Tuna: Pat the tuna steaks dry with paper towels and season with salt and pepper. Press the sesame seeds onto both sides of the tuna, ensuring an even coating.
  4. Sear the Tuna: Heat a skillet over high heat and add the oil. Once the oil is hot, sear the tuna for 1-2 minutes on each side, until the sesame seeds are golden and crispy, and the tuna is cooked to your desired level of doneness.
  5. Slice and Plate: Let the tuna rest for a few minutes before slicing into thick slices. Arrange on a plate, drizzle with the ginger-soy glaze, and serve with the pickled vegetables on the side.
  6. Garnish and Serve: Garnish with fresh herbs, extra sesame seeds, and a final drizzle of glaze if desired.