Sesame-Crusted Seared Tuna with Wasabi-Soy Dipping Sauce

Steps

1. Step 1

   Make the salad first so it has time to sit: toss the sliced cucumbers with 1/2 tsp salt in a bowl and let stand 10 minutes, then pour off any water that collects.

   10 min, hands-off

   • 2 Persian cucumbers (or 1 English cucumber)
   • 1/2 tsp kosher salt
2. Step 2

   Stir the grated ginger, 2 tbsp rice vinegar, sugar and 1 tsp sesame oil into the cucumbers. Refrigerate until serving.

   • 1 tbsp fresh ginger
   • 2 tbsp rice vinegar
   • 1 tsp sugar
   • 1 tsp toasted sesame oil
3. Step 3

   Whisk the soy sauce, mirin, 1 tbsp rice vinegar, wasabi paste and 1 tsp sesame oil together in a small bowl until the wasabi dissolves. Stir in the sliced scallion and set aside.

   5 min

   • 1/4 cup soy sauce
   • 2 tbsp mirin
   • 1 tbsp rice vinegar
   • 1 1/2 tsp wasabi paste
   • 1 tsp toasted sesame oil
   • 1 scallion
4. Step 4

   Pat the tuna steaks completely dry with paper towels and season all over with 1 tsp salt. Mix the white and black sesame seeds on a plate, then press each steak firmly into the seeds on both sides and the edges so they are fully coated.

   10 min

   • 4 ahi or yellowfin tuna steaks, about 6 oz each and 1 1/4 inches thick, sushi-grade
   • 1 tsp kosher salt
   • 3 tbsp white sesame seeds
   • 3 tbsp black sesame seeds
5. Step 5

   Heat a heavy skillet (cast iron or stainless, not nonstick) over high heat until very hot, about 3 minutes. Add the oil and swirl; it should shimmer and just barely smoke.

   3 min

   • 2 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Lay the steaks in the pan, working in two batches if they don't fit without touching. Sear 45 seconds, flip and sear 45 seconds more, then sear the edges a few seconds each if you like. The outside should be toasted and the center still raw and ruby red. Move to a cutting board right away.

   3 min

   • 4 ahi or yellowfin tuna steaks, about 6 oz each and 1 1/4 inches thick, sushi-grade
7. Step 7

   Let the tuna rest 2 minutes, then slice each steak across the grain into 1/2-inch slices with a sharp knife. Fan the slices on plates with the cucumber salad alongside and the dipping sauce in small bowls.

   2 min

   • 4 ahi or yellowfin tuna steaks, about 6 oz each and 1 1/4 inches thick, sushi-grade

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026