Seared Ahi Tuna with Sesame Seed Crust​

  • 4-6mins
  • Serving: 2-4
  • Difficulty: Easy

Ingredients:

  • 2 ahi tuna steaks (about 6 oz each, 1–1½ inches thick)
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar or lemon juice
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • ½ tsp garlic powder
  • ½ tsp ground black pepper

Optional garnish: sliced green onions, wasabi, pickled ginger, or drizzle of ponzu

 

Estimated Nutrition (Per 6 oz Tuna Steak with Sesame Crust)

  • Calories: ~320 kcal
  • Protein: ~38g
  • Fat: ~15g
  • Saturated Fat: ~2g
  • Carbs: ~2g
  • Sugars: ~1g
  • Fiber : ~1g
  • Sodium: ~450mg 

Note: Tuna is lean and protein-rich; sesame adds healthy fats and flavor.

 Instructions:

1. Preheat Pellet Grill for High Heat Searing:

  • Set your pellet grill to 450–500°F using oak, mesquite, or cherry pellets for a bold sear and light smoke.

  • Place a cast iron skillet or grill-safe griddle inside to preheat.

2. Marinate & Crust the Tuna:

  • Pat tuna steaks dry.

  • Mix soy sauce, sesame oil, vinegar, garlic powder, and pepper.

  • Marinate tuna for 5–10 minutes max (too long will start to cure it).

  • Mix sesame seeds together on a plate and press tuna into the mix to coat both sides.

3. Sear the Tuna:

  • Once skillet is screaming hot, add a splash of oil.

  • Sear tuna 1–2 minutes per side for rare to medium-rare (internal temp ~115–120°F).

  • Do not overcook – you want a raw center with just a seared edge.

4. Rest & Slice:

  • Let rest for 1–2 minutes.

  • Slice thinly against the grain and serve with dipping sauce or atop a salad.

Pro Tips:

  • For even better texture, briefly freeze tuna steaks for 10 minutes before slicing.

  • Serve over a bed of chilled soba noodles, avocado slices, or cucumber salad.

  • Want spicy? Add a drizzle of sriracha mayo or wasabi aioli.