Prep 15 mins
Cook 10 mins
I adapted this taking this and that from 3 or 4 other recipes. Mighty tasty!
Make and share this Sesame Crusted Tuna Steaks With Balsamic Sauce recipe from Food.com.
- 4 (6 ounce) tuna steaks (room temperature)
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons roasted sesame seeds
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
- 1 tablespoon green onion, finely chopped
- 1 clove garlic, minced
- 2⁄3 cup balsamic vinegar
- 1⁄4 cup soy sauce
- 1 tablespoon honey
- In a small sauce pan, heat sesame oil.
- Stir in the green onion and garlic and cook, stirring, for about 1 minute.
- Add remaining ingredients and heat on medium until reduced by half.
- Sprinkle the tuna with the pepper, salt, and sesame seeds.
- Rub into meat to create crust.
- Heat cooking oil in a large skillet set over medium high.
- Add the tuna and cook until almost the desired degree of doneness.
- The tuna will continue to cook slightly after it is removed from the pan.
- Two or 3 minutes on each side should result in a pink center.
- Drizzle sauce over the tuna and serve immediately.
I love fresh tuna and always order it when we eat out, although it is pricey. This was my first try at cooking it at home and I LOVED THIS RECIPE!!!!! Very easy and tasty. My husband thought it was a little heavy on the soy sauce (too salty), but I thought it was absolutely great. Thank you for a wonderful recipe
We crusted the tuna with black and white sesame seeds to add more flavor. The sauce was OK, we prefer o make a balsamic vinegar reductions with a little brown sugar.
We love this dish! I've made it several times in the last year and it's always a hit. I made a few small adjustments to suit our taste. I pre-toast my sesame seeds in a dry skillet so they are very lightly brown before I coat them on the steaks and I use more than 1 Tablespoon per steak, we like the coating really thick. For us it was better when we cut our own steaks at about 1/2 to 3/4 inch thick instead of the 1.5 inch thick that our market sells because it was easier to get it the right amount pink in the middle for our taste when they were thinner. The kids don't like the sauce but that's okay, more for the grown-ups! and the suauce is also a great salad dressing, we often serve it over baby greens with extra dressing for the salad. It's even nicer if you mix it into a little bit of mayo or olive oil when you want to be decadent. Oh yeah, I leave out the pepper too but that's just a family preference.