Seared Sesame-crusted Tuna

"Posted in response to a request. This is a beautiful and simple way to serve one of the tastiest fish around.. enjoy!"
photo by Maito photo by Maito
photo by Maito
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by Maito photo by Maito
photo by spatchcock photo by spatchcock
Ready In:




  • In a shallow dish, combine the two types of sesame seeds and stir to mix.
  • Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
  • In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
  • Carefully turn the tuna over and cook for about another minute.
  • Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
  • Serve immediately.

Questions & Replies

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  1. anti-suburban house
    Awesome! Just what I was looking for. I'm new to the fish world and had something like this in a restaurant. I sliced mine paper thin and put it on a bed of greens with mandarin oranges, pecans, red bell pepper and a ginger dressing. OMG!
  2. zaar mate
    Made this tonight for dinner and it was really delicious! Very quick and easy too. Thanks, I would definitely make this again!
  3. Pelke
    I am a bachelor with limited cooking experience. I love sesame crusted tuna when I dine out, so thought I'd give this recipe a try. This is a very simple recipe to prepare and the results were great! The tuna turned out perfectly and the flavor from the roasted sesame seeds was great! I think the only thing that could have improved the result would be to add a small amount of some sauce. Something wasabi or ginger based would be an excellent match.
  4. KateL
    Fantastico, RESTAURANT QUALITY, straight to Top Favorites of 2009 Cookbook, DH says it's a bargain even when yellow-fin tuna is $20/pound at Wegman's. Couldn't find black sesame seeds, so used poppy seeds instead to offer the visual contrast, with no detraction from the superb taste. To sate our appetites, I served this with Recipe #361987 #361987, which was also delicious. Thank you for posting this recipe, Miraklegirl! Made for Top Favorites of 2008 Tag, on recommendation of Maito.
  5. wiggi0828
    Have made this exact recipe 5 times and it is the easiest and tastiest recipe ever! I use a cast iron skillet and get an excellent crust with a very rare center. We serve with wasabi and soy sauce!


I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
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