Sesame Seared Tuna W/Lime Ginger Vinaigrette

"From Michael Ruhlman’s cookbook, Ratio."
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Ready In:
4 appetizers


  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • 2 pieces tuna fish fillets (about 1 pound)
  • 1 teaspoon wasabi paste
  • 1 tablespoon cooking oil
  • 1 tablespoon freshly squeezed lime juice (or other vinegar)
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons olive oil, avocado oil (or other oil)
  • salt and pepper
  • 2 large handfuls salad greens (optional)


  • In a shallow bowl, add the black and the white sesame seeds. Pat the tuna very dry. smear a bit of wasabi paste on both sides of the fish. Season the fish with salt and pepper.
  • Heat a frying pan over medium-high heat and add the cooking oil. When the oil is shimmering, carefully lay the tuna fillets in the pan, not touching. Cook for 2 minutes then flip the tuna. Cook 2 minutes, then flip the fillets to its side to cook 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides, taking care not to burn the sesame seeds. If the seeds start turning brown too quickly, lower the heat. Remove the fish to a plate.
  • In a small bowl, whisk together the lime juice, ginger and the oil. Season with salt and pepper to taste.
  • Slice the fish into thin slices and arrange on a plate. Drizzle some of the lime-ginger vinaigrette over the fish. Toss the remaining lime-ginger vinaigrette with salad greens, if desired.

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I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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