Sesame Crusted Tuna Steaks With Ginger-Soy Sauce

Searing tuna at home might sound intimidating, but this recipe changes everything.

The first time I made sesame crusted tuna steaks, I couldn’t believe how quick it was to turn a plain piece of fish into something that looked like it came from a fancy restaurant.

That golden crust, packed with nutty sesame seeds, gives a satisfying crunch with every bite. And once you slice into it, the tender, ruby-pink center almost melts in your mouth.

What makes this dish stand out is how the flavors balance—rich tuna, bold ginger, and that salty-sweet kick from the dipping sauce.

The soy sauce warms up with fresh garlic and ginger, while a touch of honey smooths everything out.

It’s the kind of meal that makes people pause after the first bite and go quiet for a second. You know what I mean—the good kind of quiet.

I always plate this on a bed of lettuce leaves, not just for looks, but because the cool greens work so well against the warm, just-seared tuna.

It’s not something you rush through. You slice slowly, dip carefully, and really enjoy every part of it.

That’s what this recipe is about: good food, made with care, and eaten like it deserves your full attention.

Table of Contents

Sesame Crusted Tuna Steaks With Ginger-Soy Sauce Recipe

Ingredients

For The Tuna Steaks

2 fresh ahi tuna steaks (about 6 oz each, at least 1 to 1.5 inches thick)
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh lemon juice
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon neutral oil (avocado or grapeseed) for searing

For The Ginger-Soy Dipping Sauce

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, finely grated
1 teaspoon toasted sesame oil
1 teaspoon honey or brown sugar
1 small garlic clove, grated or minced
Optional: 1/2 teaspoon chili flakes or a small pinch of wasabi for heat

To Serve

Fresh lettuce leaves or butter lettuce (as a base)
Extra sesame seeds for garnish

Instructions

Pat the tuna steaks dry using a paper towel to remove surface moisture.
Rub both sides with a mix of soy sauce, sesame oil, and lemon juice, then sprinkle with salt and pepper. Let them marinate for 10–15 minutes at room temperature.
In a shallow dish, mix white and black sesame seeds. Dredge each tuna steak in the seeds, pressing gently to coat all sides evenly and densely.
Heat a nonstick skillet or cast iron pan over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat the bottom.
Once the oil is hot and shimmering (but not smoking), carefully place the tuna steaks into the pan. Sear for about 40–45 seconds per side, including the edges, using tongs to hold the steak upright when searing the sides.
The goal is to form a golden sesame crust while keeping the inside raw and pink. Do not overcook—the interior should remain rare to medium-rare.
Remove from the pan and transfer to a cutting board. Let rest for 1–2 minutes.
Using a very sharp knife, slice the tuna into 1/2-inch thick slices against the grain.
To make the dipping sauce, combine soy sauce, rice vinegar, grated ginger, garlic, sesame oil, and honey in a small bowl. Stir well and let it sit for a few minutes to blend flavors.
Arrange the lettuce leaves on a serving plate. Lay the tuna slices on top of the leaves.
Serve with the dipping sauce on the side, sprinkled with extra sesame seeds if desired.

How Do You Know If Tuna Is Fresh Enough To Eat Rare?

When making tuna steaks that are mostly raw in the center, using fresh fish is extremely important for taste and safety.

Look at the color: Fresh tuna is usually bright red or deep pink. It should not look brown or dull.
Check the smell: Fresh tuna has a clean ocean-like smell. If it smells strong, sour, or fishy, it’s not good.
Feel the texture: The meat should be firm and slightly springy. If it feels mushy or sticky, it’s likely not fresh.
Buy from a trusted store: Always get your tuna from a store or fish market you trust. If available, ask if it’s sushi-grade or safe to eat rare.

Why Do We Only Sear Tuna For A Few Seconds?

Tuna cooks fast, and for this recipe, you want to keep the inside raw and tender while creating a golden crust on the outside.

Tuna dries out quickly: Overcooked tuna becomes dry and chewy.
The texture is key: The seared edge adds a crisp bite, while the rare center stays soft and buttery.
It’s safe if fresh: As long as your tuna is fresh, eating it rare is common and safe.
It gives restaurant-style quality: This quick sear gives you the flavor and look of a high-end dish with very little cooking time.

Can I Use Frozen Tuna Steaks For This Recipe?

Yes, frozen tuna steaks can work well as long as they are good quality and properly thawed.

Choose sashimi-grade or wild-caught tuna: These are often handled better for raw use.
Thaw it safely: Place the frozen tuna in the fridge overnight or submerge it (sealed) in cold water for quicker thawing.
Pat it dry completely: After thawing, remove all surface moisture to help the sesame crust stick better.
Use immediately: Don’t re-freeze after thawing, and cook the tuna the same day for the best texture and flavor.

What Is The Purpose Of Using Two Types Of Sesame Seeds?

Using both white and black sesame seeds adds more than just color to the tuna crust.

Better flavor: White seeds have a mild nutty taste, while black seeds are slightly bolder.
Visual appeal: The mix creates a beautiful golden and speckled crust that stands out on the plate.
Crunchy texture: The combination gives a deeper, more satisfying crunch.
Even coating: Mixing the two helps cover the tuna evenly, giving a consistent sear on all sides.

What Can I Serve With Sesame Crusted Tuna Steaks?

These tuna steaks are filling but still light, so a few simple sides can complete the meal.

Steamed rice or jasmine rice: Soft and neutral, it pairs well with the bold dipping sauce.
Cucumber salad: Adds a cool, refreshing crunch.
Sautéed bok choy or spinach: Brings in warm greens without overpowering the tuna.
Pickled ginger or daikon: Helps balance the richness of the tuna with a tangy bite.
Edamame or miso soup: A small warm side that fits the Asian-inspired flavors.

How Do You Get The Sesame Crust To Stick Perfectly?

Getting the crust to stay on while searing is all about prep and technique.

Use a marinade or light coating: The soy sauce and sesame oil help the seeds cling to the tuna.
Press firmly into the seeds: Don’t just roll—press each side into the sesame mix with gentle pressure.
Pat the tuna dry before coating: Moisture can make the seeds slide off during cooking.
Don’t flip too early: Let each side cook for 40–45 seconds without moving it so the crust sets.
Use a non-stick or cast iron pan: These pans help the crust brown without pulling it off.

Can I Make The Ginger-Soy Dipping Sauce In Advance?

Yes, you can easily prepare the dipping sauce ahead of time to save time before serving.

Make it up to 2 days ahead: Store it in a sealed jar or container in the fridge.
Shake or stir before using: Ingredients like ginger and garlic can settle at the bottom.
Warm it slightly before serving: A few seconds in the microwave or a warm water bath brings out the flavors better.
Adjust the taste if needed: If the sauce thickens or becomes too strong, you can add a splash of warm water or lemon juice.