When my friend Ingrid invited me over for lunch the other day, I knew she would be making salad.
What I didn’t know is that she was going to make Sesame Seared Tuna to put on top of it!
This was so delicious and easy to make too. She had it ready in under 10 minutes, sliced it across the grain and we put the cut tuna on top of our salads. You can make this as an appetizer or pair it with some basmati rice and have a gourmet supper right in your own home.
Not only did I have an incredible lunch, but I got to share it with Ingrid, her daughter Elissa and granddaughter Talia! That was the real treat 🙂
Have you ever made seared tuna?
I’d love to know how you make yours!
Sesame Seared Tuna
- 1/4 cup low sodium tamari
- 1 tbs. mirin
- 1 tbs. honey
- 2 tbs. sesame oil
- 1 tbs. rice wine vinegar
- 4 x 6 ounce tuna steaks, sushi grade (if you use less tuna steaks, just discard the leftover marinade)
- 1/2 cup white sesame seeds
- 1 tbs. canola oil or another oil with a high smoking point like avocado oil
- Wasabi paste
In a small bowl stir together the tamari, mirin, honey and sesame oil. Pour 1/2 of the marinade in another small bowl, stir in the rice wine vinegar and set aside to be used as a dipping sauce.
Spread the sesame seeds onto a flat plate. Coat the tuna steaks into the marinade and then press both sides of the tuna into the sesame seeds to coat and set aside.
Heat canola oil in a cast iron skillet over medium high heat. When the oil is very hot place the tuna steaks in the pan. The key to searing is to cook hot and fast. Let each side cook without disturbing it for about 90 seconds and then peek underneath and look for a brown, crispy exterior. Depending on the thickness of the steak, it can take from 2-4 minutes per side.
Remove from the pan. You can serve it with the dipping sauce and wasabi paste as an option.