Sesame-Crusted Sashimi Tuna steaks are a restaurant treat that is so easy to make at home! Tantalize your taste buds with this super quick, nutritious, and filling recipe. Serve with a side salad, veggies, or rice.
We got these Sashimi/Sushi Grade Tuna steaks for just $8 (on Sale) for both at our favorite “The Fresh Market store” the other week and completely forgot that I have them in the freezer. So glad to find such a hidden treasure!
There are so many ways of cooking Tuna steaks. The key is not to overcook this fish and to find a comfortable for your doneness.
Some people are comfortable with a red or pink center. For my family, we tend to like our steaks on the Medium-Well side. So please cook according to your taste.
BEST TUNA TO USE?
Make sure to use “sushi-grade” tuna.
The label sushi/sashimi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers.
The best ones are assigned Grade 1, which is usually what will be sold as sushi grade.
I have tried many Teriyaki sauces, but I love this Veri Veri Teriyaki Low-Sodium the most. Thick with lots of taste.
How to make Sesame-Crusted Sashimi Tuna
- Thaw the tuna steaks (either in a bowl of cold water with plastic on, or overnight in the fridge), and pat them dry.
Prepare the marinade:
- 2 tsp sesame oil
- 3 Tbsp. low sodium Teriyaki sauce
- 1 Tbsp. honey
- 1 Tbsp. squeezed lemon juice
- 1 tsp garlic powder
- dash of ground black pepper
- sliced bell peppers, zucchini, or any other veggies (optional)
Use a flat glass or ceramic dish and combine sesame oil, Teriyaki sauce, honey, lemon juice, garlic powder, and black pepper.
Marinate the Tuna steaks first and let sit at room temperature for 30 minutes to absorb the flavors.
Generously sprinkle all sides of the tuna steaks with the sesame seeds, pressing them down into the flesh right before searing.
Make sure that you start with a hot skillet.
I recommend using a nonstick skillet for this, or a very well-seasoned cast-iron skillet.
Preheat the skillet to Medium-Hot.
Add vegetable oil and sear tuna steaks for about 2 minutes on each side to create a nice browned crust. This will seal in the moisture.
If desired, you can use tongs to gently support the steaks and sear the edges of the steaks all the way around as well, 15 to 20 seconds should be enough time.
If you are ok with pink in the middle, you are done. If not, cover the skillet with a lid and let it cook on the inside for another minute.
Transfer the tuna steaks to a warm plate and saute your veggies in a leftover marinade.
Cut the tuna steaks into thin slices and serve with veggies, on top of the salad, or with rice.
Fancy and Delicious meal!
Enjoy!
A healthy, delicious Tuna steaks recipe that is full of flavor and easy to make.
Sesame-Crusted Sashimi Tuna
Sesame-Crusted Sashimi Tuna steaks are a restaurant treat that is so easy to make at home! Tantalize your taste buds with this super quick, nutritious, and filling recipe. Serve with a side salad, veggies, or rice.
Ingredients
- 2 tuna steaks, 1-inch thick, about 6 - 7 ounces each
- 2 tsp sesame oil
- 3 Tbsp. low sodium Teriyaki sauce
- 1 Tbsp. honey
- 1 Tbsp. squeezed lemon juice
- 1 tsp garlic powder
- Freshly ground black pepper, to taste
- 1/3 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 Tbsp. Vegetable oil
Instructions
- Thaw the tuna steaks (either in a bowl of cold water with plastic on, or overnight in the fridge), and pat them dry.
- Use a flat glass or ceramic dish and combine sesame oil, Teriyaki sauce, honey, lemon juice, garlic powder, and black pepper.
- Marinate the Tuna steaks first and let sit at room temperature for 30 minutes to absorb the flavors.
- Generously sprinkle all sides of the tuna steaks with the sesame seeds, pressing them down into the flesh right before searing.
- Make sure that you start with a hot skillet. I recommend using a nonstick skillet for this, or a very well-seasoned cast-iron skillet.
- Add vegetable oil and sear tuna steaks for about 2 minutes on each side to create a nice browned crust. This will seal in the moisture.
- If desired, you can use tongs to gently support the steaks and sear the edges of the steaks all the way around as well, 15 to 20 seconds should be enough time.
- If you are ok with pink in the middle, you are done. If not, cover the skillet with a lid and let it cook on the inside for another minute.
- Transfer the tuna steaks to a warm plate and saute your veggies in a leftover marinade.
- Cut the tuna steaks into thin slices and serve with veggies, on top of the salad, or with rice.
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looking a very nutritious recipe and will make it tonight for family members.
Enjoy!