Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) sushi-grade ahi tuna (2 steaks, about 1.5 inches thick)
- 1/2 cup (80 g) white sesame seeds
- 2 tbsp (20 g) black sesame seeds
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp grapeseed or avocado oil
- 6 cups (180 g) mixed baby greens
- 1 cup (100 g) shredded carrots
- 1/2 English cucumber, thinly sliced
- 4 radishes, thinly sliced (optional)
- 1/4 cup pickled ginger, for serving
- Soy-citrus dipping sauce: 1/4 cup low-sodium soy sauce, 2 tbsp fresh orange juice, 1 tbsp fresh lime juice, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 2 tsp honey, 1 tsp grated ginger, 1 small garlic clove (grated)
- Wasabi-mayo drizzle: 1/3 cup mayonnaise, 1 to 2 tbsp prepared wasabi, 2 tsp lime juice, 1 to 2 tbsp water (to thin)
Do This
- 1. Whisk soy-citrus sauce; whisk wasabi-mayo and thin to a drizzle.
- 2. Build platter base: greens, carrots, cucumber, radish; set out pickled ginger.
- 3. Pat tuna very dry; season lightly with salt and pepper.
- 4. Press tuna into mixed sesame seeds to coat all sides.
- 5. Sear in very hot oiled skillet: 45–60 seconds per side (plus quick sear on edges), keeping center rare (90–95°F / 32–35°C).
- 6. Rest 2 minutes; slice thin; fan over greens. Drizzle wasabi-mayo and serve with dipping sauce and pickled ginger.
Why You’ll Love This Recipe
- Restaurant-style, at home: Ahi tuna sears in minutes, but looks and tastes special.
- Great balance of flavors: Nutty sesame crust, bright soy-citrus dip, and creamy wasabi-mayo.
- Fresh and light: Served over crisp greens with crunchy veggies and zingy pickled ginger.
- Easy to scale: Double the sauces and add more greens for a party platter.
Grocery List
- Produce: mixed baby greens, shredded carrots, English cucumber, radishes (optional), orange, lime, fresh ginger, garlic
- Dairy: none
- Seafood: sushi-grade ahi tuna steaks
- Pantry: white sesame seeds, black sesame seeds, kosher salt, black pepper, grapeseed or avocado oil, low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, mayonnaise, prepared wasabi, pickled ginger
Full Ingredients
Ahi Tuna & Sesame Crust
- 1 lb (454 g) sushi-grade ahi tuna (yellowfin) steaks (2 steaks, about 1.5 inches / 3.8 cm thick)
- 1/2 cup (80 g) white sesame seeds
- 2 tbsp (20 g) black sesame seeds
- 1 tsp kosher salt (use 1/2 tsp if your soy sauce is very salty), plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp grapeseed oil or avocado oil (high-heat oil)
Soy-Citrus Dipping Sauce
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tbsp (30 ml) fresh orange juice
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp honey
- 1 tsp finely grated fresh ginger
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1/8 tsp red pepper flakes (optional)
Wasabi-Mayo Drizzle
- 1/3 cup (75 g) mayonnaise
- 1 to 2 tbsp prepared wasabi (start with 1 tbsp; add more to taste)
- 2 tsp fresh lime juice
- 1 to 2 tbsp water, to thin to a drizzle
- Pinch of kosher salt (optional, to taste)
Greens & Platter Fixings
- 6 cups (about 180 g) mixed baby greens
- 1 cup (about 100 g) shredded carrots
- 1/2 English cucumber, very thinly sliced (about 1 cup / 120 g)
- 4 radishes, very thinly sliced (optional)
- 1/4 cup (about 60 g) pickled ginger, for serving
- 2 tbsp sliced scallions (optional, for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
Step-by-Step Instructions
Step 1: Make the soy-citrus dipping sauce
In a small bowl, whisk together the soy sauce, orange juice, lime juice, rice vinegar, toasted sesame oil, honey, grated ginger, and grated garlic. If you like a little heat, whisk in the red pepper flakes. Set aside at room temperature while you cook.
Step 2: Make the wasabi-mayo drizzle
In a second small bowl, whisk the mayonnaise, prepared wasabi, and lime juice until smooth. Whisk in 1 tbsp water first, then add up to 1 more tbsp until the sauce is thin enough to drizzle from a spoon. Taste and adjust wasabi (for more heat) or lime (for more tang). Set aside.
Step 3: Build the platter base
Arrange the mixed greens on a large serving platter. Scatter the shredded carrots, cucumber slices, and radishes (if using) over the greens. Add a small mound (or a small bowl) of pickled ginger on one side of the platter. Set the platter near the stove so you can assemble quickly once the tuna is sliced.
Step 4: Prep and season the tuna
Pat the tuna steaks very dry with paper towels. Dry surface = better sesame adhesion and a cleaner sear.
Season the tuna lightly on all sides with the kosher salt and black pepper. (Remember the dipping sauce is salty, so you don’t need a heavy hand here.)
Food-safety note: Because this is served rare, use tuna labeled sushi-grade (or purchase from a trusted fishmonger who confirms it’s suitable for raw/rare preparations). Keep it refrigerated until you’re ready to sear.
Step 5: Coat the tuna in sesame seeds
On a plate or shallow dish, mix the white and black sesame seeds. Press each tuna steak into the sesame seeds, turning to coat the top, bottom, and all sides. Press firmly so you get a thick, even crust that won’t fall off in the pan.
Step 6: Sear the tuna rare
Heat a cast-iron skillet or heavy stainless-steel pan over medium-high heat for 2 minutes. Add the grapeseed (or avocado) oil and swirl to coat. The oil should shimmer.
Add the tuna and sear for 45 to 60 seconds per side (top and bottom), then use tongs to quickly sear the edges for 10 to 15 seconds each, just to set the sesame crust.
For rare tuna, aim for an internal temperature of 90–95°F (32–35°C) in the center (instant-read thermometer inserted into the side). The outside will be seared; the middle should stay ruby-red.
Step 7: Rest, slice thin, and assemble the platter
Transfer the tuna to a cutting board and rest for 2 minutes. This helps the crust set and makes slicing cleaner.
Using a sharp knife, slice the tuna across the grain into 1/4-inch (6 mm) slices. Fan the slices over the greens.
Drizzle the wasabi-mayo lightly over the tuna (or serve it on the side for guests who prefer less heat). Garnish with sliced scallions and a pinch of toasted sesame seeds if you like.
Serve right away with the soy-citrus dipping sauce for dipping (or spoon a little alongside the tuna). Add pickled ginger to each plate.
Pro Tips
- Get the pan hot before the fish goes in: A fast sear is the whole point. If the pan isn’t hot, the tuna will cook through before it browns.
- Dry tuna = better crust: Pat it very dry so the sesame seeds stick and the surface sears instead of steaming.
- Use a thermometer for confidence: Pull the tuna around 90–95°F (32–35°C) for rare. It warms slightly as it rests.
- Slice with a sharp knife in one smooth motion: This keeps the sesame crust intact and gives you clean, thin slices.
- Thin the wasabi-mayo gradually: Add water in small amounts so it doesn’t become runny.
Variations
- Spicy sesame tuna: Add 1 tsp sriracha to the wasabi-mayo and a pinch of chili flakes to the sesame seeds.
- Ginger-scallion dipping sauce: Add 2 tbsp finely sliced scallions and 1 tsp toasted sesame seeds to the soy-citrus sauce.
- Make it a rice bowl: Serve the sliced tuna over 4 cups cooked sushi rice (about 2 cups cooked per 2 servings), with cucumber and carrots, plus the sauces.
Storage & Make-Ahead
This dish is best the day it’s made because the tuna is served rare.
Make-ahead: You can mix the soy-citrus dipping sauce and wasabi-mayo up to 2 days ahead. Store in airtight containers in the refrigerator. Stir the soy sauce before serving. The wasabi-mayo may thicken slightly; whisk in 1 to 2 tsp water to loosen.
Leftovers: Store leftover seared tuna tightly covered in the refrigerator for up to 24 hours. Know that it will become more cooked and less tender as it chills. Enjoy it sliced cold over salad, or gently bring it to room temperature for 10 minutes before eating.
Nutrition (per serving)
Approximate (1/4 of recipe, including greens, sauces, and pickled ginger): 430 calories, 38 g protein, 26 g fat, 14 g carbohydrates, 3 g fiber, 8 g sugar, 980 mg sodium.
