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Sesame Crusted Tuna Steak on Arugula

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Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette –all I can say is yum! This is an easy main course salad or appetizer.

 

Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!Sesame Crusted Tuna

Seared or raw tuna is one of my favorite fish to eat whether I’m having sushi, ceviche, poke bowls or salads like this. Some other tuna recipes I love made with sushi grade tuna are Ahi Tuna Watermelon Salad and Seared Tuna Salad with Wasabi Butter Sauce.

Whenever I go to the fish market (I love Jordan’s Lobster Farm near me), I’m always asking my fishmonger about the freshest fish. I find it really important to spend more money on fish at a reputable fish store. Especially when buying sushi grade tuna. I usually call ahead and ask them when they are expecting their next delivery so I know it hasn’t been sitting. When I purchased this beautiful tuna steak, I knew exactly how I was going to prepare it, crusted with sesame seeds! Nothing is easier, quicker and more delicious than sesame crusted ahi tuna that has been lightly seared and served rare with a tangy sauce.

Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!

How To Buy Sushi Grade Fish

Although something is labeled sushi-grade, here are a few things to consider.

  • Finding a reputable fishmonger or market. Look for one that sells in high volume, gets in regular shipments, and has a knowledgeable staff.
  • Ask questions. Always talk to the vendors before buying the fish to make sure it’s safe for raw consumption. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag.
  • Use your senses. The fish should smell fresh like the ocean, never fishy. The color should be vibrant.

Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!

Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!

More Tuna Salad Recipes:

Sesame Crusted Tuna Steak on Arugula

4.70 from 10 votes
6
Cals:290
Protein:36
Carbs:16.5
Fat:8
Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.
Course: Dinner, Lunch, Salad
Cuisine: American
Sesame Crusted Tuna Steak on Arugula drizzled with a balsamic soy-ginger vinaigrette – yum!
Prep: 15 mins
Cook: 3 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 4 slices tuna, 1 cup salad

Ingredients

  • 20 ounces sushi grade tuna
  • 1 teaspoon toasted sesame oil
  • 1/4 cup black and white sesame seeds
  • pinch kosher salt
  • fresh black pepper to taste
  • 5 cups baby arugula

For the soy-ginger vinaigrette:

  • 1 tablespoon minced ginger
  • 1 tablespoon minced scallion
  • 1 tablespoon minced garlic
  • 1/2 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce or gluten-free tamari
  • 1 1/2 tbsp honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Dijon mustard

Instructions

  • Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.
  • Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.
  • Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.
  • Meanwhile, prepare salad and soy vinaigrette.
  • Slice tuna steaks into 16 slices and place on top of arugula.
  • Drizzle vinaigrette over the top.

Last Step:

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Nutrition

Serving: 4 slices tuna, 1 cup salad, Calories: 290 kcal, Carbohydrates: 16.5 g, Protein: 36 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 15.5 mg, Sodium: 626 mg, Fiber: 1.5 g, Sugar: 11 g

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34 comments on “Sesame Crusted Tuna Steak on Arugula”

  1. Excellent! I have been making tuna for years. I have made it with black and white sesame seeds, everything bagel seasoning but my favorite is using wasabi sesame seeds (you can find on Amazon). 
    I often use lemon olive oil for a tad of flavoring..
    Although I LOVE fresh tuna and splurge from time to time from Costco  – I found that many places carry frozen 3-4  ahi tuna steaks in a bag. I have found them at Aldi’s, Sam’s Club, BJ’s, and  another grocery stores. They are usually $7-10 for a bag. I use them as appetizers at least once or twice a week. They thaw in an hour and are always a big hit with glaze on them! 

  2. This recipe is great. At least the tuna. My husband and I were not loving the vinagrette Though. It has way to much vinegar. All we could taste was the balsamic. I would cut way way back on both vinegars and up the oil (maybe a mix of Sesame and something lighter like canola). I also added more honey but it didn’t seem to help. Luckily the tuna and salad were tasty enough on their own. 

  3. So yummy ! I was worried it would come out weird because crepes are so thin. But came out really amazing! Thank you 

  4. Do you think i could make the vinegerette dressing a day in advance? Will that affect the taste at all, or is it better to make fresh? IF made in advance, should it be stored in the fridge or out of fridge?