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
Sesame Crusted TunaSeared 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.
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.
More Tuna Salad Recipes:
- Chickpea Tuna Salad
- Mayo-less Tuna Macaroni Salad
- Italian Tuna and Brown Rice Salad (Riso e Tonno)
- Canned Tuna Ceviche
- Tuna Lettuce Wrap with Avocado Dressing
Sesame Crusted Tuna Steak on Arugula
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.
- Slice tuna steaks into 16 slices and place on top of arugula.
- Drizzle vinaigrette over the top.
This is such a great recipe, I was wondering though ~ how long is the dressing good for, I have it in the fridge?
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!
Do i add oil to the pan when i sear the tuna?
I make this all the time.
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.
Will definitely make again!
So yummy ! I was worried it would come out weird because crepes are so thin. But came out really amazing! Thank you
Just doublechecking… the balsamic vinegar is white balsamic?
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?
Yes, you can make in advance and keep in fridge.
This recipe looks amazing! Will definitely have to try this delicious tuna steak!
Looks amazing! I need to make this soon!
So. Good.! There are only two of us so I halved the amount of tuna but made the full recipe of dressing so I have enough left over for an Asian salad or to make this again in a couple of days! The piece of tuna that I had was over an inch thick, so 2 minutes on each side was perfect (it set the smoke alarm off, though!)
This will definitely be a D.O.!
I have made many of your wonderful fish recipes, love the flounder piccata , and the cod fish sticks.
For those of us whose local fish comes from warm water , I would leave the raw fish for others. I have pulled sea trout from the gulf and found them filled with parasites. I have returned fresh fish to the fish monger only to be told that they routinely pull the worms out of cod. Farmed fish are worse, they have limited space(,like chickens), and have higher levels of iodine. Much of the farm shrimp is grown in warm water. and is soft. You were so right to caution those who love your recipes. Buy stuff from the cold Atlantic waters!!
Gina-Have you ever thought of Air Frying this? I know some restaurants that deep fry the tuna for about 30 seconds and it comes out perfect. I wonder if you can do the same thing with the air fryer?? I don’t see why not? I’m going to try!
I have not tried it but if you do, let me know how it comes out!
Where do you find black sesame seeds?
Oriental or Indian markets carry various white and black sesame seeds in larger quantities. Much more cost effective than getting a small jar at the spice racks in the grocery store. I order my favorite- wasabi sesame seeds on Amazon ..
I made this and it was excellent. I had a really think tuna steak and cooked 4 minutes on each side. I put it over cauliflower rice, but I’m trying to figure out a good sauce to put with it.
Came out great. Did wasabi sauce in place of Dijon mustard. Like the other poster said, the dressing yields over a cup. Plenty left over for another day
Very tasty and easy to prepare. I did find that the dressing makes a large amount, and I can cut all dressing ingredients in half and still have enough to adequately cover 4 servings (both salad and drizzling on top of the tuna). This shaves it down to just 4 Smart Points, yay! Thanks for a great recipe; this one will make it into my regular rotation.
Do you use sesame oil to coat the pan?
Sure!
It is really red wine in the dressing or red wine vinegar??
Red wine vinegar, thanks for noticing! Just changed it!
thanks for sharing! I love tuna steak and was looking for a good recipie!
I'm a tuna lover myself!
Simply exquisite!! Had it last night… and still smiling because of it =D
THANKS!
Bought my Tuna at Costco. It was excellent! My whole family voted this a keeper.
Yes Rose, this is not for every night, I make this on special occasions.
Sushi grade tuna is expensive!!!! 22$ for just under the amount to make this recipe!
You can buy small frozen ahi tuna steaks at BJs, Sam’s club, Aldis And other frozen food section of the grocery stores . They come inn 3-4 packs of 3-4 oz steaks individually wrapped… they thaw in an hour and work wonderfully. I often buy fresh tuna at Costco and I find the small frozen portions work wonderfully for appetizers and in tuna bowls etc. sushi grade tuna is great but I have found these alternatives and they always please!
Going to try making this tonight! I live in Boston so we have TONS of fish markets around. Very excited!
Good question… I buy my tuna at the fish market. I believe it's a process to make sure there are no micro-organisms since it is not fully cooked but I'm not sure about frozen tuna. I would use it right after it thaws if you are using frozen.
where can i buy sushi grade tuna? Can I just use the frozen tuna steaks from the general supermarket for this recipe