Sesame Seared Ahi Tuna with Ginger Soy Dipping Sauce
✨ Pro Tip
The key to perfect seared tuna is a screaming hot pan and confidence — 60 to 90 seconds per side, no more. You want the center pink and cold. Don’t walk away and don’t flip more than once. Let it rest 2 minutes before slicing against the grain.
🍝 Best Sides
- Steamed jasmine rice
- Cold sesame noodle salad
- Edamame
- Simple cucumber salad
- Miso soup
Ingredients
Tuna
- 2 lb City Fish Market Fresh Tuna Steaks, 1-inch thick
- ½ cup sesame seeds, white and black mixed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Ginger Soy Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 fresh lime, juiced
- 1 tbsp honey
- ½ tsp sriracha
To Serve
- 2 scallions, thinly sliced
- 1 avocado, sliced
- 1 fresh lime, cut into wedges
Instructions
Step 1 — Make the ginger soy dipping sauce
Whisk together soy sauce, sesame oil, ginger, garlic, lime juice, honey, and sriracha in a small bowl. Taste and adjust — it should be salty, tangy, slightly sweet with a little heat. Set aside.
Step 2 — Season & crust the tuna
Pat tuna steaks completely dry with paper towels. Season both sides with salt and pepper. Press both sides firmly into the sesame seeds until fully coated.
Step 3 — Get the pan screaming hot
Heat olive oil in a cast iron skillet over high heat until smoking. The pan needs to be as hot as it gets — don’t rush this step.
Step 4 — Sear 60-90 seconds per side
Place tuna steaks in the pan. Sear 60–90 seconds per side without touching. You want a golden sesame crust on the outside and a pink center. Do not overcook.
Step 5 — Rest, slice & serve
Transfer to a cutting board. Rest 2 minutes. Slice thinly against the grain. Fan out on a plate alongside avocado. Scatter scallions over the top. Serve immediately with dipping sauce and lime wedges.
