Seared Tuna Steak with Black Sesame Crust
1919 Cookware
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Seared Tuna Steak with Black Sesame Crust

Fresh tuna steak is cut in half, marinated in a soy, lime juice, wasabi mixture, then pan seared rare in a skillet.  Hoisin sauce is brushed on all sides, then the steaks are coated with black sesame seeds and cut into slices.  Served with curry coconut vegetables.

Prep Time:  10 Minutes
Cook Time:  10 Minutes   
Servings:  2-4

Suggested 1919 Cookware: 
10-inch Premium Nonstick Frying Pan

8          ozs.                 Ahi tuna steak, cut in half
1          tbsp.                Reduced sodium soy sauce
2          tsp.                  Fresh lime juice
1          tsp.                  Wasabi paste
1          tsp.                  Chopped ginger
1          tsp.                  Minced garlic
1          tsp.                  Toasted sesame oil
1          tbsp.                Hoisin sauce             
1          tbsp.                Black sesame seeds


1. In a shallow bowl, combine soy sauce and next 5 ingredients.  Place both pieces of tuna steak in marinade and turn over 3-4 times to completely coat the tuna.  Cover and refrigerate for 1 hour.

2. Remove tuna from marinade and remove any excess marinade.

3. To cook tuna, pre-heat a 10” nonstick skillet over medium heat until very hot.  Place both halves of tuna steak in the middle of the pan and cook for 1 minute.  Turn tuna with a pair of tongs and cook an additional 1 minute.  Repeat process with remaining 2 sides.  Turn off heat and transfer tuna to a plate.

4. Brush tuna on all sides with hoisin sauce, then transfer to reserved plate of sesame seeds.  Coat on all sides with sesame seeds.  Slice each half into ¼ inch slices and serve with coconut vegetable medley.         

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