Ingredients for Sesame Crusted Tuna With Japanese Dipping Sauce
- 1 tablespoon olive oil, plus extra for brushing
- 2 (6-ounce) tuna steaks, about 1-inch thick
- 1/4 cup sesame seeds
- Miso
- 2 tablespoons mirin (or 1 tablespoon imitation mirin)
- Sake
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- Japanese Soy Sauce
- Wasabi
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sesame Crusted Tuna With Japanese Dipping Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sesame Crusted Tuna With Japanese Dipping Sauce
- Pat tuna steaks dry with paper towels. Lightly brush both sides with olive oil.
- Place sesame seeds on a plate. Press one side of each tuna steak firmly into the sesame seeds, ensuring complete coverage.
- Refrigerate the sesame-coated tuna for at least 5 minutes to allow the seeds to adhere.
- In a small saucepan, whisk together mirin, soy sauce, sugar, and rice vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce heat to low and keep warm.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place the tuna steaks in the skillet, sesame-seed side down.
- Cook for 4 minutes, then flip and cook for another 4 minutes for medium-rare, or longer for desired doneness (adjust cooking time depending on tuna thickness).
- For medium-rare, the tuna should still be pink in the center. Overcooked tuna will be dry and tough.
- While tuna cooks (if using), wilt spinach in a separate pan with a little olive oil and top with 1 tbsp roasted sesame seeds.
- Serve the tuna steaks immediately with the Japanese dipping sauce in small bowls. Garnish with extra sesame seeds if desired.
- Enjoy your delicious and healthy Sesame Crusted Tuna!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
27g
Fat
0g
Carbs
2g
