Seared Yellowfin Tuna with Sesame Dipping Sauce is one of the easiest high-protein meals you can make at home. Just sear the tuna in a hot pan and serve it with a simple sesame mayo on the side. It comes together fast and tastes like something you'd order at a good sushi bar.
Jump to:
- Everyone Loves Seared Tuna!
- Ingredients
- How To Sear Yellowfin (Ahi) Tuna
- Creamy Dipping Sauce for Tuna
- Top Tips For Seared Tuna
- How To Garnish Seared Tuna
- Storage
- What To Serve With Sesame Seared Tuna
- Seared Tuna Steaks
- Recommended
- More Popular Fish and Seafood Recipes:
- FAQ
- Seared Yellowfin Tuna with Sesame Dipping Sauce
Everyone Loves Seared Tuna!
Yellowfin, also known as ahi tuna, is a firm, mild-tasting fish that’s perfect for searing. It holds its shape in the pan and stays tender and buttery in the center when cooked rare.
Blackfin tuna is the smallest species in the tuna family. It’s found in the western Atlantic and the Gulf of Mexico, especially around the Florida Keys. The flesh is dark red, leaner than yellowfin, and has a mild, slightly meaty flavor.
My friends catch blackfin tuna on their boats. They cut the fish open and eat it right there. Would you take a bite? I have yet to eat raw fish like that, but they absolutely love it!
This recipe is for seared tuna. The tuna was frozen at very low temperatures to kill any pests that might be inside.
There are many ways to cook seared tuna. You can marinate it, blacken it in a skillet, grill it or even poach it to make tuna salad.
In this recipe, tuna is coated in sesame seeds and quickly cooked in a little butter in a hot pan. It stays moist with its signature bright red center and a crispy sesame crust.
You can have dinner on the table faster than takeout. It's perfect for a quick lunch or light dinner.
Ingredients
For the Tuna:
- 12 ounces yellowfin, ahi, or blackfin tuna steaks
- Butter or olive oil
- Salt and pepper
- Toasted white sesame seeds
- Black sesame seeds
For the Dip:
- Mayonnaise
- Soy sauce or coconut aminos
- Fresh garlic
- Fresh ginger
- Sesame oil
- Fresh lemon juice
How To Sear Yellowfin (Ahi) Tuna
- Take the tuna out of the fridge 15 to 30 minutes before cooking.
- Mix black and white sesame seeds and spread them on a plate.
- Pat the tuna steaks dry and brush them lightly with butter or olive oil. Season with salt and pepper, then press both sides into the sesame seeds to coat.
- Heat a heavy skillet over medium-high heat. Add a little butter and swirl to coat the pan.
- Place the tuna in the hot skillet and sear for 20 to 30 seconds per side for rare, or up to 1 minute per side for medium-rare.
- Remove the tuna from the pan and let it rest on a plate for 5 minutes.
- For clean slices, wrap the tuna in plastic wrap and chill for at least 30 minutes.
- When ready to serve, slice thinly against the grain with a sharp knife. Serve with sesame dipping sauce and lemon wedges on the side.
Creamy Dipping Sauce for Tuna
- In a small bowl, mix together mayonnaise, soy sauce or coconut aminos, minced garlic, ginger, a drop of sesame oil, and a squeeze of lemon juice.
- Stir well and refrigerate until ready to use.
- You can double or triple the sauce if you’re making a big batch. It keeps well in the fridge for a few days.
Top Tips For Seared Tuna
My top tip is not to overthink this. Out of all the fish you could buy frozen, this is one the best. It takes a minute to cook. Press the top and bottom of the fish into the sesame seeds and sear for 30 or 40 seconds per side.
This recipe is easily scalable and a great dish to make for parties. You can sear the tuna a day ahead of your event and slice it before serving.
When buying tuna, look for frozen steaks labeled “sushi-grade.” That means the fish is high quality and safe to eat raw or rare. Sushi-grade tuna is flash-frozen at -4°F or below to kill any parasites and lock in freshness.
Sesame oil goes rancid quickly. If you have an old bottle in your fridge, replace it!
Seame seeds and sesame oil can be found in the ethnic section of your local grocery store.
How To Garnish Seared Tuna
Here are a few ideas to add a pop of color to your dish.
- Yellow: Lemon slices, lemon zest, or a few wedges of fresh mango.
- Green: Sliced green onions, seaweed salad, or a small dab of wasabi.
- Orange: Thin slices of fresh oranges.
- Red: A spoonful of tobiko (flying fish roe) adds bright color and a little crunch.
These simple garnishes make the plate look great and pair well with the flavor of the tuna.
Storage
Let the tuna cool, then wrap it tightly in plastic wrap. Store it in an airtight container in the fridge for up to 2 days.
If you can, keep the tuna whole and slice it right before serving. It stays fresher that way.
Leftovers are great the next day. Serve cold over rice or in a salad.
What To Serve With Sesame Seared Tuna
Keep the plate simple. Steamed rice is a perfect side. If youre off carbs this week, try cauliflower rice. Mix in a little sesame oil and a pinch of salt to give it flavor. A sprinkle of green onions and a few sesame seeds ties it all together.
You can also plate the tuna seaweed salad, sliced mango, or salad greens.
Cucumber salad would also be a great option.
A little sake on the side and you have quite a meal!
Seared Tuna Steaks
Seared tuna makes an elegant appetizer that’s quick to prepare but looks and tastes impressive.
Slice it thin and serve with a simple sesame dipping sauce and a few lemon wedges.
You can dress it up with garnishes like tobiko, scallions, or mango slices, or keep it clean with just rice and sauce. It’s light, flavorful, and perfect for entertaining or starting off a special meal.
Recommended
If you like seared yellowfin tuna, try our Blackened Tuna Steak Recipe, coated with our homemade Cajun seasoning blend. You can also make a Poke Bowl, a marinated ahi tuna meal.
For canned tuna, try NY Deli-Style Tuna, Tuna Melt on a Scooped Out Bagel, and Veggie Tuna Salad, a NYC bagel store recipe.
FAQ
In a hot pan, sear tuna for 20 to 30 seconds per side for tuna that is 1" thick.
Over high heat, cook a thick piece of tuna for no more than a minute per side.
Tuna is frozen to kill the parasites that may be present. That said, if you are pregnant or have a compromised immune system, do not consume raw or undercooked fish of any kind.
Seared Yellowfin Tuna with Sesame Dipping Sauce
Ingredients
FOR THE SESAME DIPPING SAUCE
- ⅓ cup mayonnaise
- 1 tablespoon soy sauce, tamari, or coconut aminos
- ½ teaspoon minced garlic or ¼ teaspoon garlic powder
- ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
- 1 teaspoon sesame oil
- ½ teaspoon fresh lemon juice
FOR THE TUNA
- 12 ounces fresh Yellowfin (Ahi) Tuna
- salt
- black pepper
- 1 tablespoon black sesame seeds
- 3 tablespoons toasted white sesame seeds
- 1 tablespoon unsalted butter, ghee, or clarified butter use avocado oil for a dairy free option
- 2 lemons sliced into wedges
Instructions
FOR THE SESAME DIPPING SAUCE
- In a small bowl, combine mayonnaise, coconut aminos (or soy sauce), a little minced or pressed garlic, fresh ginger, a drop of sesame oil and a little lemon juice. Refrigerate until ready to use.
FOR THE TUNA
- Mix white and black seeds together and spread them on a large plate. Season the tuna with salt and pepper and press the tuna into the seeds, coating well on top and bottom.
- Heat a heavy-bottomed skillet over medium-high heat. Add butter or clarified butter and swirl to coat the pan. Add tuna and sear each side for 20-30 seconds for rare or up to one minute for medium rare. Remove from pan and refrigerate until ready to serve, or at least 30 minutes.
- With a very sharp knife, slice the tuna against the grain.
- Serve with sesame dipping sauce and lemon wedges.
