Seared Yellowfin Tuna with Sesame Dipping Sauce
Seared Yellowfin Tuna with Sesame Sauce is a quick, restaurant-style dish made with ahi tuna steaks and a simple sesame dipping sauce. The tuna is lightly coated in sesame seeds, quickly seared, and served rare in the center for the best texture and flavor. Ready in minutes and perfect for an easy dinner or elegant appetizer.
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
- 3 tablespoons toasted white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon unsalted butter, ghee, or clarified butter use avocado oil for a dairy free option
Serving
- 1 cucumber, thinly sliced lengthwise with a vegetable peeler
- 2 sliced green onions
- 1-2 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
- Take the tuna out of the fridge 15 to 30 minutes beforecooking so the ahi tuna steaks can come to room temperature.
- 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, sliced cucumbers, green onions, and lemon wedges.
Notes
This recipe is easily scalable, allowing you to double or triple it for larger quantities.
Make sure you have a fresh bottle of sesame oil and fresh toasted sesame seeds. Both can be found in the ethnic section of your local grocery store.
Steamed rice is the classic side for seared yellowfin tuna. If you’re skipping carbs this week, cauliflower rice works well. Toss it with a few drops of sesame oil and a pinch of salt. Finish with sliced green onions and a sprinkle of sesame seeds.
Storage
Let the seared ahi tuna cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. Store in the refrigerator for up to 2 days.
For best results, keep the tuna steaks whole and slice just before serving. This helps the fish stay moist and keeps the center from drying out.
Leftover seared yellowfin tuna is excellent served cold the next day. Add it over rice, or salad, or layer it onto lettuce with a little extra sesame sauce.
Nutrition
Calories: 703kcalCarbohydrates: 14.1gProtein: 45.7gTotal Fat: 52.3gSaturated Fat: 11.6gCholesterol: 95.4mgSodium: 859.1mgPotassium: 849.8mgFiber: 4.9gSugar: 4.2gNet Carbohydrates: 9.2g
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