These Sesame-Crusted Tuna Steaks are seared in a hot skillet and served with creamy avocado slices and a sushi-style citrus ginger marinade.

Seared tuna is one of those recipes that looks really impressive, but is so simple to make. In 15 minutes flat (including prep AND cleanup), you can have a restaurant quality meal right in your own kitchen.

You just can’t beat the taste, ease of cooking, minimal cleanup and health benefits of fish, which is why it makes a regular appearance in our home. We have come to love this Sesame-Crusted Tuna Steak so much so that it’s been added to our regular recipe rotation. It’s a sure-fire way to make a gourmet meal without spending the day slaving over the stove. Whether having guests over for dinner or feeding your family a weeknight meal, this recipe is a total winner!

Are frozen tuna steaks okay to use?

Sure! Because most wild-caught fish is frozen immediately after it’s pulled onto the boat, it’s often fresher than the fish you’ll find behind the counter at your local grocery chain. When we lived in Washington, and fresh fish wasn’t as easily obtained, we mainly purchased frozen fish. Now that we live in Florida, we’re able to head to the local seafood store and snag whatever was caught that day.

What should I look for on the label?

When possible, purchase seafood that is both caught in and a product of the United States. Because some seafood is caught in the U.S. but shipped to other countries for packaging, you’ll want to confirm this on the label. The U.S. standards of fishing and farming may be better than an imported counterpart.

All seafood that is labeled as organic is farm-raised seafood. Generally speaking, we would recommend you steer clear of farmed fish. While organic farmed is better than non-organic, it’s still not the best. Strive for wild-caught whenever possible.

What type of sesame seeds should I use?

We like to use black or tuxedo (black and white) sesame seeds because we love the way they look. But you can use black, white or a combo of the two.

Why only sear each steak for 60 seconds per side?

In our opinion, it’s the perfect amount of time to cook them. The steaks have a slight crust and melt in your mouth. It’s all about personal preference. If you prefer to cook them a tad longer, that’s okay too!

What should I serve my tuna with?

We love to serve our tuna steaks on a salad or with a side of veggies (such as sautéed green beans or steamed broccoli) and a scoop of rice.

How to store leftover Sesame-Crusted Tuna Steak

You can store your leftover tuna in the fridge for up to 3 days. We wouldn’t recommend reheating it. However, if you decide to reheat it, it’s best to use a skillet. Reheating tends to overcook the fish and, to be completely honest, tuna steaks taste downright delicious cold.

A few creative ways to reuse your leftovers:

  • In a bowl with arugula, avocado, edamame and seaweed salad
  • In a bowl with mangos, arugula and edamame
  • Wrapped in a spring roll
  • Rolled in homemade sushi (it’s more simple than you might think!)


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10-Minute Sesame-Crusted Tuna Steak (with Avocado + Citrus Ginger Marinade)
These Sesame-Crusted Tuna Steaks are seared in a hot skillet and served with creamy avocado slices and a sushi-style citrus ginger marinade. Seared tuna is one of those recipes that looks really impressive, but is so simple to make. In 15 minutes flat (including prep AND cleanup), you can have a restaurant quality meal right in your own kitchen.
Prep Time 10 minutes
Cook Time 2 minutes
Servings
Ingredients
Marinade:
Other ingredients:
Kitchen tools:
Prep Time 10 minutes
Cook Time 2 minutes
Servings
Ingredients
Marinade:
Other ingredients:
Kitchen tools:
Instructions
  1. In a small mixing bowl, combine all marinade ingredients, stir and set aside.
  2. In a separate shallow bowl or plate, add sesame seeds. Roll and evenly coat the sides of each tuna fillet in sesame seeds.
  3. Heat large cast iron skillet to medium-high heat. Coat with sesame oil. (If your skillet is not large enough for both steaks, cook them one at a time.)
  4. Lay the tuna filets in the hot oil. Sear for 1 minute (to form a slight crust). While tuna is searing, coat the top of the filet with a spoonful of marinade. Flip tuna and sear on the opposite side for an additional minute.
  5. Transfer the filet from the pan to a cutting board and slice into 1/2 inch-thick slices.
  6. Divide the arugula among four plates in a neat pile. Arrange the tuna slices on top of arugula. Top tuna steaks with sliced avocado and drizzle remaining marinade over fish.
Recipe Notes

You may substitute sesame oil with extra virgin olive oil.

Cook on the stovetop or grill to perfection.

Always check for FfL-friendly ingredients.
We recommend wild-caught tuna and organic ingredients when feasible.

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