Sesame Ahi Tuna

Pharm-to-Table
by Pharm-to-Table
4 Servings
2 hr 3 min

This meal was a real treat! A friend caught a tuna and gifted some of it. Part of the tuna was sliced thinly to create a sashimi appetizer. The rest was cut into steaks which were marinated and coated in sesame seeds to create this delicious dinner. Even raw fish skeptics tried the dish and fell in love.

The marinade will help the sesame seeds stick to the tuna. Make sure to coat the tuna steaks all over with the seeds, as many will fall off during the cooking process. Not only do they add flavor, but they add a nice texture to the fish.


Slicing the tuna against the grain will give you a more tender slice. The tuna should be just warm inside and seared on the outside. Drizzle the soy dipping sauce all over your platter or pass a bowl and let people add what they want.

Sesame Ahi Tuna
Recipe details
  • 4  Servings
  • Prep time: 2 Hours Cook time: 3 Minutes Total time: 2 hr 3 min
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Ingredients
INGREDIENTS
  • MARINADE
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger
  • 1 clove garlic
  • 1 green onion, thinly sliced, plus more for garnish
  • 2 (6-8 oz. each) ahi tuna steaks
  • Sesame seeds, enough to coat both sides of steaks
  • SAUCE
  • 1/2 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons mirin
  • 2 green onions, sliced, white and green parts
  • fresh ground pepper to taste
Instructions
INSTRUCTIONS
Place all the of the marinade- oil, soy sauce, ginger, garlic, and green onion in a resealable plastic bag. Add the tuna and place in the refrigerator for 2 hours, flipping the bag a few times.
While the tuna is marinating make the sauce. Add all the ingredients in a bowl and whisk until combined. Set aside.
Remove the tuna from the marinade after 2 hours and coat both sides with sesame seeds.
Preheat a grill or a cast iron pan over a high heat, about 500 degrees.
Add the tuna and cook each side for just 1 1/2 minutes for a rare, seared tuna steak. Allow the tuna to rest a few minutes before slicing against the grain.
Serve with sauce and garnish with green onions and some pickled ginger.
Tips
  • It’s important to use quality tuna when making a dish that’s seared like this. The tuna shouldn’t smell “fishy”. Get to know your fish monger and buy when the fish has just arrived. Or friend a fisherman.
Pharm-to-Table
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