Sesame-Crusted Ahi Tuna Steaks with Three Sauce Options

October 18, 2024

Sesame-Crusted Ahi Tuna Steaks

This recipe pairs yellowfin tuna with a soy-ginger marinade, sesame coating and a choice of three sauces. It serves two with rice, vegetables or greens. Allow about 30 minutes with thawed, portioned fish; thickness and equipment affect cooking time.

Ingredients for Two

2 yellowfin tuna steaks, about 6–8 oz each and roughly 1 inch thick
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds
1 tablespoon neutral cooking oil
Black or white pepper to taste
Sliced green onions and lime wedges for serving
Rice, cooked vegetables or greens for two, prepared separately

Choose One Sauce

Wasabi mayo: mix 3 tablespoons mayonnaise, 1 teaspoon prepared wasabi and 1 teaspoon soy sauce. Adjust wasabi gradually.
Spicy mayo: mix 3 tablespoons mayonnaise, 1 teaspoon Sriracha and 1 teaspoon lime juice. Increase Sriracha to taste.
Ponzu: serve a small dish of prepared ponzu, following its label. For a simple citrus-soy dressing instead, mix 2 tablespoons soy sauce with 1 tablespoon lemon or lime juice.

Make sauce in a clean dish and keep it separate from raw fish. Check labels for fish, egg, soy, wheat, sesame and any additional allergens.

Marinate and Coat

Prepare sides and sauce first. Whisk soy sauce, sesame oil, lime juice and ginger in a separate dish.
Coat the fish and refrigerate for about 10–15 minutes for flavor. This is a recipe timing choice, not a universal safety limit for acidic marinades.
Lift fish from the marinade, discard the used marinade and lightly blot excess moisture. Season with pepper; additional salt may not be needed.
Press sesame seeds onto both flat sides. For a simpler version, omit the marinade and season the fish lightly before coating.

Pan-Cook the Steaks

Heat a heavy skillet over medium-high heat with the neutral oil. Smoking oil is not a required sign that the pan is ready.
Add the fish with space between the pieces. Brown the first side, then turn carefully without scraping off the sesame coating.
Brown the other side and lower heat as needed to finish the center without burning the seeds. Check the thickest part with a food thermometer, inserting from the side if useful. Cook to 145°F internally.
Transfer to a clean board or plates. If slicing, cut across the grain with a sharp knife and adjust thickness so the cooked pieces hold together.
Serve promptly with the chosen sauce, green onions, lime and prepared sides.

FoodSafety.gov recommends 145°F for fish, including tuna. A brief sear may leave the center raw or undercooked. A “sushi-grade” name or frozen condition does not make that equivalent to this cooked preparation.

Keep the Sesame Coating Golden

Blot excess marinade before coating, leave enough space in the skillet and reduce heat when the seeds brown faster than the fish cooks. Use temperature checks instead of one fixed number of minutes for every steak. A thinner piece needs earlier checks than a thick one.

Sides and Smaller Servings

Try rice with cucumber and cooked edamame, steamed vegetables, or mixed greens with avocado. For a party platter using radish and soy-lime dressing, use the separate ahi appetizer recipe.

Choose Fresh or Frozen Yellowfin

Frozen Yellowfin Tuna Steaks and Yellowfin Saku Blocks offer 5 lb and 10 lb total orders. Those weights do not guarantee two steaks or individual inner packs. Check the dimensions before cutting portions from a block.

Fresh Yellowfin Tuna Steaks are another option; account for any selected flavor before adding this marinade. Follow package thawing and wrapping directions and read the tuna storage guide.

For grill and oven methods, see how to cook ahi tuna. Find other meals in the ahi recipe guide or browse the Tuna Collection.