Bluefin Tuna Recipes: Sesame-Crusted Steak & Poke Bowl
Two ways to prepare bluefin tuna
A firm, boneless steak is convenient for a sesame crust; belly is richer and more delicate. Our bluefin otoro is a belly cut, not automatically a pair of uniform steaks. Check the cut and seasoning option before ordering. Dry-aged bluefin toro is custom-made and may require waiting for preparation.
Sesame-crusted steaks: two servings
- 2 boneless bluefin steaks, about 6 oz each
- 2 tbsp soy sauce and 1 tsp sesame oil
- 3 tbsp sesame seeds
- 1 tsp neutral cooking oil
- Black pepper to taste
- Pat the steaks dry. Brush with soy sauce and sesame oil, then press sesame seeds onto both sides.
- Heat neutral oil in a skillet over medium-high heat. Add the steaks and turn when the crust is golden.
- Reduce heat as needed to avoid burning the seeds. For fully cooked fish, continue until the center reaches 145°F; thickness affects timing.
- Slice with a clean knife and serve with cucumber, rice and a separate sauce.
A brief surface sear leaves an undercooked center; it is not equivalent to fully cooking the fish.
Bluefin poke-style bowls: four servings
- 1 lb boneless bluefin tuna
- 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar and 1 tsp honey
- 2 cups cooked rice
- 1 avocado, sliced; 1 cucumber, thinly sliced
- Sesame seeds or shredded nori; optional cooked edamame
- Whisk dressing in a clean bowl. Keep it separate from raw fish.
- For cooked bowls, cook the tuna to 145°F in the thickest part, then slice or flake with clean utensils.
- Divide rice, vegetables and tuna among four bowls and add a little dressing.
- For raw poke only when appropriate for the specific fish, dice chilled tuna and toss with dressing just before serving. Keep chilled until assembly.
For a raw variation, ask the supplier about the specific fish and its handling for raw consumption; a “sushi-grade” label alone is not a safety guarantee. Raw or undercooked seafood carries additional risk. See the Poké nutrition and food-safety guide.
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For an ahi version, use our ahi tuna bowl recipe. Wasabi Ahi Tuna Poké contains a different tuna from bluefin and may already be seasoned, so adjust additional dressing accordingly.
Follow the package’s thawing and handling instructions. Cook fish to 145°F in its thickest part. See FDA seafood guidance.
Plan your next bowl
Poké buying and recipe guide · Atlantic Salmon and Wasabi Tuna Poké · Fish collection
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More Bluefin Guides
Compare cuts in the bluefin buying guide, try bluefin nigiri, or browse the Tuna Collection. Find specialty aged cuts in Dry-Aged Fish.
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