icon Sesame Seared Tuna,
Ginger Soy Dipping Sauce,
Thai Cucumber Salad


  • 4 8-oz. tuna steaks, approx. 1" thick 
  • 3/4 cup sesame seeds 
  • 1 tbsp asian sesame oil or canola 
  • 1 tbsp canola oil
  • Salt and freshly ground pepper 


  1. Spread sesame seeds in shallow baking dish or pie plate.
  2. Pat tuna steaks dry with paper towel. Use 1 tablespoon of Asian Sesame Oil (dark) to rub both sides of the steaks, then sprinkle steaks with salt and pepper.
  3. Press both sides of each steak in sesame seeds to coat.
  4. Heat 1 tablespoon of Canola Oil in a 12" non-stick skillet over high heat.
  5. Swirl in pant to coat bottom of skillet. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high and continue to cook until seeds are golden brown, about 1 1/2 minutes total time for rare or 3 minutes total time for medium rare.
  6. To serve cut into 1/4" slices across the grain. (For medium cook to medium rare and take off covering loosely with foil for 5 minutes.)
  7. To cook 2 tuna steaks, use half as many seeds, reduce the oil to 2 teaspoons on both the fish and the pan, and use a 10" non-stick skillet.
  8. If you are serving pepper lovers at your table, you can omit the sesame seed and press 1/2 teaspoon of cracked black or colored peppercorns into each side of the canola-oiled or olive oiled tuna steaks.
  9. Serving Suggestions: You can serve the seared tuna, thinly sliced, with wasabi, pickled ginger, soy sauce, baby spring greens, perhaps a Thai Cucumber Salad. Keep it light and simple as the seared tuna is a treat all on its own!

Ginger Soy Dipping Sauce:

  • 1/4 Cup Soy Sauce 
  • 1/4 Cup Rice Vinegar 
  • 1/4 Cup Water 
  • 2 Tsp. Sugar 
  • 2 Tsp. Fresh Ginger, peeled and grated 
  • 1/2 Tsp. Crushed Hot Red Pepper Flakes, or to taste 
  • 2 Tsp. Asian Sesame Oil 
  • 2 Green Onions, sliced thin 
  • 2 Tab. Fresh Cilantro, chopped 


  1. Combine all ingredients, with the exception of the onions and cilantro in a small bowl, whisking to incorporate. Stir in sliced green onions and chopped cilantro.

Thai Cucumber Salad:

  • 1 English Cucumber 
  • 1/4 Cup Seasoned Rice Vinegar
  • 1 Fresh Serrano Chili Pepper, seeded and minced, or to taste 
  • 2 Tab. Chopped Salted Peanuts


  1. Peel and halve cucumber lengthwise. Using a small spoon, remove seeds. Cut cucumber into approximately 1/4-inch thick slices. Toss the cucumbers and 1 teaspoon of salt together in a colander and set colander over a bowl. Drain like this for at least one hour. (You can also weigh cucumbers down with a ziplock bag of cool water placed on top of the cucumbers in the colander to achieve a better drain.) Mix the cucumber with the remaining ingredients and salt and pepper to taste.
  2. You can adjust the heat of this salad with the amount of peppers used. You can also add a little sugar or a half cup of thinly sliced red onion.
  3. Hope you want to try your hand at searing - there is no better fast food!

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Last updated: October 12, 2010