Sesame Crusted Ahi Tuna with Ginger Soy Glaze Tips, FAQ & printable recipe

Tips for success

For the best results, use sushi-grade ahi tuna. This ensures it's safe to eat rare. If you can't find sushi-grade, you can sear the tuna more thoroughly, but it won't have the same texture.

Also, make sure your skillet is truly smoking hot before adding the fish. This will give you a beautiful crust without cooking the inside. If you have a cast-iron skillet, it's ideal for this recipe because it retains heat exceptionally well.

When grating the ginger, use a fine grater or the fine side of a box grater to get a paste-like consistency. This will distribute the ginger flavor more evenly. For the daikon, grate it just before serving to keep it crisp.

If you're preparing this dish for a crowd, you can slice the tuna and arrange it on a platter, then drizzle the glaze and mayo over the top just before serving. This makes for a stunning presentation.

Variations

• Spicy Tuna: Add 1 tsp of sriracha or chili flakes to the sesame seeds before coating the tuna. This gives the crust a subtle heat that complements the ginger soy glaze.
• Citrus Glaze: Replace the mirin with fresh orange juice and add a teaspoon of orange zest to the glaze. The citrus brightens the dish and adds a refreshing note.
• Herb Crust: Mix 2 tbsp of finely chopped cilantro or chives into the sesame seeds. The herbs add a fresh, aromatic layer that pairs well with the tuna.
• Sesame-Ginger Vinaigrette: Instead of the thick glaze, make a lighter vinaigrette with rice vinegar, soy sauce, sesame oil, and grated ginger. Drizzle it over the tuna after searing.

Storage and make-ahead

Fridge

Store leftover tuna in an airtight container for up to 2 days. Keep the daikon and ginger separate.

Freezer

Freezing is not recommended for this dish as it will ruin the texture of the tuna.

Reheat

Reheat leftover tuna gently in a skillet over low heat for 1-2 minutes, just until warm. Avoid reheating in the microwave as it will overcook the fish.

Leftover cooked tuna can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture will change as the fish continues to cook from residual heat and then cools.

It's best enjoyed fresh. The grated daikon and ginger should be stored separately and will lose their crispness quickly, so use them within a few hours.

You can coat the tuna with sesame seeds and prepare the glaze up to a day in advance. Keep the coated tuna in the refrigerator on a plate covered with plastic wrap.

The grated daikon and ginger can also be prepared a few hours ahead, but store them in a bowl covered with a damp paper towel to keep them fresh. When ready to cook, simply heat the skillet and sear the tuna as directed.

Serving ideas

Serve the sesame crusted ahi tuna immediately after slicing, while the crust is still crisp and the center is cool. The dish is beautiful on a white plate, with the grated daikon and ginger piled neatly to one side and the tuna slices fanned out beside them. Drizzle the glaze and spicy mayo in a zigzag pattern for a professional look.

This dish pairs wonderfully with steamed rice, a light salad, or sautéed greens. For a complete meal, serve it with a bowl of miso soup and a simple cucumber salad. The flavors are bold but balanced, making it a versatile main course that can be dressed up or down depending on the occasion.

Frequently asked questions

Recipe card

Sesame Crusted Ahi Tuna with Ginger Soy Glaze

Prep 15 minCook 5 minTotal 20 minServes 2

Ingredients

• 2 steaks ahi tuna (about 6 oz each)
• 1/4 cup black sesame seeds
• 1/4 cup white sesame seeds
• 1 small daikon radish, peeled
• 1 inch fresh ginger root, peeled
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1/4 cup ginger soy glaze (store-bought or homemade)
• 2 tbsp spicy mayo

Instructions

1. Pat the ahi tuna steaks dry with paper towels. On a plate, combine the black and white sesame seeds. Press each tuna steak into the seeds, coating all sides evenly. Grate the peeled daikon radish and the ginger root using a box grater. Set the grated daikon and ginger aside in a bowl.
2. In a small bowl, combine the soy sauce, mirin, and the ginger soy glaze. Stir to blend. Set aside.
3. Heat a large skillet over high heat until smoking hot. Add the sesame-crusted tuna steaks to the dry skillet. Sear for 30 seconds per side, using tongs to turn them carefully. The goal is a browned crust with a rare center.
4. Pour the prepared ginger soy glaze into the hot skillet around the tuna. It will bubble and reduce quickly. Turn the tuna in the glaze for a few seconds to coat.
5. Transfer the tuna to a cutting board and let it rest for 1 minute. Slice against the grain into 1/2-inch thick slices. Arrange on a plate with the grated daikon and ginger. Drizzle with the remaining glaze from the skillet and the spicy mayo. Serve immediately.

Contains: fish, soy, gluten, sesame, sulfites, eggs

Food safety: The tuna is served seared on the outside but raw in the center. Pregnant women, young children, older adults, and anyone with a weakened immune system should avoid eating raw or undercooked fish.

Estimated nutrition per serving

Calories

480

Protein

40 g

Carbohydrates

18 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.