Sesame-Crusted Tuna Steaks with Ginger Soy Glaze
Sep 18
5 min read
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This sesame-crusted tuna steak recipe brings a fusion of Asian-inspired flavors with a tender, meaty center and crispy sesame coating. Paired with a quick ginger soy glaze and served with jasmine rice and baby bok choy, it creates a stylish meal suitable for both dinner parties and easy weeknight cooking.
Sesame-crusted tuna steaks with ginger soy glaze offer a wonderful balance of bold Asian flavors and the rich, meaty texture of fresh tuna. This recipe uses high-quality tuna steaks coated with a crunchy layer of toasted white and black sesame seeds, quickly seared to retain a rare center while forming a flavorful crust. The tuna is paired with a tangy and aromatic glaze made from fresh ginger, soy sauce, garlic, and a hint of honey, reduced to a silky finish. Served with steamed jasmine rice and sautéed baby bok choy, this dish is elegant enough for dinner parties yet simple enough for weeknight meals. From toasting the sesame seeds to making the glaze and cooking the tuna, each step complements the others to bring out the natural umami of the fish and the depth of the ginger-soy glaze. The final touch of a sprinkle of scallions and a wedge of lime brightens and elevates the presentation and flavor, making it a memorable dish that's surprisingly easy to master at home.
Ingredients
- Fresh tuna steaks — 2 (about 6 oz each)
- White sesame seeds — 2 tablespoons
- Black sesame seeds — 2 tablespoons
- Fresh ginger (grated) — 1 tablespoon
- Soy sauce — 3 tablespoons
- Honey — 1 tablespoon
- Garlic (minced) — 1 clove
- Vegetable oil — 2 tablespoons
- Scallions (sliced) — 2
- Lime wedges — for serving
- Jasmine rice — 2 cups, cooked
- Baby bok choy — 4 heads, halved
- Salt and pepper — to taste
Directions
1. Toast both white and black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a shallow dish and let cool.
2. Pat tuna steaks dry with paper towels, then season all sides with salt and pepper.
3. Press each tuna steak firmly into the sesame seed mixture, coating both sides evenly.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the tuna steaks and sear for about 1–2 minutes per side for rare, or longer to desired doneness. Remove steaks and let rest.
5. In a small saucepan, combine grated ginger, soy sauce, honey, garlic, and 1 tablespoon oil. Bring to a simmer for 2–3 minutes, allowing the sauce to reduce and thicken.
6. Steam or sauté baby bok choy until just tender. Season lightly with salt.
7. Slice tuna steaks and arrange on plates with jasmine rice and bok choy. Drizzle with the ginger soy glaze.
8. Garnish with sliced scallions and lime wedges before serving.