Sesame Encrusted Tuna

A tuna steak crusted in sesame and togarashi, seared to golden perfection, and topped with Fly By Jing Zhong sauce and fresh chives. This recipe delivers bold flavor in under 10 minutes.

Why You'll Love Sesame Encrusted Tuna❤️

This dish delivers bold flavor and elegance in every bite. The crispy sesame crust contrasts beautifully with the rare center of the tuna, and the finishing drizzle of Zhong Sauce gives it that perfect sweet-savory-slightly-spicy punch. It's restaurant-quality, but shockingly simple to make at home.

Tips and Tricks

• Use sushi-grade tuna for best flavor and safety, especially when serving rare.
• Preheat your pan thoroughly-sesame seeds need even, hot heat to toast without burning.
• Slice with a very sharp knife in a single motion to preserve the crust and texture.

Variations

Switch things up with these flavorful takes:

• Swap Zhong Sauce for a ponzu drizzle or miso ginger glaze.
• Use furikake seasoning in place of plain sesame seeds for extra umami.
• Try crusting salmon or tofu for a pescatarian or vegan twist.

Substitutions

No worries if you're missing a few ingredients:

• No Tingly Sichuan Salt? Mix kosher salt with a pinch of ground Sichuan peppercorns or red chili flakes.
• No Zhong Sauce? Combine soy sauce, rice vinegar, a bit of sugar, and chili crisp.
• No chives? Thinly sliced scallions or a sprinkle of microgreens work beautifully.

Best served with

• Chilled soba noodles with sesame dressing
• Quick-pickled cucumbers or daikon
• Steamed jasmine rice or sushi rice
• A crisp, dry white wine like Albariño or Grüner Veltliner

How to Store Leftovers

• This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
• Serve chilled or let come to room temperature-reheating is not recommended as it will overcook the tuna and compromise the crust.

Common Questions

Sesame Encrusted Tuna

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A tuna steak crusted in sesame and togarashi, seared to golden perfection, and topped with Fly By Jing Zhong sauce and fresh chives. This recipe delivers bold flavor in under 10 minutes.

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Prep Time 5 minutes mins

Total Time 8 minutes mins

Course: Appetizer, Dinner, Main Course, Seafood

Cuisine: Asian Inspired

Calories: 554

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tuna steak yellowfin or bluefin, sashimi-grade
• 1 tablespoon olive oil plus more for searing
• 1 tablespoon Fly By Jing Tingly Sichuan Salt
• 2 tablespoon black sesame seeds
• 2 tablespoon white sesame seeds
• ¼ teaspoon togarashi
• 1 tablespoon Fly By Jing Zhong Sauce
• 1 tablespoon chives finely chopped (or scallions, thinly sliced)

Equipment

• cast iron or carbon steel pan
• small sheet tray or flat plate
• Cutting board
• Sharp chef's knife

Method

 

Prep the Tuna

1. Pat the tuna dry with paper towels. Rub all sides lightly with olive oil.
2. Season the tuna with Fly By Jing Sichuan Salt.

Crust the Tuna

1. Mix black sesame seeds, white sesame seeds, and togarashi together.
2. Spread onto a small tray or plate. Roll the tuna in the mixture until fully coated.

Sear

1. Heat a cast iron pan over medium heat with 2 tablespoon olive oil.
2. Once hot, gently place the tuna in the pan and sear for about 45-60 seconds per side, just until sesame seeds are golden but the center is still raw.

Slice and Finish

1. Remove from pan and slice into ¼-inch thick pieces with a very sharp knife.
2. Drizzle with Zhong Sauce and top with chopped chives or scallions. Serve immediately.

Nutrition

Calories: 554kcalCarbohydrates: 8gProtein: 46gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gCholesterol: 65mgSodium: 78mgPotassium: 597mgFiber: 4gSugar: 0.2gVitamin A: 3993IUVitamin C: 2mgCalcium: 330mgIron: 7mg

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