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Slices of seared ahi tuna coated in sesame seeds, topped with a dark sauce and chopped chives, arranged on a white plate on a light wooden surface.

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
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1
Course: Appetizer, Dinner, Main Course, Seafood
Cuisine: Asian Inspired
Calories: 554
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Since the center stays raw, this is a make-and-eat-now dish, not a keep-and-reheat one. If you must hold leftovers, wrap tightly and refrigerate for one day only, and eat it cold, sliced thin, rather than warming it through.

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