Sesame-Crusted Yellowfin Tuna

The sesame crust does two jobs: it tastes good and it insulates. You get a toasted exterior and a center that's barely touched by heat.

Ingredients

• 1 lb yellowfin tuna steak, cut into 1-inch thick steaks (about 4 pieces)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup black sesame seeds
• 1/2 cup white sesame seeds
• 2 tbsp olive oil
• 1 tsp sea salt, or to taste
• 1/2 tsp black pepper
• Green onions, sliced, for garnish
• Wasabi mayo or soy sauce, for serving (optional)

Preparation

1. Make the marinade. Whisk together soy sauce, sesame oil, honey, garlic and ginger.
2. Marinate. Pour over the tuna in a shallow dish. 15–30 minutes.
3. Mix the seeds. Black and white sesame seeds in a shallow dish.
4. Coat. Remove tuna from marinade, pat dry, press both sides firmly into the seeds.
5. Heat the pan. Olive oil in a skillet over medium-high.
6. Sear. 1–2 minutes per side for rare.
7. Rest. 3 minutes.
8. Slice. Garnish with green onions, serve with wasabi mayo or soy sauce if desired.

Serving

Serves 2–4. Rice, or sliced thin over greens.

Pro tips

• Pat dry after marinating or the seeds slide off in the pan.
• Press hard. The crust needs to be packed on, not sprinkled.
• Don't marinate longer than 30 minutes. The soy starts curing the surface and the texture goes firm.
• Sesame seeds burn. Keep it to two minutes a side and watch the color.
• A very sharp knife, and slice against the grain, or the crust tears off.