Yellowfin tuna, when seared just right, eats like a steak but with all the health benefits of fish. Our seared tuna steak is crusted with sesame seeds and topped with mango habanero salsa for a fresh take on dinner. If you love cooking with tuna, try our ahi tuna tower or ahi tuna poke bowl for more ways to enjoy this versatile fish.
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Key Ingredients and Substitutions
The list of ingredients for this recipe is short, so splurging on the highest quality tuna available is your best bet.
The full ingredient list and measurements are listed in the printable recipe below.
- Tuna: We’re not talking Charlie here, so stay away from Skipjack. While fresh albacore can also be served as a tuna steak, its flavor is mild, so it’s not our top choice. Yellowfin and Bigeye are best for tuna steak. Bluefin is the most expensive option and is usually reserved for sushi. Both yellowfin and bigeye tuna are referred to as Ahi in Hawaiian.
- Sesame Seeds: While you want hulled sesame seeds, white and black varieties taste good, and a mixture has a visual impact.
- Refined Avocado Oil: If you want a cooking oil with a high smoke point that doesn’t add significant flavor, besides avocado, refined peanut, safflower, or even clarified butter (ghee) would also work.
- Mango Salsa. Top the cooked tuna steak with fresh mango habanero salsa to add a little bit of sweetness, spice, and acid. In addition to mangos, our recipe includes red pepper, English cucumber, red onion, jalapeno (keep the seed if you like it with a kick), lime juice, apple cider vinegar, cilantro, and salt and pepper.
How to Make Sesame Seed Crusted Tuna Steak
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: To avoid dry, crumbly tuna, cook it quickly on high heat.
1. Prepare the Mango Habanero Salsa: In a serving bowl, combine the mango, red pepper, English cucumber, red onion, and jalapeño. Add the lime juice, apple cider vinegar, olive oil, garlic powder, kosher salt, and black pepper, and then gently toss. Top with cilantro and chill for at least 10 minutes before serving.
2. Prepare the Tuna: Mix together the sesame seeds, salt, and pepper and place on a plate. Pat the tuna steak dry and drizzle with avocado oil. Press the edges of the tuna into the sesame seed mixture and use your hands to pack the seeds evenly. Set the tuna on a clean tray while the cast-iron pan heats up.
3. Cook the Tuna: Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot, then add two tablespoons of avocado oil to the skillet and coat the pan. Once the oil is hot, carefully lay the tuna in the skillet, pressing it down with a spatula. Sear for approximately 60 seconds or until it is golden brown. Carefully flip the tuna steak and seared the second side for 60-90 seconds or until golden. Don’t forget to sear the edges of the tuna. Hold the steak upright with tongs and sear all four edges.
4. Serve: Place the seared tuna on a cutting board and rest for 2-3 minutes. Using a sharp knife, slice the tuna thinly against the grain in approximately quarter-inch thick slices. Serve on white rice and topped with mango habanero salsa.
Make-Ahead and Storage
Make-Ahead: Season the tuna steaks and roll in sesame seeds up to 4 hours ahead, keeping covered in the fridge. The mango salsa can be made up to 24 hours ahead, with flavors improving as it sits.
How to Store: Keep raw seasoned tuna in an air-tight container in the fridge for up to 24 hours before cooking. Once cooked, tuna steaks last 1-2 days in the fridge. Store mango salsa separately in an airtight container for 2-3 days.
How to Reheat: Tuna steak tastes best served right after cooking and is meant to be rare in the center. If needed, warm briefly in a pan for 30 seconds per side, but be careful not to overcook. The mango salsa should be served chilled or at room temperature, draining any excess liquid before serving.
Recipe Tips and Notes
- Tuna needs to be seared quickly at high heat, so use an oil with a high smoke point, such as refined avocado oil, with a smoke point of about 520º. Avoid using extra virgin olive oil with a smoke point of 350º.
Frequently Asked Questions
Yes, the center of your tuna steak should be pink since tuna steaks can dry when overcooked.
Tuna steaks must be cooked quickly, so use a cast-iron pan heated to 425º-450º. Sear each side for approximately 60-90 seconds to get the perfect tuna steak. The internal temperature should be about 140-145º.
Tuna steak should be approximately 1 in/2.5 cm thick. Thicker-cut tuna will require additional cooking time.
Tuna should not be thawed on the counter at room temperature. Tuna can be thawed in the refrigerator (8-12 hours) or using a cold water bath (~30 minutes). Frozen vacuum-sealed tuna steaks should be removed from the packaging before either thaw method. Thawing tuna in its vacuum seal can promote the growth of harmful bacteria. Tuna can be stored for up to 48 hours in the refrigerator after it has been thawed.
More Seafood Recipes To Try
Looking for more inspired seafood recipes? Try these other favorites:
- Saffron Shrimp Risotto – Bring restaurant-quality flavor right to your kitchen. This recipe combines homemade shrimp stock with the subtle flavor of saffron. The perfect dish for those special occasions or any time you crave a gourmet meal without a reservation.
- Crab and Ahi Tuna Tower – Layers of delicious crab meat, mango and avocado, and sushi-grade tuna create this restaurant-worthy recipe that will easily elevate your next at-home dining experience. It is a perfect shareable appetizer.
- Octopus Ceviche – Made with tender baby octopus with shrimp and tilapia along with tangy lime juice, red onions, cilantro, and chiles for a light and refreshing dish.
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Sesame Seed Crusted Seared Tuna with Mango Salsa
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Equipment
- Large Cast-Iron Skillet (10 inches)
Ingredients
- 2 tuna steaks
- 2 tablespoons avocado oil, plus some for drizzling
- 1.5 tablespoons white sesame seeds
- 1.5 tablespoons black sesame seeds
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Mango Salsa, if desired
Instructions
- If desired, prepare mango salsa and set it aside in the refrigerator.
- Mix together sesame seeds, salt, and pepper and place on a plate.
- Pat tuna dry and drizzle with avocado oil.
- Press edges of tuna into sesame seed mixture. Use your hands to pack the seeds evenly and then set the tuna aside on a clean tray.
- Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot. Add 2 tablespoons of avocado oil to the skillet and coat the pan Once the oil is hot carefully lay the tuna in the skillet, pressing it down with a spatula.
- Sear for approximately 60 seconds or until the side is golden brown.
- Carefully flip and seared the second side for 60-90 seconds or until golden.
- Sear the edges of the tuna by holding it upright with tongs.
- Place the seared tuna on a cutting board and allow it to rest for 2-3 minutes. Using a sharp knife, slice the tuna against the grain into approximately quarter-inch thick slices. We recommend serving it on white rice and topped with mango salsa.
