Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious sesame tuna tuna recipe that is full of flavor and easy to make.
Learn how to make the best Sesame Crusted Ahi Tuna- crispy golden on the outside and rare on the inside in just 10 minutes flat! This Seared Tuna happened a lot in our catering days, so much so, I couldn’t bring myself to make it again for a long long time. But a good three years have passed now, and the other day I got a hankering for it, so I thought I’d share! It’s one of those recipes that may seem fancy, but honestly, it couldn’t be any simpler and the best part, it is, it is ridiculously fast! Here we are pairing it with a cool and crunchy Asian Cucumber Salad and Seasoned Japanese Rice with Furikake, a light and refreshing summer meal. What is Saku Tuna: Ahi tuna or yellowfin tuna, also known as saku tuna, is commonly used to make sushi. Flash freezing the tuna kills any harmful bacteria, making it very safe to eat.
Yes, of course, you can also use fresh ahi tuna, if you trust your source, or live close to where it is caught. We used Saku Tuna in our catering business and never had a problem. If your grocery store makes sushi in-house, then they very likely have Saku tuna- just ask if you can buy a block. Locally I purchase it at Huckleberries from the Sushi Department. More than not they are happy to sell a block of frozen Saku Tuna. This company offers frozen Saku Tuna Block. Coat in soy sauce or GF liquid aminos.
Thaw the Saku Tuna, then coat Tuna in soy sauce. Step Two: Make the sesame spice crust. Sugar helps get the crust nice and golden, in a shorter amount of time which is imperative here, to prevent overcooking the fish. Step Three: Coat the Ahi Tuna in the sesame seed spice, pressing it into the flesh and coating all sides generously.
The soy sauce helps it stick. Coat the ahi in the sesame spice mix. Step Four: Heat up a skillet over medium-high heat. Turn your fan on, and have a spatter guard handy, or use a lid to partially cover. When the skillet is HOT, add a high heat oil-both avocado oil and peanut oil works well here.
