Sesame-crusted ahi tuna served with soy-ginger-lime dipping sauce and pickled cucumbers. A sweet and tangy crunch with each bite.
Jessica’s Recipe Science
- Pan-searing the tuna over medium-high heat toasts the sesame seeds and creates a golden crust while keeping the fish tender in the center.
- Soy sauce adds savory umami, lime juice provides acidity, and honey balances the tartness for a well-rounded ahi tuna sauce.
- A hot vinegar brine helps the cucumbers absorb sweet, tangy flavors while preserving their refreshing crunch.
Featured Comment 101
“This ahi tuna recipe was amazing! So easy to follow and it took less than 30 minutes to make. This will be a repeat recipe in our house!”—Paige M.
Why It Works
Whenever I’m at the market, I keep an eye out for beautiful, fresh fish. Recently, I scored two gorgeous ahi tuna steaks, and I knew just what to make. Few things are easier or more delicious than sesame-crusted ahi tuna, quickly seared until golden on the outside and tender in the center. The key is using high heat for a short time, which toasts the sesame seeds and develops a flavorful crust without cooking the tuna all the way through.
I love serving the sliced tuna with a tangy soy-ginger-lime sauce and crisp pickled cucumbers. The sauce balances savory soy sauce with bright lime juice, sweet honey, and aromatic ginger, while the cucumbers add a refreshing, sweet-and-tangy crunch. It’s a fresh, flavor-packed meal that feels special without requiring much time in the kitchen. Prepare the sauce and cucumbers ahead of time, then sear the tuna just before serving for an easy weeknight dinner or an impressive meal when entertaining.
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Ingredients You’ll Need
- Tuna: I can usually find fresh ahi tuna steaks at my local grocery store, which work well for this recipe. When shopping, ask your fishmonger whether the tuna is suitable for raw or undercooked preparations. Asian grocery stores with a seafood department may also carry tuna intended for sashimi. If fresh tuna isn’t available, look for frozen tuna from a reputable source that is suitable for raw or undercooked consumption.
- Sesame Seeds: Sesame seeds add a nutty flavor and lightly crisp texture to the tuna when toasted in the hot pan. They also create an attractive crust that contrasts with the tender, rare center.
- Oil: Use a high smoke point cooking oil with a neutral flavor, like vegetable oil, grapeseed oil, light olive oil, or avocado oil.
- Cucumbers: Japanese cucumbers are ideal for quick pickling because they have thin skins, small seeds, and crisp, firm flesh that holds its texture in the vinegar brine. Their mild flavor absorbs the sweet and tangy pickling liquid without overpowering the seared tuna and dipping sauce.
- Pickling Brine: I use a combination of tangy rice wine vinegar, water, sugar, kosher salt, and spicy red chili flakes to marinate the sliced cucumbers.
- Ahi Tuna Sauce: The sauce for seared tuna is a balanced mix of savory, pungent, and sweet flavors. Whisk together lime juice, soy sauce, honey, water, fresh ginger, sesame oil, and red chili pepper flakes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This ahi tuna recipe with dipping sauce and pickled cucumbers is easy to customize! Try these delicious options:
- Seafood Options: Try different kinds of fish, such as sesame-crusted hamachi (yellowtail) or albacore tuna.
- Cucumber Swaps: Persian and English cucumbers are good substitutes because they have thin skins, small seeds, and crisp flesh that stays crunchy when quick pickled. Regular slicing cucumbers have thicker, waxier skins and larger seeds with more watery flesh, which can make the pickles less crisp and dilute the brine’s flavor.
- Pickling Brine Substitutes: Use other types of vinegar with a mild flavor like apple cider vinegar or white wine vinegar. Use honey or maple syrup. You can use sea salt or table salt (adjust the amount for finer salt).
- Ahi Tuna Sauce Swaps: Make it gluten-free with tamari or coconut aminos. Add sugar or maple syrup. Swap the red chili flakes with chili oil, Sriracha, or wasabi paste.
How to Make Ahi Tuna Sauce
Step 1: Make the Pickled Cucumbers
Heating the vinegar, water, sugar, and salt helps dissolve the sugar and salt, creating an evenly seasoned pickling brine. Once you add the cucumber slices, the vinegar’s acidity and salt begin to move into the vegetables, while water moves out, helping the cucumbers absorb the sweet and tangy flavors. A quick 10-minute soak adds flavor while preserving their crisp texture. Refrigerate the cucumbers in the brine to keep them cold and crunchy until serving.
Make Ahead Tip: The pickled cucumbers taste even better as they marinate. You can make them 5 days ahead of time.
Step 2: Make the Ahi Tuna Sauce
Whisking the lime juice, soy sauce, honey, and water together helps balance the sauce’s acidity, saltiness, and sweetness. The honey dissolves into the liquid, while fresh ginger, sesame oil, and chili flakes add aromatic, nutty, and spicy notes. Let the sauce sit for a few minutes to let the flavors infuse before serving with the seared ahi tuna.
Step 3: Prepare the Tuna
Pat the tuna steaks dry with paper towels to help the sesame seeds stick. Spread the seeds on a plate, then press each steak into them, turning to coat all sides evenly. Sprinkle extra seeds over any bare spots as needed.
Tips for Helping the Sesame Seeds Stick: If the sesame seeds aren’t adhering well, some home cooks have found success brushing the tuna with a little neutral oil or spreading a thin layer of miso paste on the surface before coating. You can also skip the sesame seed crust, season the tuna with salt and pepper, and sear it directly in the hot pan.
Step 4: Pan-Sear the Tuna
I like to use a nonstick pan, especially if this is your first time searing tuna, because it helps prevent the sesame crust from sticking. A cast iron skillet, stainless steel pan, or flat top grill also works well.
Cooking tuna with a rare center might seem intimidating, but it’s easier than you think! When I first started working with sushi-grade fish, I was a little nervous, too. The key is to sear the sesame-coated steaks quickly in a hot pan for about 1 minute per side, turning them with tongs to brown the edges. That’s it! The quick sear creates a toasty, nutty crust that contrasts with the tender center.
Tips for Perfect Texture: As tempting as it may be to leave the fish in the pan a little longer, resist the urge to overcook it. Too much heat dries out the tuna, making it firm and flaky rather than tender, and you end up with fully-cooked fish perfect for tuna salad.
Step 5: To Serve
Use a sharp Chef’s knife to slice the tuna against the grain. A serrated knife will tear the flesh, leaving you with unattractive pieces. I like about 1/4-inch thick slices, perfect for dipping in the umami ahi tuna sauce.
I like to serve sesame-crusted ahi tuna steaks two ways depending on how hungry we are. Serve them with the pickled cucumbers and soy ginger-lime dipping sauce as an appetizer, or with steamed rice and tons of vegetables to make a healthy tuna bowl. If you like this dish, try my tuna poke bowl recipe for another fast, flavorful meal.
Frequently Asked Questions
Food safety is important when consuming raw fish. Talk to vendors before buying to make sure the fish is safe for raw consumption. It’s also a good idea to buy fish that has been previously frozen because some species contain parasites, and freezing kills any that may be present. However, freezing doesn’t kill all harmful microorganisms, which is why cooking the fish is the safest option. Searing the ahi tuna on the surface helps to reduce the risk of microbial contamination, but still make sure you buy and store fish that has been properly handled. (Source: FDA.gov)
Sear the tuna for about 1 minute per side, until the sesame seeds are golden and the exterior is lightly browned. The center should remain rare and cool to slightly warm for the classic texture. Choose tuna steaks about 1 inch thick to give the exterior time to sear before the center cooks through. Keep in mind that residual heat will continue to cook the fish slightly after it leaves the pan.
For the best flavor and texture, sear the tuna just before serving. If you’re preparing it ahead for meal prep or saving leftovers, refrigerate the cooked tuna in an airtight container for up to 2 days.
Serve This With
If you tried this Sauce for Seared Tuna, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sauce for Seared Tuna
Ingredients
Pickled Cucumbers
- ½ cup rice wine vinegar
- ½ cup water
- ⅓ cup sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon red chili flakes
- 2 6-inch Japanese cucumbers, cut into ⅛" slices
Soy Ginger Lime Sauce
- 6 tablespoons lime juice
- ¼ cup soy sauce, plus 2 teaspoons
- 2 tablespoons honey
- 2 teaspoons water
- 2 teaspoons minced ginger
- 1 teaspoon sesame oil
- ½ teaspoon red chili flakes
Seared Ahi Tuna
- 20 ounces ahi tuna, four 5-oz pieces, about 1" thick
- ½ cup sesame seeds, white, black or a mixture
- 2 tablespoons vegetable oil, or grapeseed oil
Instructions
- Make the Pickled Cucumbers – In a medium saucepan, combine the rice vinegar, water, sugar, salt, and chili flakes. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve. Remove from the heat, add the cucumber slices, and stir to coat. Let the cucumbers marinate for 10 minutes, then transfer them and the pickling liquid to a bowl or airtight container. Refrigerate until ready to use.
- Make the Ahi Tuna Sauce – In a medium bowl, whisk together lime juice, soy sauce, honey, water, ginger, sesame oil, and red chili flakes. Set aside until ready to serve.
- Prepare the Tuna – Pat the tuna steaks dry with paper towels. Spread the sesame seeds on a plate. Press each tuna steak into the seeds, turning to coat all sides evenly. Sprinkle additional seeds over any bare spots as needed.
- Pan-Sear the Tuna – Heat the vegetable oil in a medium frying pan over medium-high heat until it shimmers. Working in batches of two to avoid overcrowding, add the tuna steaks and sear for about 1 minute, until the sesame seeds are golden. Flip and sear the other side for 1 minute. Using tongs, sear each edge for 15 seconds. Transfer the tuna to a paper towel-lined plate and gently pat to remove excess oil. Repeat with the remaining tuna.
- To Serve – Transfer seared tuna to a cutting board and cut ¼-inch-thick slices. Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and ahi sauce.
Recipe Video
Notes
- Cucumber Options: Use English or Persian cucumbers instead of Japanese cucumbers.
- Storage: Store leftover seared tuna, pickled cucumbers, and soy ginger lime sauce separately in airtight containers in the refrigerator. For the best quality, enjoy the tuna within 2 days. You can refrigerate the pickled cucumbers and sauce for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kim Edmunds says
Love this recipe! I make it all the time. Quick and easy, plus the sauce is yummy!
Jessica Gavin says
I so happy that you enjoyed the ahi tuna recipe, Kim!
Andrew Samaniego says
This was a great recipe and I really liked the sauce!
Jessica Gavin says
Thrilled to hear that you are enjoying the ahi tuna recipe, Andrew! The sauce adds so much flavor!
Kathleen P Thomas says
Absolutely delicious! I didn’t have the sesame seeds, so I didn’t use anything for a crust. However, I did cook them as instructed and made the soy ginger lime sauce. I thought it was too much lime at first, but after it sat for about 15 min, it blended beatifully.
Jennifer says
Great recipe! I opted to substitute wasabi paste for the pepper flakes. Turned out great!
Jessica Gavin says
Great idea! I’ll have to try adding wasabi next time I make the ahi tuna recipe!
Joan says
Came across this recipe after coming home from the farmers market with a gorgeous piece of ahi tuna with no thought of what to do with it. This was far beyond expectation. Simply outstanding. Will be on repeat whenever I have access to the highest quality tuna. This recipe shows it off to perfection.
Jessica Gavin says
Whoo-hoo! Thank you for making the ahi tuna recipe!
Carol G says
I made this tonight for dinner it turned out great.
I followed it to a T.
We will make it again.
Jessica Gavin says
Great job, Carol! I’m thrilled to hear that you enjoyed the ahi tuna recipe.
Jenn says
This was great! the only modification I made was to slightly salt the fish as I felt the fish itself was kind of bland. Thank you for sharing!
Jessica Gavin says
Great idea to lightly season the fish! Thrilled to heat that you enjoyed the recipe.
Debbie says
My husband and I made this 2 nights in a row!!!!! The sauce was so amazing with then tuna we had to make it again.
Jessica Gavin says
Wow! I’m so happy to hear that you enjoyed the tuna recipe so much!
Kelly says
I can’t wait to try this. We are having Ahi Tuna for dinner tonight. I will be using this recipe! Thank you for sharing. I am also trying those cucumbers! 🙂
Abbey says
Do you leave the cucumbers in the liquid when you refrigerate? Thanks!
Jessica Gavin says
Yes, I let the cucumbers marinate in the liquid when refrigerating.
Leola Specht says
Great fresh tuna recipe, we absolutely loved it, thank you Jessica! FYI: I avoid putting honey, brown sugar, maple syrup, etc. in sauce for fish recipes. It’s unnecessary added sugar. Recipe comes out great without sugar. And I never blot with paper towels when a recipe says to do that (I don’t use parchment paper or foil or other single use disposables – it saves money and reduces trash – either). I used a cast iron pan to cook the fish. I was making other things in the oven, so I warmed the cast iron pan in the oven with the other things and when the sesame tuna was ready to cook, I put the tuna in the pan, cranked the oven up to broil and did the cooking on both sides in the oven. I used less red pepper because I don’t like spicy. And cooked the tuna through slightly more because we don’t like too raw. Adjust to your liking 🙂
Jessica Gavin says
Thank you for sharing your recipe modifications for the tuna!
Joshua Resendez says
Great meal, one of the best I’ve ever had. Only thing I did differently was the cook time on the tuna. I cooked them in a cast iron pan at about 350-400 degrees for about 10-15 seconds a side and a couple seconds on the edges.
Sandra Zajac says
This is a fabulous recipe! have mad it several times and everyone loves it. would love to get more asian type recipes .
Madeleine says
Excellent recipe. I only added miso paste on the tuna so the sesame seeds sticks very well. Your sauce is excellent. My family and friends loved your pickles. Question, can we reheat the liquid to redo more pickles or is it better to make new recipe one we ate all the Pickles?
Paige Muller says
This recipe was amazing! So easy to follow and it took less than 30 minutes to make. This will be a repeat recipe in our house!
Stacey says
This recipe produces restaurant-quality results. I prepared it during the Spring 2020 shelter-in-place and had pretty much all the ingredients in my pantry and refrigerator (I subbed radishes and mild jalapeños for the pickled cucumbers). This recipe is a keeper.
Rob Malgieri says
Five Star Recipe! Absolutely perfect meal. Pickled cucumbers (I only had regular cucumbers, so peeled and thinly sliced & added some thinly sliced onion) were excellent, and my first try at pickling. Soy Ginger Lime Sauce was done exactly as per the recipe and was awesome. I lightly coated the tuna with grape seed oil before coating with the sesame seeds (I did add some cracked pepper and a pinch of salt to the mixture) and it held on nicely during cooking. There was not a bit of leftovers.
Jessica Gavin says
Great feedback Rob! I love the idea of adding onions to the pickled cucumbers.
Amber Reeves says
I made the recipe for the first time this evening with yellowfin tuna. My husband and I have been married 18 years and I’ve made many delicious dinners. Tonight he said that of all the meals I’ve ever made this one is the best. I tip my hat. This is a great recipe and I think the cucumbers are my favorite part!
Jessica Gavin says
Wow, what a HUGE compliment Amber. Thank you for giving the recipe and try and sharing it with your husband. Cheers to more delicious meals to come!
Andrea says
Jessica, the is hands down one of my favorite meals. I don’t even know how I found this recipe, but everything about it is perfect! I have a wonderful coconut rice (I prefer the rice with coconut cream, not milk) recipe that makes a wonderful addition as well—it tempers the tanginess and umami of the sauce. A+++! Thank you so much!
Kerry says
Top shelf recipe, Jessica. Always loved grilled Ahi tuna, but this recipe is so full of flavour, texture,freshness. Followed this recipe to a T and would change nothing.
Well Done!
Jessica Gavin says
Thank you for your feedback Kerry!
Gail says
Just tried tuna on the grill for the first time. Going to try this recipe next. What are Japanese/Persian cucumbers? Can I substitute seedless cukes?
Jessica Gavin says
They are the small seedless cucumbers with thin skins. Seedless will work too.
Eszter says
Hello, this recipe sounds awesome. Do you think if I prep some in the evening and take it for lunch the next day, would that be a problem, considering the tuna is raw in the middle? Or if I store it in the fridge it’s ok?
Jessica Gavin says
If think it will still be tasty if you sear it the night before and then refrigerate it.
Jeff Stites says
Pat the tuna steak as dry as possible – moisture is the enemy of a good sear – then put down a thin layer of wasabi paste and press it into the steak. I use a BBQ hook to move the steak in and out of the sesame seeds. Tongs just mess up the coating. The wasabi adds a nice little kick and helps the seeds adhere. Refrigerating the steak for 30 minutes also helps dry the coating and adhere better.
Jessica Gavin says
Thanks for the really great tips Jeff!
ES says
I have made this ahi recipe multiple times and it is fabulous! Family loves it. I do use half white and half black sesame seeds and have wasabi on the side. I also omit honey in the sauce. It’s a delicious recipe.
Dianna Gittelman says
Made this for a birthday dinner and even non sushi guests were swooning. Every bite was delicious. I used if for an hors d’oeuvre and said let’s just have this for dinner.Such a great recipe!
Jessica Gavin says
Happy birthday! Thank you for making the recipe, great to hear that everyone enjoyed it.
Danielle Durand says
When making the pickled cucumbers do you drain them before putting them in the fridge?
Jessica Gavin says
Hi Danielle- Keep the cucumbers in the liquid when in the fridge.
Jeanne C says
Made this because I was getting over a bug and it all sounded so delicious and it WAS! My WHOLE family loved it and my one son asked if I could make it at least once a week. Highly recommend and very easy. Made it with a Greek spinach rice which though they were culturally very different made a nutritional power house and made me happy, thanks for this great recipe.
Catherine Gingras says
I love this recipe. Sometimes I make the pickled cucumbers to serve to guests as hors-d’oeuvres and it’s always a hit!
Jessica Gavin says
Pickled cucumbers are such a great idea with the tuna 🙂
Claire says
Made the pickled cucumbers and the soy ginger lime sauce for some seared ahi yesterday, and it was DELISH! We’ll have to make the recipe again sometime, thanks for sharing!
Jessica Gavin says
Thank you SO much for your feedback Claire!
Bonnie says
Hi Jessica,
I couldn’t make the Ahi Tuna like yours. I didn’t have enough sesame seeds. But, I googled say e for Ahi Tuna, your name came up. Well, since I get your newsletters with re pies, I feel I know you and tryst you. So I opened your blog and seen the sauce. I have all ingredients so I made it. I pan seared on a grilled pan two Ahi Tunas. Oh my gosh! My husband and I loved it! That sauce is wonderful. Is it hard to keep sesame seeds on thenAhi? I thinking of trying it next time I buy fresh Ahi. Again, superb!!! Bonnie. Ps. I would give 5 stars for the sauce but, I don’t have the option. I don’t know why I don’t.
Jessica Gavin says
Thank you so much for your feedback Bonnie! I’ve heard of people lightly oiling the outside and then coating with seeds. Maybe this would work for you next time? Happy to hear that you and your husband enjoyed the recipe 🙂
Rene White says
Oh my goodness! This is a totally gourmet meal. We added fresh salad & your shrimp spring rolls. Yummy! Thanks sooo much for sharing these wonderful recipes!
Jessica Gavin says
You’re welcome Rene!
Roberta Verville says
Jessica – wow?!
This was AMAZING.
Followed to the best of our ingredients: “pickles”. Left out sugar and didn’t heat (only because I mixed and didn’t read instructions) and perfect accompaniment. Sliced avocado. Because, well Keto. And that sauce… OMFG. Our sub was ( despite my objection) sugar free maple syrup for honey – no really – I could have drank this stuff!! The seared tuna was out of this world…topped with a pinch of micro greens. I will seek out black and white sesame seeds to add to presentation next time but overall wow.
This was stupid good.
Can’t wait to make again….for company. 😉
Thank you!
Jessica Gavin says
Whoo hoo! Thank you for sharing your experience Roberta. Love all the substitutions, will have to try!
Jess says
I made this meal last night and it was delicious! Thank you for sharing. And those pickles are so yummy! I made another batch of the brine and put thinly sliced red onions in it, they are very tasty!
Jessica Gavin says
Thank you Jess! Great idea with pickling the onions, yum!
Kiara says
I made the Tuna steaks and sauce tonight and it was delicious! Very simple, plus I had all the ingredients on hade, just served with mixed greens and Goddess dressing … it was restaurant quality! Thank you!
Angela says
I know this is an old post but I just whipped up the sauce for some ahi tuna we are making and wow…love it! Thanks Jessica
Jessica Gavin says
Thank you so much for your feedback Angela! So happy to hear that you are enjoying the recipe 🙂
M says
This tasted perfect … must learn how to slice without crushing…
my 2ç – barely just dribble a dot of the sauce and put rest in a bowl to dip!
Paul Parks says
Use a really sharp 10″ chefs knife. I have to empathize really sharp. use long strokes and just let the knife do the work. Do not use a serrated knife.
Jessica Gavin says
Great advice Paul on cutting the ahi tuna!
Jessica Gavin says
Thank you so much! So happy that you enjoyed the recipe 🙂
Lhyzz says
What a great idea – sesame seed crust!
I altered the recipe a little, just to be a rebel. Also, I don’t like chili flakes, or raw ginger/garlic. So I chopped up some scallions, the garlic, and ginger, let it cook in a little oil left in the pan from the fish, then added the liquid ingredients. I let it simmer down for a little while, then drizzled it all over the sliced ahi. One of the most delicious things I’ve ever made!
Lhyzz says
Oh, and I added some fresh basil, too!
Jessica Gavin says
I’m so happy to hear that you enjoyed the recipe Lhyzz! I love that you enjoy trying new things, the modifications sound so tasty!
Letha says
OMG I have to say this will be probably one of my all time favorite meals! The picked cucumbers were unbelievable with the tuna (and I am not a fan of picked anything). We paired it with a simple salad of shredded broccoli stalks, cabbage, carrots and red onion, drizzled with some of the soy ginger lime sauce as the dressing. To die for! That was last night’s dinner, and I’m still drooling over it today! Although – tonight’s dinner is your Chicken Udon Soup with Bok Choy. Its a keeper too! Yum! So looking forward to trying more of your recipes.
Jessica Gavin says
Best comment ever! Thank you so much Letha for trying 2 recipes 🙂 I’m so happy that you wear open to trying something different (pickled vegetables) and liked it!
carol natale says
Hi Jessica, can I grill the tuna steaks instead of frying by following same recipe?
thanks,
Carol
Jessica Gavin says
Hi Carol- Great question! I have not tried grilling the tuna steaks. Do you have a grill pan that you could use that you could lightly spray or grease with oil? My only concern is that the the fish may stick to the grate or not cook as evenly since it’s not an even surface. I think I would recommend sticking to the pan, or use a nonstick pan if you are concerned about frying with too much oil.
Paul says
Made this recipe for the first time last night and it was great! The Soy Ginger Lime sauce Rocks complements the fish so well. I think you should just bottle that stuff 🙂
I didn’t have a problem getting the seeds to stick to the fish, just press down firmly and they stick with no added oils or ingredients to affect the flavor.
I did have a question about the cucumbers. After you let them set in the liquid mixture for 10 mins, you say remove and put into a container and refrigerate. Do you keep the liquid w/the cucumbers or just remove the cucumbers from the liquid?
This will be my go to recipe for our next dinner party.
Jessica Gavin says
Hi Paul! So thrilled to hear that you enjoyed the recipe and the sauce! What do you think I should name the sauce? 🙂 Great question about the cucumbers! I transfer the cucumbers and liquid into a container so that it has more time to brine.
Luis says
Great recipe! Absolutely loved it! Brushing the tuna steak w/ olive oil helped the sesame seeds stick to the tuna. Super easy and super simple.
Jessica Gavin says
Thank you Luis! I appreciate your feedback 🙂 I’ve tried the olive oil and it definitely helped!
Robinb says
I made this a few weeks ago and couldn’t wait to make it again. Delish! I like your presentation. What do you put in the salad?
Jessica Gavin says
Hi Robin! Thank you so much for your feedback, I’m so happy to hear that you enjoyed the recipe 🙂 For the salad it is fresh spring salad greens, shredded carrots, avocado and your favorite dressing.
LynnieD says
made this last night for 4 adults. It was great. Served it with steamed rice and an asian inspired made up salad by me of bite size chunks of avocado, cucumber (not rounds but chunks of half moons), a little seasoned rice vinegar, fresh basil, a drizzle or two of sesame oil, fresh lime juice, salt & pepper.
Question on the fish though. I would love to find a way to have the sesame seeds stick better to the fish. After patting the fish with paper towels as instructed, the seeds tend not to stick as well. Wondering if a light spritz of coconut oil might help it stick. I seared the fish in coconut oil because of its ability to handle high heat.
Jessica Gavin says
Hi Lynnie! The salad sounds wonderful, I love all of the fresh flavor combinations with an asian twist. I think brushing the fish lightly but evenly with a little bit of melted coconut oil or grapeseed oil before coating to help the sesame seeds stick is a great idea!
sharyn says
I made mine the other night by pressing sesame seeds into the top and make it on my forman grill. (The flat insert) Came out great. I only used braggs amino’s which tastes like soy sauce. It was a little salty so only used a little to dip. I usually keep pickled ginger from the grocery store on hand but ran out and substituted lol cranberry sauce..It went equally well.
Jessica Gavin says
You are a Rock Star Sharyn! That’s a great idea to use the forman grill, cooks evenly and at the same time on both sides, genius! I’m loving the substitutions, great way to improvise 🙂
sharyn says
Jessica thanks for the kudo’s but I didn’t close the lid for I wanted to watch and see that it didn’t get overcooked. I know a burger will cook on the grill in about 3 minutes and I think that would have been too long. I watched to see the outside cook to about 1/8 of an inch and then flipped it sear the other side. I’ve been cooking for many years and have recently gone to cooking clean. Believe it or not I found the solution to my lifelong weight battle. It’s all the preservatives and additives that mess with our metabolism. I was to the point where I was barely eating and shut down my metabolism to almost zero. Now I eat more and much better. Rarely use anything but fresh food and non gmo’s plus meats that are not treated with antibiotics. You may pay more but less is more satisfying so consequently you eat less.
Jessica Gavin says
Thank you for clarifying the cooking method Sharyn! So happy to hear you have found out what food works for you 🙂
Keith Miller says
Made this last night. Absolutely delish! Used roasted black sesame seeds but otherwise followed recipe exactly as described. My wife said, “This is good enough for company!” haha. Thanks so much.
Jessica Gavin says
Thank you so much Keith! I’m so glad that this recipe was a hit 🙂
Barb says
I’ve made this recipe several times and it’s one of my favorites!! It’s so fresh and beautiful. The lime ginger sauce is perfect. Last night I had my 20 year old twin boys and my 23 year old niece over and served this. They were totally “wowed” and couldn’t get enough. We also each added a little wasabi to the tuna for an extra kick. I’ll be making this for many years to come.
Jessica Gavin says
Thank you for the lovely comment Barb! I’m so happy that your family enjoyed the recipe 🙂 Great idea to serve with the wasabi!
Nana Nell says
Made the tuna last night. It was quick, easy and delicious. The sauce was the perfect accent.
Jessica Gavin says
Thank you Nana! I’m so happy that you enjoyed the recipe 🙂
MaryLou says
I just found your site yesterday and I prepared the sesame crusted tuna recipe last night. I followed it to a “t” with one exception–I only had enough ahi for one serving so I also used a small swordfish steak. They were both fantastic! This a keeper recipe. Also made the dipping sauce, pickled cukes and onions. Served all with rice and homemade kimchee. I sliced the cucumbers and onions on a mandolin and the thin slices really absorbed the pickling brine.
Jessica Gavin says
That sounds amazing MaryLou! The swordfish steak is a great variation, plus all of the pickled sides, yum! I’m happy to hear you enjoyed the recipe 🙂
nancy says
My family loved this meal so much, we had it for Thanksgiving dinner.
Jessica Gavin says
Wow Nancy that is such a great compliment! I hope you enjoyed the meal 🙂
Grateful =) says
Hi Jessica,
My husband LOVES to eat OUT and vegetables are not his favorite. He devoured this and kept commenting that it was better than eating out and is re-thinking about the benefits of cooking at home. I made the ahi with black sesame seeds. The presentation was beautiful and is delicious with the Soy Ginger Sauce. Mmmmm! He ate all his Picked Cucumber Salad–and looked forward to eating the extras for snack!! Thank you, Jessica!! =)
Jessica Gavin says
I’m a big fan of eating out too, but sometimes I don’t feel like I get the quality and value compared to coking at home. I am SO happy that your husband enjoyed the recipe and is eating some veggies, hehe. Cheers to you for making the recipe and hitting it out of the ball park! I appreciate the time and effort of you making the recipe, can’t wait to hear how your future cooking adventures go!
Jessica says
Awesome! My husband and I inhaled this! Cucumbers were so good and the sauce was just perfect for dipping. I served over brown rice. Used a little olive oil to make seeds stick…perfect!
Jessica Gavin says
Hi Jessica- I’m so glad you guys enjoyed the ahi dish! Great tip for making the sesame seeds stick 🙂
TimedEating says
Truly beautiful photos and a great looking recipe – going to have to give this one some link love 🙂 I have a really similar recipe except instead of using sesame seeds I use a combination of spices including coriander seeds and fennel seeds. I’ve found a little mustard helps them to stick as well.
Jessica Gavin says
Thank you! Great idea for using mustard, functional and flavorful! Love your tuna steak recipe, looks so yummy!
Terry says
Gordon Ramsay suggests using wasabi to create the seed stick.
Jessica Gavin says
That would definitely help. Just careful, a little goes a long way in the spice!
Thalia @ butter and brioche says
This is exactly how I like to eat my tuna.. nice and raw in the middle and slightly charred on the outside. I must make this dish, it is so delicious and SO healthy.