I share a quick sesame ginger marinade and a surprising timing trick for Grilling Tuna Steaks that gets dinner on the table in under 15 minutes.

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I never thought ahi tuna steaks could feel this fancy without a lot of fuss. This Sesame Crusted Tuna with Ginger somehow hits that sweet spot between bold and understated, and it’s ready before you blink.

The crunch of sesame seeds and that bright kick of freshly grated ginger wake up the steaks in a way I can’t stop thinking about. If you’ve been curious about Grilling Tuna Steaks, this one will make you try grilling at home more often.

It’s fast, a little flashy, and weirdly addictive, you’ll see.

Ingredients

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Ahi tuna, super high in protein, low fat, cooks quick, firm texture.
Sesame seeds, nutty crunch, good healthy fats and fiber, adds toasty flavor.
Fresh ginger, bright spicy zing, aids digestion, gives warmth and bite.
Low sodium soy sauce, salty umami that deepens flavor without overpowering.
Honey, just a touch of sweetness to balance salt and spice.
Toasted sesame oil, intense aroma, use sparingly, lifts everything with nuttiness.
Lime juice, bright acidic pop, cuts richness and freshens the dish.
Garlic, savory backbone, mild when smashed then mellow when seared.
Green onions, fresh crunch and mild oniony zip, scatter on top.

Ingredient Quantities

4 ahi tuna steaks (6 to 8 oz each)

1/2 cup sesame seeds (white, or a mix of white and black if you got it)

3 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon honey

1 tablespoon freshly grated ginger (about a 1 inch piece)

1 garlic clove, smashed

1 tablespoon fresh lime juice (about 1 lime)

2 green onions, thinly sliced

1 tablespoon neutral oil for searing (canola or vegetable)

1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

How to Make this

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1. Whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon freshly grated ginger, 1 smashed garlic clove, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if using, plus the 2 thinly sliced green onions; scoop out and set aside about 2 tablespoons of this marinade in a small bowl for finishing later.

2. Put the 4 ahi tuna steaks (6 to 8 oz each) in a shallow dish or zip bag, pour the remaining marinade over them, turn to coat and let sit for about 10 minutes (no more than 15, soy will start to cure the fish).

3. While they marinate, toast 1/2 cup sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and just starting to color, about 1 to 2 minutes, then spread them out on a plate to cool.

4. Remove the tuna from the marinade and lightly pat each steak dry with paper towels leaving a little tack so the seeds stick, then press both sides of each steak into the toasted sesame seeds so they form a crust.

5. Heat a heavy skillet or grill over high heat until very hot, add 1 tablespoon neutral oil (canola or vegetable) and swirl to coat, the oil should shimmer but not smoke too much.

6. Place the sesame crusted steaks in the pan and sear without moving for about 1 to
1.5 minutes per side for rare, 2 to 3 minutes per side for medium, using tongs to flip carefully so the crust stays put.

7. If you want the marinade flavor as a sauce, use the 2 tablespoons you set aside earlier to drizzle over the steaks now, dont use the leftover marinade that touched the raw fish.

8. Transfer the tuna to a cutting board and let rest 1 to 2 minutes, then slice thinly against the grain.

9. Arrange slices on a plate, sprinkle with the remaining thinly sliced green onions, a squeeze more lime if you like, and serve immediately.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Small bowl for the reserved marinade
4. Shallow dish or resealable bag for marinating
5. Small dry skillet for toasting sesame seeds
6. Heavy skillet or grill pan (cast iron works best)
7. Tongs
8. Measuring spoons
9. Chef knife and cutting board
10. Paper towels and a plate for cooling seeds

FAQ

Q: How long do I sear the tuna so it's rare or medium-rare? A: For 1 inch thick ahi steaks sear in a very hot pan about 30 to 45 seconds per side for rare. For medium-rare aim for roughly 1 to 1 1/2 minutes per side. Let the steaks rest 1 to 2 minutes before slicing. If you use a thermometer shoot for about 115 to 120°F for rare, 125°F for medium-rare.

Q: Do I have to marinate the tuna, and for how long? A: You don’t have to marinate long. A quick 10 to 15 minute soak gives flavor, but don’t leave it much longer or the lime and soy will start "cooking" the fish and change the texture. If you’re short on time just brush the soy-sesame mix on both sides right before coating with sesame seeds.

Q: How do I get the sesame seeds to stick and not fall off? A: Pat the tuna dry, brush or spoon the soy-sesame-ginger mixture over the steaks, then press them firmly into the sesame seeds so they form a tight crust. Chill 5 minutes if the seeds feel loose, that helps them set. Use a little more honey or oil in the glaze if you need better adhesion.

Q: Can I swap any ingredients for diet or allergy reasons? A: Yep. Use tamari or coconut aminos instead of soy for gluten-free, maple syrup instead of honey, and regular olive oil if you don’t have toasted sesame oil though the flavor will be different. If you want less sodium, use low sodium soy and taste before adding extra salt.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for up to 48 hours. Tuna is best eaten cold or at room temp in salads or sandwiches, cause reheating will overcook it. If you must reheat, do it fast in a hot pan 20 to 30 seconds per side, just to warm the exterior.

Q: What should I serve with these tuna steaks? A: Keep it simple – steamed rice, a quick cabbage slaw, sautéed bok choy, or avocado slices all work great. A little lime wedge and thinly sliced green onions make it look nice and add fresh bite. A dab of wasabi mayo is nice too.

Sesame Crusted Tuna Steaks With Ginger Recipe Substitutions and Variations

Ahi tuna steaks: seared salmon steaks (cook a little longer), swordfish or halibut steaks, or extra-firm tofu (press well, marinate then sear if you want a veg option)
Sesame seeds: toasted sunflower seeds or chopped toasted almonds or pistachios, or panko mixed with a little toasted sesame oil for crunch
Low sodium soy sauce: tamari (gluten free), coconut aminos (soy free and slightly sweeter, use a bit less), or regular soy sauce diluted with a splash of water
Honey: pure maple syrup, agave nectar, or brown sugar dissolved in a tablespoon of warm water or soy sauce

Pro Tips

1) Marinate very briefly, soy will start to cure the tuna so keep it to about 10 to 15 minutes max, any longer and the texture gets kinda mealy.

2) Toast the sesame seeds till they smell good and just start to color, they go from perfect to burned real fast so dont wander off, spread them out to cool so they stop cooking.

3) Make the pan screaming hot and use a neutral high smoke point oil, sear quick so the center stays rare, flip carefully with tongs so the seed crust doesnt fall off, dont crowd the pan or the heat drops.

4) Never use the leftover marinade that touched raw fish, either set some aside first for finishing or boil the rest hard for a minute if you want to use it as a sauce, safety first.

5) Let the tuna rest a minute or two then slice thin against the grain for best bite, if you want cleaner slices pop the steaks in the freezer for 10 to 15 minutes first, works every time.

Sesame Crusted Tuna Steaks With Ginger Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I share a quick sesame ginger marinade and a surprising timing trick for Grilling Tuna Steaks that gets dinner on the table in under 15 minutes.

Servings

servings

Calories

445

kcal

Equipment: 1. Medium mixing bowl
2. Whisk
3. Small bowl for the reserved marinade
4. Shallow dish or resealable bag for marinating
5. Small dry skillet for toasting sesame seeds
6. Heavy skillet or grill pan (cast iron works best)
7. Tongs
8. Measuring spoons
9. Chef knife and cutting board
10. Paper towels and a plate for cooling seeds

Ingredients

4 ahi tuna steaks (6 to 8 oz each)
1/2 cup sesame seeds (white, or a mix of white and black if you got it)
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon freshly grated ginger (about a 1 inch piece)
1 garlic clove, smashed
1 tablespoon fresh lime juice (about 1 lime)
2 green onions, thinly sliced
1 tablespoon neutral oil for searing (canola or vegetable)
1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Directions

Whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon freshly grated ginger, 1 smashed garlic clove, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if using, plus the 2 thinly sliced green onions; scoop out and set aside about 2 tablespoons of this marinade in a small bowl for finishing later.
Put the 4 ahi tuna steaks (6 to 8 oz each) in a shallow dish or zip bag, pour the remaining marinade over them, turn to coat and let sit for about 10 minutes (no more than 15, soy will start to cure the fish).
While they marinate, toast 1/2 cup sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and just starting to color, about 1 to 2 minutes, then spread them out on a plate to cool.
Remove the tuna from the marinade and lightly pat each steak dry with paper towels leaving a little tack so the seeds stick, then press both sides of each steak into the toasted sesame seeds so they form a crust.
Heat a heavy skillet or grill over high heat until very hot, add 1 tablespoon neutral oil (canola or vegetable) and swirl to coat, the oil should shimmer but not smoke too much.
Place the sesame crusted steaks in the pan and sear without moving for about 1 to
5 minutes per side for rare, 2 to 3 minutes per side for medium, using tongs to flip carefully so the crust stays put.
If you want the marinade flavor as a sauce, use the 2 tablespoons you set aside earlier to drizzle over the steaks now, dont use the leftover marinade that touched the raw fish.
Transfer the tuna to a cutting board and let rest 1 to 2 minutes, then slice thinly against the grain.
Arrange slices on a plate, sprinkle with the remaining thinly sliced green onions, a squeeze more lime if you like, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.