Sesame Flat Top seared tuna is a delightful dish when combined with Amanda’s Asian Marinade. Now, it’s OK if you want to prepare the tuna encrusted in toasty sesame seeds just on a flat top grill. And it is also OK if you want to make Amanda’s Asian Marinade for something other than tuna. But if you like the flavor of tuna with the texture of steak and if you love the sesame-sweet flavor of an Asian marinade then this recipe is for you.
Ingredients for Sesame Encrusted Tuna Steaks
- Tuna Steaks, 1/3 lb. each, thawed and patted dry
- Sesame Seeds
Ingredients for Amanda’s Asian Marinade
- Soy Sauce
- Fresh Ginger
- Crushed Red Pepper Flakes
- Toasted Sesame Oil
- Red Wine Vinegar
- Garlic Clove
My daughter-in-law Amanda is a wonderful cook, so when my son shared her recipe with me for Asian Marinade, I knew the outcome would be a delicious. Of course, in true husband fashion, my son forgot two ingredients, so I improvised with ingredients I thought would give this marinade a kick without too much heat. This is a great marinade for not only fresh Tuna but other thick cuts of fleshy fish, seared Sea Scallops or Pork Rind Panko Fried Shrimp.
The flavors in this marinade are a great variety of earthy goodness, a touch of sweetness and a bite of heat. Toasted Sesame Oil mixed with Red Vinegar is smoothed out with a touch of honey. Spicy ginger and flavorful garlic deepen the intense flavor and everything is blended with hot Crushed Red Pepper Flakes. Every bite brings a surprise of flavor, but the overall infusion of the marinade into the steak is absolutely delicious, and one flavor does not overpower the others.
Sesame Encrusted Tuna Steaks are delicious with or without a marinade, so if you don’t like the crunchiness or nutty flavor of sesame seeds, you can still enjoy this recipe. Just leave that step out of the cooking process. After the steaks marinade for an hour in the refrigerator, they are dredged lightly in Sesame Seeds (found in the spice section of your local supermarket). The flat top griddle or cast iron frying pan is covered lightly in olive oil then brought up to 350 degrees. Once the griddle/frying pan is brought up to temperature you can carefully place the steaks on the griddle, and if cooking outdoors, close the lid and cook for approximately 4 minutes a side. If you want the tuna more pink in the middle cut the cooking time back to 2-3 minutes per side. My cooking time is based on 1/3 pound per steak and an interior color of slightly pink.
After reaching the four minute mark, use tongs to carefully turn the steaks over and cook another four minutes. The edges should be nicely browned and crispy and the rest of the flesh will have a beautiful golden flavor from the cooked sesame seeds. After the steaks are done, remove from the heat and let sit a few minutes as they will be very juicy once you cut into them. Serve with a simple side salad, a touch of Wasabi Paste or any vegetable of choice. Enjoy!
Sesame Tuna with Amanda’s Easy to Make Asian Marinade
- 3 1/3 lb Tuna Steaks
- ¼ Cup Soy Sauce
- ¼ Cup Red Wine Vinegar
- ⅓ Cup Toasted Sesame Oil
- 1 Tbsp Honey
- 1 Tbsp Ginger Approx. a 1" section Microplaned
- 1 Clove Garlic, crushed
- 1 Tsp Crushed Red Pepper Flakes
- 2-3 Tbsp Sesame Seeds
- Remove fish from wrapping and pat dry. Set aside.
- In a flat bottomed bowl or dish, mix all ingredients for the marinade. With a fork, poke a few holes in the tuna steaks and place in the bowl. Cover and place in the refrigerator for approximately one hour.
- When ready to cook the tuna, oil the flat top or cast iron frying pan with a small amount of olive oil. Turn the heat on and wait for it to reach 350 degrees. If using a frying pan, wait until you see the oil start to shimmer.
- Remove the steaks from the marinade and place on a plate. Sprinkle on the sesame seeds and gently push them into the steaks. Turn the steak over and again sprinkle on the seeds, pushing the seeds into the other side too.
- Using tongs, carefully place the tuna steaks onto the griddle or into the frying pan. Close the lid on the griddle and cook for approximately 4 minutes (this will give you a light pink center). At the four minute mark and again using the tongs, carefully turn the steaks over and cook for another four minutes. When done cooking remove from the heat and let sit for a few minutes as they will be very juicy when you cut into them. Serve a with a dollop of Wasabi Paste, a side salad or your favorite low-carb vegetable. Enjoy!