Sesame Seared Tuna

Wondering how to use your tuna loin form TUCG? This sesame seared tuna recipe is a versatile recipe that comes together in just a few minutes. Shout out to Lise from Tofino Hot Sauce for this recipe!

Ingredients:

• 1 tuna loin, defrosted
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds (optional, for contrast)
• 1/4 tsp ground ginger (or 1/2 tsp freshly grated ginger)
• 1/4 tsp garlic powder
• 2 tbsp neutral oil (avocado oil or vegetable oil) for searing

Instructions:

1. Defrost the Tuna: Remove the frozen tuna loin from the freezer and place it in the refrigerator overnight to defrost. If you're short on time, submerge the sealed tuna loin in a bowl of cold water for 1–2 hours until fully thawed.
2. Prepare the Coating: In a shallow bowl, combine white and black sesame seeds (if using). In a separate bowl, mix soy sauce, sesame oil, ginger, and garlic powder.
3. Coat the Tuna: Pat the defrosted tuna loin dry with paper towels. Brush the tuna with the soy-sesame mixture, ensuring it’s evenly coated. Press the tuna into the sesame seed mixture on all sides until fully crusted.
4. Sear the Tuna: Heat a cast iron or heavy-bottomed skillet over medium-high heat until very hot. Add neutral oil and swirl to coat the pan. Carefully place the sesame-crusted tuna loin in the skillet. Sear for 1–2 minutes per side, ensuring all edges are golden and crispy. For medium-rare tuna, the internal temperature should reach 125–130°F (52–54°C).
5. Rest and Slice: Transfer the seared tuna to a cutting board and let it rest for 2–3 minutes. Slice into thin pieces using a sharp knife.
6. Serve and Enjoy: Serve the sesame-crusted tuna over a salad, grain bowl, or alongside steamed veggies. Drizzle with a bit of soy sauce or a tangy Lemon Tahini Dressing for extra flavour.

Tips: To prevent sticking, ensure the pan is adequately heated before adding the tuna. Adjust cooking time based on desired temperature, but be mindful that tuna loin is best enjoyed rare to medium-rare to preserve its flavour and texture.