This preparation leaves the tuna partially raw in the middle. Feel free to cook it longer to your preferred level of doneness; just be sure to flip the tuna halfway through cooking and lower the heat slightly so it doesn’t burn.
If you have a tree nut allergy you might want to consider eliminating the sesame seeds in the recipe. Although not a nut, some people with a nut allergy experience similar symptoms when they eat sesame seeds.
- Cook Time
- Prep Time
- 4 ServingsServings
For the dipping sauce
- 2 tablespoons mirin (Japanese rice wine)
- 2 teaspoons white miso
- 2 teaspoons grated fresh ginger
- 1⁄3 cup carrot juice
- 2 tablespoons fresh orange juice
- 2 teaspoons gluten-free soy sauce
- 2 tablespoons distilled white vinegar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Asian sesame oil
For the tuna
- 2 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
- Four 4-ounce yellowfin tuna steaks
- 1 tablespoon grape seed oil
- 1 bunch fresh cilantro, finely chopped (optional)
Make the dipping sauce
Combine the mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red pepper flakes, and sesame oil in a small bowl, whisking until everything is fully dissolved. Set aside.
Prepare the tuna and serve
1. Combine the black and white sesame seeds in a shallow dish and press the tuna steaks into them, turning to coat each side.
2. Heat the oil in a medium sauté pan over medium-high heat. Cook the tuna on both sides until the white seeds have browned slightly, about 30 seconds per side. Transfer the tuna to a paper towel–lined plate for a minute to drain and cool.
3. Cut each tuna steak into ¼-inch-thick slices and serve with the dipping sauce and chopped cilantro, if using.
To make vegan
Substitute the tuna with 1 to 2 blocks of extra-firm tofu. To prepare the tofu, place the blocks on several layers of paper towels; cover with more paper towels and top with a cutting board to drain excess liquid. Let stand for several minutes, pressing down occasionally. Cut into serving-size portions.
The tuna is delicious served with cold asparagus or a watercress salad. Serve with Sriracha on the side.
Nutrition information per serving: Calories: 315.9, Total Fat: 11.1g, Cholesterol: 65.7mg, Sodium: 473.8mg, Total Carbohydrates: 16.4g, Dietary Fiber: 2.1g, Sugars: 5.4g, Protein: 37g