Medium-Rare Seared Tuna with Sesame and Soy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick-seared tuna steak crusted with sesame seeds and brushed with a tangy soy glaze, perfect for an elegant appetizer or light meal. This Middle Eastern recipe, ready in about 15 minutes, pairs fresh tuna steak, black sesame seeds, white sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 Japanese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, mix 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey, and 1 tsp grated fresh ginger to create the glaze. Set aside.
  2. Step 2: Pat 8 oz fresh tuna steak dry with paper towels. Press both sides evenly into a mix of 2 tbsp black sesame seeds and 2 tbsp white sesame seeds to coat.
  3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add the tuna steak and sear for 1.5 minutes on the first side without moving to develop a crust.
  4. Step 4: Flip the tuna and sear the second side for 1 minute for medium-rare doneness.
  5. Step 5: Brush the tuna steak with the prepared soy glaze twice, once during the last 30 seconds of cooking and again after removing from heat.
  6. Step 6: Let the tuna rest for 2 minutes, then slice thinly and garnish with 1 tbsp sliced green onions before serving.

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