Name: Seared Tuna
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: East Asia
Ingredients: 454 g / 16 oz ahi tuna, thawed (sushi-grade saku block); 15 ml / 1 tbsp soy sauce or GF liquid aminos; 30 ml / 2 tbsp high heat oil for searing (peanut, wok, or avocado oil); 27 g / 3 tbsp sesame seeds (black, or mixed black and white); 3 g / 1 tsp granulated garlic powder (or onion powder); 4.5 g / 3/4 tsp kosher salt; 2 g / 1 tsp fresh cracked pepper; 4 g / 1 tsp sugar; 1 g / 1 tsp dried thyme

Seared Tuna

Sesame Crusted Tuna, Tuna Tataki, Ahi Tataki

The essentials, at a glance

East Asia Main Course Dairy-FreeHigh-ProteinLow-Carb

This dish features sushi-grade ahi tuna coated in a fragrant sesame crust and quickly seared to achieve a caramelised exterior while maintaining a rare centre. The combination of soy sauce, garlic, and thyme creates an aromatic seasoning that complements the clean flavour of the fish. It is a popular preparation in East Asian cuisine that balances texture and temperature beautifully.

ProteinProtein 28.0g

FatFat 12.0g

CarbsCarbs 2.0g

Above values do not change with any serving size changes you make below

Sesame-Crusted Seared Tuna

Andrew T. 9 Mar 2026

From the Blog

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Seared Tuna · Andrew T.

Searing sushi-grade tuna demands a fearless hand and a blazing hot pan. The secret lies in the interplay between the scorching cast iron and the delicate ruby flesh, creating a golden sesame armour that yields to a cool, rare centre. Begin by pressing a fragrant mix of black and white sesame seeds into the soy-glazed surface of the saku block. The granulated garlic and thyme mingle with the nutty seeds, promising a crust that crackles with each bite whilst the sugar caramelises into a glossy sheen.

Mastering the Technique

Heat your oil until it shimmers and smokes slightly, then lay the tuna down with confidence. Forty-five seconds on each side is all it takes to transform the exterior into caramelised perfection without sacrificing the silky interior. The high heat creates a Maillard reaction on the sesame seeds that no gentle cooking could achieve. Slice against the grain with your sharpest blade, revealing the jewelled cross-section. Serve immediately for a warm contrast, or chill for a refreshing appetiser that holds beautifully for three days. Either way, this dish brings the precision of Japanese cuisine to your home kitchen with remarkable simplicity.