Who doesn't like a good steak? Well, a lot of folks and I'm one of them.
I was raised on a lot of beef (my grandfather and uncle were both butchers), but for the last 7 years I haven't eaten moo moos.
No need to go into details, but other than missing burgers, I don't really miss meat.
I do admit to missing the smell of a good roast in the oven though, especially on the coldest days of winter.
Honestly, one can find a reason to not eat or eat most anything, so I am not one to judge. And I don't.
I admit to making steaks or burgers for my family, but I choose something else.
Now you know why you don't see a lot of meat recipes on this blog.
One thing that Manservant loves is tuna. And tuna, I can buy in steak form so that's close, right?
He loves ahi tuna and as long as it is sustainably caught, I have no problem keeping him satisfied.
He loves seared, rare tuna; much like he does his steak. No problem there.
There are many sesame tuna steak recipes, but this is the one I like.
This is such an easy dish to make and the only thing that keeps me from making this more often is the price.
It is good to know that tuna has no waste.
No bones, no fat, just plain tuna and it is lean and good for you.
Well, I'm not one to plan ahead and often don't decide what's for dinner until I reach the grocery.
And thank goodness for a well stocked freezer, for the times when I don't reach the grocery store
You would think that blogging might help me plan ahead, but it doesn't and this is how I cook.
Really. I am very good at making something from nothing.
But last week I did find myself at the grocer and found some beautiful Ahi tuna steaks.
And nothing is simpler than seared tuna on my gas grill. Of course a charcoal grill also works but I'm too impatient to wait for the coals to heat up.
And yes you can sear the tuna steaks in a hot pan with just a tablespoon of olive oil over medium-high heat.
Placed atop a salad one these crusted tuna steaks is a perfect, nutritious meal. Not to mention tasty.
This tuna recipe begins by marinating the fresh fish with just three ingredients.
Fresh orange juice, white miso and sesame oil are all that's required to create an amazing flavor.
Then combine the black sesame seeds, white sesame seeds, black pepper and togarashi pepper to create a flavorful sesame crust.
Be sure to cover all sides of the steak along with the top and bottom.
I served this perfect weeknight meal over salad but if you prefer white rice that works, too!
These sesame crusted tuna steaks with a sesame seed crust are one of Manservant's favorite restaurant meals.
Honestly though, they are so simple to prepare at home.
The quality of the fish is important so be sure to buy your fresh tuna steaks from a reputable fish store.
The tuna is cooked in mere minutes-at least if you like it rare- so when cooked, place it on a cutting board and let it rest a minute before slicing.
Seared Ahi tuna can be sliced into thin slices or thick slices. If it is cooked until it flakes, it will not be easy to slice.
Do what you prefer as it is personal preference as to how you like your fish cooked.
Just be sure to know that the more this tuna cooks, the dryer it will be.
If you choose to serve this with rice the miso dressing makes a great dipping sauce.
And if serving without greens be sure to sprinkle with green onions for extra flavor and also they make everything prettier!
What to do with Sesame Tuna Steak?
There are many versions of sesame tuna steak recipes, but this one means you can have grilled sliced sesame tuna on rice or a salad.
That's two! Use this tuna in a poke bowl! That's three. Leftovers make tuna salad! That's four.
Manservant loves his tuna steak on a bun. That's five.
Honestly, I could keep going but this sesame seed peppered tuna can be used in many recipes!
Do you need soy sauce?
If you don't have miso, then soy sauce will work.
What is miso?
Keep in mind though that miso, which is a fermented paste made from soybeans and fermented rice, has the consistency of peanut butter and is richer and slightly sweeter than soy sauce.
It comes in different colors or depths of flavor and is found in the refrigerator section of the grocery.
The good news is it lasts forever and can be used in soup or salad dressing, or added to sauces such as bbq sauce.
Mix it into mayo to add some extra punch to your favorite sandwich and don't be afraid to make tuna salad with leftovers of this tuna.
If doing this I like to put the rare tuna into the microwave for about 30 seconds to cook a bit longer so it is a bit flaky to make the tuna salad with.
Since this isn't an ad for tuna, I best get to the recipe.
My brain is a bit tired due to the fact that Spirit arrived 4 hours late with Manservant and son.
Which means that I did not arrive home from the airport pickup until about 12:30AM, which makes one a bit tired. Well, it does me. OK. Let's eat!
Note: If you want a guide to sustainably caught fish from Monterey Bay Aquarium, click here.
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Recipe
Sesame Peppered Tuna Steaks
- Prep Time: 20 Minutes
- Cook Time: 3 Minutes
- Total Time: 23 minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
This simple summery meal is not only healthy, it is totally delish. Feel free to use the marinade on chicken and the dressing on any salad. It is also great when making a rice salad!
Ingredients
Fish and Marinade:
1 ½ lbs ahi tuna, sustainably caught
3 T fresh orange juice
1 T sesame oil
2 T white miso
1 T black sesame seeds
1 T white sesame seeds
1 T coarsely ground black pepper
½ T togarashi pepper (This can be found in the grocery. It is just a mix of different dried pepper, Japanese style.)
Salad:
1 head Romaine washed and sliced
1 c purple cabbage sliced thin (I use a mandoline.)
½ of a yellow pepper, sliced thin
1 mango, sliced thin
1 cucumber, sliced lengthwise so you have pretty ribbons
½ c green onions, chopped
Miso Dressing:
¼ c oil
¼ c water
¼ c white miso
1 ½ T rice vinegar
1 - 2 t honey or to taste
1 - 2 t minced onion
¼ - ½ t wasabi or dry mustard
Instructions
Miso Marinade:
Whisk orange juice, sesame oil and miso together.
Place fish in a dish and marinate while getting rest of recipe together.
Make sure both sides are covered in marinade. Keep fish at room temperature.
Mix seeds and peppers together. You will cover both sides and edges of the tuna steaks with this when you are ready to grill.
Prepare salad ingredients so they are ready to be combined when needed.
Prepare dressing by whisking all ingredients together.
Preheat grill to high heat.
Oil the grill grate before placing fish on it so it won't stick.
Dredge tuna on both sides in pepper mixture. Cook on high heat no more than two minutes per side. You may want only 1 ½ minutes per side, however if you do not like rare tuna then cook a bit longer. Let rest a few minutes before slicing thinly on the diagonal, or you may end up with flakes of fish and not slices!
Toss salad and dressing together. You may not want to use all the dressing. Or serve dressing on the side.
Place slices of tuna on each portion. Enjoy!
mjskitchen says
Finding a nice tuna steak is a challenge here, but my husband always checks when he goes by the fish department. I would love to make this salad, so have saved it just in case. Perfect for the summer.
Healthy World Cuisine says
Sesame encrusted tuna steaks are so good- love it the salad with the miso. Hard to come by a good sashimi grade tuna these days but do love it when you can find it.
Tricia @ Saving room for dessert says
Nice recipe Abbe - I love a good rare tuna steak myself. I have miso in the fridge so that's a start! Hope you got some rest over the weekend 🙂
Abbe Odenwalder says
You are good to go, Tricia! No, I didn't get rest and I was quite bummed. We need a trip, you and me. By the beach... Resting!
Pat says
Great combination of flavors! And, you cooked it to perfection, rare, just the way I like it.
Abbe Odenwalder says
Oh Pat! Great minds think alike. Thanks for commenting!
Carol at Wild Goose Tea says
I am a beef eater, but not often. But beef eater or not this recipe is enticing for everyone. The photo really captures the essence of the flavor. Creative recipe for fish. I like it.
Abbe Odenwalder says
Thanks, Carol! This is a beefy recipe for fish lovers. Dos that make sense?
Liz Berg says
Adding white miso to my shopping list. I'll make Bill a steak and your tuna for me! It sounds fantastic.
Abbe Odenwalder says
Miso is great because it keeps forever. If only I would last that long!
Shelley @ Two Healthy Kitchens says
Oh, stupid Spirit! Does the agony of that airline never end for you?!?!? Well, at least this awesome salad is a consolation! Stunning – great pics! The flavors sound phenomenal! And hey – loved that you included a link to the Monterey Bay Aquarium’s sustainability list – so important! 😀
Abbe Odenwalder says
I have to tell you that I need to go to Phoenix in a few weeks. I am not flying Spirit! It is a good salad. Right up your alley! Thanks for the compliments!
Shirley Tay says
Abbe, I'm surprised you make Japanese cuisine too! Those dressing are to die for! xoxo
Abbe Odenwalder says
Thanks Shirley. When I put my mind to it, I can make most anything. but that is because I love to eat!
Anna and Liz Recipes says
I love this!! Great recipe! Thanks for sharing Abbe. Have a great weekend!
Abbe Odenwalder says
Thanks girls!
Holly @ abakershouse.com says
I had a delicious piece of fish with a miso based sauce while at a restaurant and your recipe is reminding me that I must give it a try at home. Sorry you had troubles on both ends of that trip for your husband and son. Hope they enjoyed the time in between travel headaches!
Abbe Odenwalder says
Travel headaches? well, most everyone has them, right? They had a great trip. Thanks, Holly!
Karen @BakingInATornado says
I'm a fish lover and so is Hubs. Unfortunately the boys aren't but that just means more for us. Can't wait to try this recipe.
Abbe Odenwalder says
So true, Karen! Actually we hated it when our kids started liking sushi. It made going our much more expensive! thanks for commenting!
Maureen | Orgasmic Chef says
This looks so good and the marinade is simple but I'm sure it's delicious.
Abbe Odenwalder says
Simple and tasty. Thanks, Maureen!
Denise Browning@From Brazil To You says
Although I am not a fan of miso, I have to say this is a beautiful dish... So full of color and flavor.
Abbe Odenwalder says
It is funny Denise, but I can't taste miso. I just know that it gives everything a very good flavor! It is a glorious salad!
chefmimiblog.com says
A beautiful salad! I love your sesame seed and pepper spice mixture!
chefmimiblog.com says
A beautiful salad! I love your sesame seed-pepper mixture!
Abbe Odenwalder says
It was a great mixture, Mimi. One you should try! thanks for writing!
Natalie G says
Great meal and healthy too!!
Abbe Odenwalder says
Thank so much, Natalie. Nice to see you around!
Kitchen Riffs says
I do eat meat, but I have to say the quality of most supermarket meat has really declined over the last decade -- not nearly as much flavor as it used to have, mainly because it's much leaner. Fat has flavor! One of the reasons why tuna is so good -- it tends to have a decent amount of fat. I haven't had tuna for ages, and now you have me craving it. Of course. 😉 This looks excellent -- thanks.
Abbe Odenwalder says
Oh yeah baby! Fat has flavor! My father used to trim the fat off of my steak and put it on his plate. I never liked it! Go buy some tuna!
Sharon D says
This looks so refreshing, Abbe. Yellow pepper, orange juice...love it!
Abbe Odenwalder says
Thanks, Sharon! Good flavors, too!
Biz says
Abbe, you'll laugh because the first time my husband made me sushi grade ahi tuna at home, I made him cook it all the way through so it was COMPLETELY grey. Now I have learned, and don't cook it more than a minute on each side at tops.
I agree, if we could buy it at half price, I'd get it more often!
Abbe Odenwalder says
Done that, too, Biz! At least we learn fast!
Angie Schneider says
This is so delicious over the salad, Abbe. Bet the marinade would be great for the cod or salmon too.
Abbe Odenwalder says
It is a good, simple marinade. It would be great with chicken, too! Thanks, Angie!