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Sesame Crusted Seared Ahi Tuna with Arugula Salad
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This sesame crusted seared ahi tuna with arugula salad is a light yet satisfying dish that feels restaurant-quality but comes together in under 30 minutes at home. The tuna is coated in sesame seeds, then quickly seared in a hot pan to create a crisp crust while keeping the inside perfectly rare and tender. Paired with a peppery arugula salad and a simple dressing, this seared tuna recipe makes an impressive appetizer, healthy lunch, or elegant dinner. If you love sushi or crave fresh seafood, this dish is a great way to enjoy the flavors of raw tuna with a slightly cooked exterior for extra texture and flavor. If you are a fan of seared tuna, I’d recommend this ahi poké recipe or ahi tuna wonton nachos.
Why You’ll Love This Recipe
- Restaurant-Quality at Home. Impress guests (or yourself!) with a dish that looks and tastes gourmet.
- Versatile. Serve as a main course, appetizer, or even as part of a sushi-inspired spread.
Key Ingredients in This Recipe
- Tuna – Cook the tuna until the outside just changes color – overcooking the fish will dry it out and ruin an expensive cut of fish. The tuna can be seared in advance and stored, refrigerated for up to a day in advance then sliced just before serving.
- Avocado – The avocado adds a creamy element that contrasts wonderfully with the ginger soy salad dressing and the tuna.
- Arugula – Arugula makes a great peppery base for this salad. It can also be swapped for another green like massaged kale or baby spinach.
- Vegetable oil or other neutral oil – I use either grapeseed oil or vegetable oil in dressings where I want the other flavors (like the ginger and lime juice) to shine. A “neutral oil” means they don’t really have a flavor whereas olive oil has a distinct flavor.
- Ginger – Grate the ginger using a microplane. To peel the skin off the ginger, use a spoon to peel it away easily.
- Lime juice – My favorite trick to get the most juice out of a lime is to use your open palm to roll the lime on a cutting board or other hard surface. This will break the walls of the individual segments inside the lime and you get more juice.
- Rice vinegar – Rice vinegar is made from fermented rice and is less acidic than many other vinegars.
- Soy sauce – I typically use low sodium soy sauce and then season the dressing as needed with salt. I like the ability to control the salt levels depending on personal preference.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for Buying Tuna
- When buying ahi tuna look for fresh fish. Even though searing the outside will kill bacteria you still want to use high quality seafood.
- Look for a tuna steak with a deep red color and if it smells “fishy” then don’t use it. If you have the option have the fishmonger cut the steaks from the loin at your request, this will ensure the freshest cut.
- Cook the tuna until the outside just changes color – overcooking the fish will dry it out and ruin an expensive cut of fish.
Tips for Cooking Tuna
- Make sure your pan is REALLY hot! This will cook it quickly and give you the sear you want without over-cooking it on the inside.
- Before coating in sesame seeds, pat the tuna steaks dry with paper towels. This helps the seeds stick better and promotes even searing.
- Using a high-smoke point oil like vegetable oil or (avocado, grapeseed, or canola oil) work best since they can handle the high heat needed for searing.
- Sear just 30–60 seconds per side for medium-rare. The center should stay raw and ruby red.
How to Make Sesame Crusted Seared Ahi Tuna with Arugula Salad (Step-by-step)
Add oil, ginger, lime juice, rice vinegar and soy sauce to a medium mixing bowl. Whisk to combine then season with salt and pepper.
Set aside until ready to use. If the dressing separates by the time you are ready to use it, then whisk once again to combine.
In a small bowl stir together the white and black sesame seeds until combined. Season the tuna with kosher salt then the sesame seeds so that it is completely coated in the sesame seeds.
Heat a large sauté pan or griddle over high heat, add the vegetable oil and heat through. Add the tuna to the pan and sear until no longer pink on each side, about 30 seconds to 1 minute on each side for medium-rare.
Remove the tuna to a cutting board and slice into ½” thick strips. The tuna should be seared in the outside but mostly raw on the inside.
Toss the arugula salad in the dressing.
Divide among plates and top with the seared tuna and avocado. Serve immediately.
Swaps and substitutions for this recipe
- If you only have black sesame seeds or white sesame seeds – using one or the other is fine. I prefer both because it’s the most aesthetically pleasing.
- This salad also tastes great with kale or baby spinach in place of the wild arugula.
- Sometimes I even add crispy rice and sliced cucumber to make it a more filling meal!
FAQ – Frequently Asked Questions
The pan should be almost smoking hot before adding the tuna. This ensures the sesame seeds crisp up quickly without overcooking the fish inside.
Yes, but the texture is best when the center is still rare to medium-rare. If you prefer it more cooked, just extend the sear time slightly.
This tuna is delicious over arugula with a light vinaigrette as paired in this recipe, but it also pairs well with rice, soba noodles, or even as part of a poke-style bowl.
Seared ahi tuna is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Enjoy cold over salads rather than reheating, since reheating can make the tuna dry.
Other Recipes to Try
If you enjoy this seared ahi tuna recipe, I recommend checking out these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Sesame Crusted Seared Ahi Tuna with Arugula Salad
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Ingredients:
For the dressing:
- ¼ cup vegetable oil or grapeseed oil
- 1 ½ teaspoons fresh grated ginger
- Juice from 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon kosher salt
For the seared tuna:
- 2 tablespoons toasted white sesame seeds
- 1 tablespoon black sesame seeds
- ½ pound Ahi tuna
- Kosher salt, as needed
- 2 tablespoons vegetable oil
- 5 ounces wild arugula
- 1 medium haas avocado, pitted, peeled and sliced
Instructions:
For the dressing:
- Add oil, ginger, lime juice, rice vinegar and soy sauce to a medium mixing bowl. Whisk to combine then season with salt and pepper.
- Set aside until ready to use. If the dressing separates by the time you are ready to use it, then whisk once again to combine.
For the seared tuna:
- In a small bowl stir together the white and black sesame seeds until combined. Season the tuna with kosher salt then the sesame seeds so that it is completely coated in the sesame seeds.
- Heat a large sauté pan or griddle over high heat, add the vegetable oil and heat through. Add the tuna to the pan and sear until no longer pink on each side, about 30 seconds to 1 minute on each side for medium-rare.
- Remove the tuna to a cutting board and slice into ½” thick strips. The tuna should be seared in the outside but mostly raw on the inside.
To assemble:
- Toss the arugula salad in the dressing.
- Divide salad among plates and top with the seared tuna and avocado. Serve immediately.
Notes:
Nutrition:
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This is a fantastic recipe. I love seared tuna but sometimes it can be a little dry. I was thrilled with the sauce and loved it coupled with the salad. We will be making this again soon.
It has a number of healthy ingredients – and i tastes great!