Q: How do I choose tuna for searing?

A: Look for sashimi-grade or sushi-grade steaks at a trusted fishmonger.

Q: My sesame seeds burned—what went wrong?

A: Lower the heat slightly and toast seeds separately before adding to tuna.

Q: Can I sous-vide the tuna first?

A: Yes—cook at 46°C for 30 minutes, then sear for crust.

Q: Is it safe to eat rare tuna?

A: When sashimi-grade, yes. It’s flash-seared, locking in juices but safe to consume.

Q: What if I don’t have rice vinegar?

A: Replace with lemon or lime juice at half quantity.

Q: How do I store leftover tuna?

A: Refrigerate in airtight container for up to 1 day—best fresh.

Q: Can I grill the tuna instead of pan-searing?

A: Absolutely—use a hot grill and sesame oil to prevent sticking.

Q: Can I make the sauce ahead?

A: Yes—store in fridge up to 3 days. Warm gently before serving.

Q: What sides pair best?

A: Light salads, rice bowls, or steamed veggies complement it well.

Q: Can I use black sesame seeds alone?

A: Yes—black seeds lend striking contrast and equal flavour.

Stekt tunfiskbiff med sesamskorpe og soya-ingefærdryss

Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Rated 4.0 stars by 1 users

Cuisine

Asian-inspired

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

210

A perfectly seared tuna steak is a testament to simple ingredients and precise technique. By coating the fish in a crunchy sesame seed crust, you get a delightful textural contrast to the tender, rare centre.

The soy-ginger drizzle—bright with vinegar, sweet with honey, and warmed by ginger—elevates the dish, cutting through the richness of the tuna.

This recipe is ideal when you crave something light yet satisfying. It takes just minutes to prepare, yet looks and tastes like a restaurant entrée.

Whether you serve it as a main with steamed greens and rice, or slice it thin for a shareable starter, it’s guaranteed to impress.

The key is high heat, a hot pan, and timing—sear quickly to lock in juices, and rest briefly so the steak remains succulent.

Image of Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Ingredients

4 tuna steaks (about 150g each, 2–3cm thick)
2 tablespoons sesame oil
3 tablespoons black and white sesame seeds, mixed
1 tablespoon olive oil
Salt and freshly ground black pepper

For the soy-ginger drizzle

4 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 teaspoon toasted sesame oil
Optional: 1 teaspoon sriracha or chilli oil for heat

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Directions

Pat tuna steaks dry and brush all over with sesame oil. Season lightly with salt and pepper.
Press sesame seeds onto all sides of each steak to form a crust.
Heat olive oil in a heavy skillet or cast-iron pan over high heat until shimmering.
Sear tuna steaks 1½ minutes per side for rare (2–2½ minutes for medium rare). Remove and rest 2 minutes.
Meanwhile, whisk together soy sauce, vinegar, honey, ginger, garlic, sesame oil, and optional chilli.
Slice tuna against the grain into 1cm slices. Drizzle with soy-ginger sauce. Serve immediately.

Nutrition

Serving Size: 1
per serving: Calories; 210

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 1 grams; 5%
Cholesterol: 55 milligrams; 18%
Sodium: 610 milligrams; 27%
Carbs: 5 grams; 2%
Protein: 25 grams
Sugar: 3 grams
Fiber: 1 grams; 4%

Tips for tilberedning av tunfiskbiff

Bruk tunfisk av sashimikvalitet for best tekstur og sikkerhet.
Tørk grundig - fuktighet forhindrer skikkelig brenning.
Forvarm pannen til den er veldig varm før du legger til tunfisk.
Ikke flytt biffen mens du steker for å utvikle en god skorpe.
Brun kort for sjeldne sentrum; tunfisk overkokes raskt.
La tunfisken hvile 2 minutter før den skjæres i skiver.
Skjær mot kornet for ømhet.
Rist sesamfrø lett på forhånd for mer aroma.
Juster soya-ingefær-dryss etter smak – tilsett chili for krydder.
Server umiddelbart; tunfisk smaker best frisk av varmen.

Server den med forslag

Dampet jasminris eller sushiris
Rask syltet agurksalat
Wasabi majones eller aioli
Sautert bok choy eller babyspinat
Mangosalsa eller avokadoskiver
Edamame-belger
Tangsalat
Kokos-lime ris
Ingefær-gulrotslaw
Duskregn av sesam-ingefærdressing

Vanlige spørsmål

Spørsmål: Hvordan velger jeg tunfisk for brenning?
A: Se etter biffer av sashimi- eller sushikvalitet hos en pålitelig fiskehandler.

Spørsmål: Sesamfrøene mine brant – hva gikk galt?
A: Senk varmen litt og rist frøene separat før du legger i tunfisken.

Spørsmål: Kan jeg sous-vide tunfisken først?
A: Ja – kok ved 46°C i 30 minutter, og stek deretter for skorpe.

Spørsmål: Er det trygt å spise sjelden tunfisk?
A: Når sashimi-grade, ja. Den er stivnet, holder inne juice, men trygg å konsumere.

Spørsmål: Hva om jeg ikke har riseddik?
A: Bytt ut med sitron- eller limejuice i halv mengde.

Spørsmål: Hvordan lagrer jeg rester av tunfisk?
A: Avkjøl i en lufttett beholder i opptil 1 dag - best fersk.

Spørsmål: Kan jeg grille tunfisken i stedet for å steke i pannen?
A: Absolutt - bruk en varm grill og sesamolje for å unngå å sette seg fast.

Spørsmål: Kan jeg lage sausen på forhånd?
A: Ja, oppbevares i kjøleskap i opptil 3 dager. Varm forsiktig før servering.

Spørsmål: Hvilke sider passer best sammen?
A: Lette salater, risboller eller dampede grønnsaker utfyller den godt.

Spørsmål: Kan jeg bruke svarte sesamfrø alene?
A: Ja – svarte frø gir slående kontrast og lik smak.

Chef's Recommendation

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Stekt tunfiskbiff med sesamskorpe og soya-ingefærdryss

Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the soy-ginger drizzle

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for tilberedning av tunfiskbiff

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the soy-ginger drizzle

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for tilberedning av tunfiskbiff

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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