Seared tuna with black sesame seed crust.

Sesame Tuna with Soy Miso Dressing

I’m trying really hard to like seafood, and tuna steaks are something that I’ll eat sometimes when we go out to dinner. So Dino looked up a recipe so that we could try them at home. He originally made the sauce the way that the recipe called for, but decided it needed some changes, so I’m posting what he did to it. It was really good!

Seared tuna with black sesame seed crust.

Sesame Tuna with Soy Miso Dressing
Adapted from

YIELD: 2 steaks
READY IN: 24 Min

1/2 cup dark and light sesame seeds
1/2 teaspoon seasoning salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 tablespoon wasabi powder
1 teaspoon coarse kosher salt
1/2 cup all-purpose flour
2 eggs
3 fluid ounces milk
2 (4 ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons vegetable oil
1 (1.1ounce) package miso soup mix
1 tablespoon low sodium soy sauce
1 1/2 tablespoons honey
1/4 cup water
1/2 teaspoon sesame oil

1. In a shallow bowl, mix together sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.

2. Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.

3. To make the soy miso dressing, mix together the miso soup mix, soy sauce, water and honey. Heat in a small saucepan or microwave, and drizzle over steaks.

MacGourmet Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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