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The appetizer, Light and fresh

Sesame crusted tuna tataki

Sesame crusted tuna tataki is a tuna steak seared thirty seconds per side, coated in sesame seeds, then sliced thin and served with a lemony soy sauce. For 6 people, it takes 20 minutes of active work, done just before guests arrive, with slicing left for serving time. It's easy, costs about €4.20 per person, and succeeds thanks to a very short sear that leaves the center raw.

A tuna just seared, crisp with sesame outside and pink inside, sliced thin and dipped in a lemony soy sauce.

Sesame crusted tuna tataki
For
6 people
Work
20 min
Total time
30 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€4.20
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Tataki plays on contrast, a crisp sesame crust outside and a soft, pink tuna center. The lemony soy sauce with ginger brings the acidity that wakes up the fish without covering it, and the snipped chives add a fresh touch to the plating.

It's an ideal starter or dinner party app for a spring or summer evening with friends, served in thin slices to pick up with fingers or a fork. It fits well into a light menu, ahead of a heartier main, and needs little equipment beyond a very hot pan.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 4 steps, 28 min
  4. When it's time to serve 1 step, 5 min

Just before your guests arrive, pat the tuna dry, coat it in sesame, sear it thirty seconds per side, then let it cool in the fridge while you mix the sauce. At serving time, slice the tuna thin and plate it with the sauce and chives, the quickest step in the whole recipe.

The ingredients

6 people

Fish counter

  • Tuna steak, yellowfin or bluefin 500 g

Pantry

  • White sesame seedsoften in the pantry 4 tbsp
  • Black sesame seedsoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 5 tbsp
  • Neutral oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Lemon 2
  • Fresh ginger 10 g
  • Chives 0.5 bunch

Allergens Fish, Sesame, Soy

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the tuna out of the fridge ten minutes before cooking and pat it dry. 10 min

    Dry tuna sears better, it forms a crust instead of steaming.

  2. Mix both sesame seeds on a plate and roll the steaks in them to coat. 5 min

    Press firmly so the seeds stick.

  3. Sear the steaks in a very hot, oiled pan, 30 seconds per side, then let them cool and keep them in the fridge. 8 min

    Dip them in ice water for thirty seconds to stop the cooking, then pat dry.

  4. Mix the soy sauce, lemon juice, and grated ginger for the sauce. 5 min

    Taste it, you can add a touch of honey to soften the acidity.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the tuna into half centimeter slices and plate it with the sauce and snipped chives. 5 min

    Cut with a very sharp knife, a sawing motion crushes the sesame crust.

Our tips to get it right

  • Pick a thick, even tuna steak, at least three centimeters, to keep a nice pink band in the center after searing.
  • Heat the pan dry for a few minutes before adding oil, a pan that isn't hot enough will cook the tuna through instead of searing it.
  • Prepare the sauce and sear the tuna well ahead of time, leaving only slicing and plating to do in front of your guests.

The variations

  • Swap the tuna for very fresh salmon, the searing and plating stay the same.
  • For a fish free version, use firm tofu blocks, patted dry and seared the same way, coated in sesame.
  • To save time, buy tuna steaks already cut to size from the fishmonger and skip the longer drying step.

What to serve it with

  • Warm salted edamame
  • Small vinegared rice balls
  • Dry white wine or green tea

Storage

The seared, unsliced tuna keeps for a day in the fridge in a sealed container. It doesn't freeze well once cooked. Serve the tataki cold or at room temperature, it isn't meant to be reheated.

Questions about this recipe

What knife should I use to slice the tuna?

A long, very sharp knife, ideally a sashimi knife or a thin chef's knife. A sawing motion crushes the sesame crust instead of cutting it cleanly.

Can I use a different fish instead of tuna?

Very fresh salmon works well with the same quick sear. Avoid delicate fish that flakes apart during cooking.

How do I know the tuna is fresh enough to serve pink in the center?

Ask your fishmonger for sashimi grade tuna, eaten the same day you buy it. The flesh should be firm, shiny, and without a strong smell.

What's the best way to plate the tataki slices?

Fan the slices out on a flat plate, drizzle lightly with sauce, and scatter chives just before serving so they stay fresh.

Can a sesame crusted tuna tataki be made ahead?

Partly, the finish happens at the last moment. The recipe needs 20 min of work in total, split up like this, before the guests arrive, 4 steps, when it's time to serve, 1 step.

How long does it take to make a sesame crusted tuna tataki?

Allow 30 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a sesame crusted tuna tataki?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a sesame crusted tuna tataki cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, sesame, soy. Remember to ask your guests about their allergies before putting your menu together.

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