Fancy Five Minute Meal: Sesame Crusted Tuna Steak

You do not need to slave away in the kitchen for hours to make a fancy meal. 

Between me and my boyfriend, I will have to admit that he is the better cook. That’s why he gets control of the kitchen most days of the week. However, we’ve committed to doing one fish/seafood night once a week, which I have taken responsibility for. It seemed easy enough. I was wrong. 

He is quite picky when it comes to seafood. He feels that cooking it in too much sauce or flavors takes it away from its natural delicate flavor. This makes my fish dishes somewhat lacking in creativity. Cooking fish also requires a certain finesse. If you turn it too soon, it would be too raw. Leave it a minute too late and you’d overcook it. 

That’s why I’ve had a small proud moment last night when I’ve managed to prepare a lovely and delicious dinner of perfectly cooked Sesame Crusted Tuna Steaks. The steak literally took five minutes start to finish, but looked and tasted quite impressive. 


Sesame Crusted Tuna Steaks
Simple and easy. Crunchy crusted pink tuna flakes.
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Prep Time
2 min
Cook Time
5 min
Prep Time
2 min
Cook Time
5 min
  1. Tuna Fillet
  2. Sesame Seeds
  3. Salt and Black Pepper
  4. Vegetable oil
  1. Heat the pan/griddle with a thin coat of vegetable oil.
  2. Pat the fillets dry
  3. Equally distribute sesame seeds, a lot of salt and pepper all over a chopping board
  4. Take a fillet and press each side on the board, ensuring that both sides are thinly encrusted with the sesame seeds
  5. Put on the hot griddle pan and LEAVE IT. You will know it is ready when you see the side of the tuna turning opaque / brown. Flip and cook the other side. This takes 2-3 minutes on each side. The center of the steak should be pink and raw.
  6. Serve right away!
  1. If you want it more cooked, leave it on a little longer. I really recommend the tuna steaks rare though!
  2. I didn't have to prepare a dipping sauce, but if you prefer some, this is best served with wasabi and soy sauce!
Upraised Living
I think it is important to note that this is one of those circumstances that require the proper selection of the freshest ingredients (or ingredient, in this case). Because of weekly fish night, I have managed to have a good relationship with the local fishmonger.  They are able to recommend on which days which fish is best to buy. I get inspiration on what to cook with what they recommend I get. (In this case, Friday apparently was tuna day!)

I feel the same about my produce guys and our local butcher shop. There is something about buying from your friendly neighborhood shops that feels personal and special. Might just be me, but I highly recommend you find them and show them some support. 

So. As I was saying, get a hold of some beautiful fresh tuna, and try making these Sesame Crusted Tuna Steaks. I served it with steamed white rice and an amazing side of Szechuan Aubergine, which I’ll share in my next post.

Try it and let me know how it goes. Happy cooking!




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