This Sesame Crusted Bluefin Tuna Bowl is a perfect combination of flavors and textures that might seem complex, but it’s surprisingly easy to make. With fresh, high-quality ingredients and a quick searing process, you’ll have a restaurant-quality dish ready in no time.
Bluefin tuna is a rich source of high-quality, lean protein, which is essential for muscle repair and overall health. In addition, tuna is a good source of omega-3 fatty acids.
What is the Difference Between Bluefin and Ahi Tuna?
Bluefin and Ahi tuna differ in species, flavor and usage. Bluefin tuna is prized for its rich flavor and high fat content, often reserved for premium dishes, while Ahi tuna is more versatile, milder, and accessible, making it a staple in many kitchens
- Bluefin Tuna: Known for its rich, fatty flavor and deep red color, it is highly prized for sushi and sashimi, but it’s more expensive and less sustainable due to overfishing concerns.
- Ahi Tuna: Includes Yellowfin and Bigeye tuna, offering a milder taste and leaner texture. It’s more affordable, widely available and versatile for various dishes like tuna poke.
Why You Should Make This Sesame Crusted Bluefin Tuna
- Quick and Easy: This seared tuna recipe comes together fast, making it perfect for a busy weeknight dinner, or quick lunch.
- Healthy and Fresh: Packed with lean protein from the tuna, healthy fats from the avocado and crisp freshness from the cucumber, this bowl is as nutritious as it is tasty.
- Flavorful and Versatile: The combination of Ponzu sauce, soy and Sriracha adds a burst of flavor, while the sesame crust gives the tuna a delightful crunch.
- Restaurant Quality at Home: This sushi-style dish is impressive enough for guests, yet simple enough to make at home.
Ingredients
- Bluefin Tuna: Easily substitute with Ahi tuna or Yellowfin tuna. Fresh is best, but you can substitute with frozen tuna that has been properly thawed in the fridge.
- Peanut Oil: Use avocado oil, canola oil or any high smoke-point oil as a substitute.
- Ponzu Sauce: If unavailable, replace with a mixture of soy sauce and lime juice.
- Soy Sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Sriracha: Replace with hot sauce, garlic chili paste or crushed red pepper flakes. Omit, if desired.
- Toasted Sesame Oil: Regular sesame oil can be used.
- Black and White Sesame Seeds: You can use all white or all black sesame seeds if preferred.
- Rice: Add steamed sushi or jasmine rice to make this tuna bowl more filling.
- Additional Garnishes: Consider adding additional garnishes; pickled ginger, scallions, microgreens, nori, radishes, and/or nori.
How to Make Sesame Crusted Bluefin Tuna
- Mix together the sauce ingredients in a small bowl and set aside.
- Slice the cucumber and avocado. Season the avocado slices with a pinch of salt and black pepper.
- In a shallow bowl, mix together the white and black sesame seeds.
- Pat the tuna filet dry and coat all over with lemon juice.
- Place the tuna in the sesame seeds, pressing down to coat the top, bottom, and sides.
- Heat a pan to high and add the peanut oil.
- Once the oil is hot, carefully place the tuna in the pan and sear on all sides for just under a minute on each side and the edges.
- Remove the tuna from the pan and allow it to rest for a few minutes before slicing.
- Arrange the cucumber and avocado slices in a bowl. Place the sliced tuna on top.
- Drizzle with a little of the prepared sauce.
How to Serve and Store Sesame Crusted Tuna
- Serving Suggestions: Enjoy this sesame crusted bluefin tuna bowl as is, or serve it over steamed rice for a more filling meal. The fresh, light flavors pair well with a simple miso soup, or a side of pickled vegetables.
- Storing Leftovers: Store any leftover seared tuna and sauce in an airtight container in the refrigerator for up to two days. To keep the tuna’s texture intact, it’s best to store it unsliced and slice it just before serving.
More Fresh Tuna Recipes to Love
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Sesame Crusted Bluefin Tuna
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Perfectly seared tuna with a crunchy sesame crust, paired with creamy avocado and crisp cucumber, makes this Sesame Crusted Bluefin Tuna Bowl both delicious and impressive, without the complexity.
Ingredients
- 6–8 ounce bluefin tuna filet
- 1/2 tablespoon fresh lemon juice
- 1/3 cup white sesame seeds
- 1/3 cup black sesame seeds
- 1 tablespoon peanut oil (or any high smoke-point oil)
- 1 mini cucumber, sliced thin
- 1/2 avocado, sliced
- 1/2 cup microgreens, for garnish (optional)
- Pinch of salt
- Pinch of black pepper
For the Sauce:
- 1/2 cup Ponzu sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons Sriracha
Instructions
- In a small bowl, combine Ponzu sauce, soy sauce, toasted sesame oil and Sriracha. Mix well and set aside.
- Slice the cucumber and avocado. Season the avocado slices with a pinch of salt and black pepper.
- In a shallow bowl, mix together the white and black sesame seeds.
- Pat the tuna filet dry and coat all over with lemon juice.
- Place the tuna in the sesame seeds, pressing down to coat the top, bottom, and sides.
- Heat a pan to high and add the peanut oil.
- Once the oil is hot, carefully place the tuna in the pan and sear on all sides for just under a minute on each side and the edges.
- Remove the tuna from the pan and allow it to rest for a few minutes before slicing.
- Arrange the cucumber and avocado slices in a bowl. Place the sliced tuna on top.
- Drizzle a little of the prepared sauce over the tuna and cucumbers.
- Serve immediately.
- ENJOY!
Notes
- Use fresh, high-quality tuna, ideally sushi-grade Bluefin or Ahi, for the best flavor and texture.
- If using frozen tuna, be sure to thaw properly in the fridge.
- As an alternative, coat the tuna in soy sauce instead of lemon juice.
- Press the sesame seeds firmly onto the tuna to ensure an even crust and prevent them from falling off during searing.
- Use a high-smoke point oil for searing. This will help to prevent the oil from breaking down which can produce an unpleasant flavor.
- Avoid overcooking by searing the tuna quickly over high heat, just under a minute on each side, to keep the center rare and tender.
- Let the tuna rest for a few minutes before slicing, which helps retain moisture and makes slicing easier.
- For a better presentation, slice the tuna thinly with a sharp knife.
- Customize the sauce to your taste by adjusting the Sriracha or soy sauce as needed.
- Serve the bowl immediately after assembling to enjoy the contrast between the warm tuna and the cool cucumber and avocado.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Easy
- Cuisine: Seafood
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