Sesame Crusted Pan Seared Tuna


The tuna is lightly pan seared with a sesame crust; when purchasing tuna, select labeled with “sushi grade” from a trusted fresh fish market or the fish section of your grocery store. The green tea soba noodles-cha soba can be found in Asian markets; if not available, I substitute regular buckwheat soba noodles.

Tataki is a Japanese cuisine cooking technique. The meat or fish is seared very quickly over an open flame or in a hot pan. It’s marinated in vinegar, then slice thinly, seasoned ginger. The seared meat or fish can also be served with soy sauce and garnished like raw fish Sashimi.

How to Make Gordon Ramsay Pan Seared Sesame Crusted Tuna

This guide explains how to make pan seared sesame-crusted tuna with soba green tea, colored noodles. Now gather your equipment, and let’s start cooking.

1. Searing the Tuna Tataki: Brush Tuna with melted butter, coat with sesame seeds. Heat the oil in a large sauté pan over medium-high heat.  Add the sesame-crusted tuna,  sear, butter bast about 30 seconds per side. Remove the tuna from the pan and let it rest. Slice the tuna.

2. Cooking Soba Noodles: Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Transfer to a bowl and toss with three tablespoons of the sesame dressing and sesame seeds.

3. Making the Sesame Dressing: Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine. Whisk in the vegetable and sesame oils until well emulsified. Fold in the sliced scallions. Separate 1 Tbsp. of dressing and set aside to drizzle over tuna.

4. Plating Tuna: Divide the soba noodles among 4 plates. Top with sliced tuna and drizzle with sesame dressing. Garnish with more sliced scallion.

Easy Pan Seared Tuna Steak Recipe

4 from 5 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Pan seared sesame-crusted tuna, soba green tea, colored noodles.

Ingredients

  • Tuna
  • 1–2 Tbsp. Grapeseed oil

  • 1 pound sushi-grade tuna, cut into four 4 Oz. blocks

  • 1 stick butter melted for coating fish

  • 6 Tbsp. white and black sesame seeds

  • Green Tea Soba Noodles
  • 6 Oz. green tea soba noodles or other dried soba noodles (the green tea variety are also called cha soba and available at specialty Asian markets)

  • 1 Tbsp. mixed toasted white and black sesame seeds

  • Sesame Dressing
  • 1 ¼ tablespoons soy sauce

  • ¼ tablespoon rice vinegar

  • 1 teaspoon honey

  • 1 teaspoon fresh minced ginger

  • 1 ½ tablespoons vegetable oil

  • ½ tablespoon sesame oil

  • 1 tablespoon sliced scallions, plus more for garnish

Directions

  • Searing the Tuna Tataki
  • Coat Tuna with egg wash, coat with sesame seeds
  • Heat the oil in a large sauté pan over medium-high heat.  Add the sesame-crusted tuna,  sear, butter bast about 30 seconds per side. Remove the tuna from the pan and let it rest. Slice the tuna.
  • Cooking Soba Noodles
  • Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Transfer to a bowl and toss with three tablespoons of the sesame dressing and sesame seeds.
  • Making the Sesame Dressing
  • Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine. Whisk in the vegetable and sesame oils until well emulsified. Fold in the sliced scallions. Separate 1 Tbsp. of dressing and set aside to drizzle over tuna.
  • Plating Tuna
  • Divide the soba noodles among 4 plates. Top with sliced tuna and drizzle with sesame dressing. Garnish with more sliced scallion.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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