To achieve the perfect crust, prepare a coating for Gordon Ramsay’s pan seared sesame tuna. Start by coating the tuna in an egg wash to ensure the sesame seeds adhere uniformly. Heat the grapeseed oil in a large sauté pan until it reaches a medium-high temperature. Place the sesame-crusted tuna in the pan, adding butter for flavor and to aid in searing. Each side should be cooked for approximately 30 seconds for an ideal sear. Once seared, set the tuna aside to rest before slicing it.
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Pan Seared Sesame Crusted Tuna Recipe
Ingredients
Tuna
- 1–2 Tbsp. Grapeseed oil
- 1 pound sushi-grade tuna, cut into four 4 Oz. blocks
- 1 stick of butter melted to coat 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 is also called cha soba and is 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
Instructions
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, and butter for 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 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.
Video
Notes
How Do You Sear Tuna with Sesame Seeds?
To sear tuna with sesame seeds, first coat the tuna steaks evenly with sesame seeds on all sides. You can do this by pressing the tuna into a plate of sesame seeds. Next, heat a pan over medium-high heat and add a small amount of oil. Once the oil is hot, place the sesame-coated tuna steaks in the pan. Sear the tuna for about 1 to 2 minutes on each side for rare to medium-rare, depending on the thickness of the steaks. For well-done, cook for a few minutes longer, but be mindful that tuna can dry if overcooked.
Should Tuna Steaks Be Chilled Before Searing?
Tuna steaks should be at room temperature before searing. If they are too cold, the pan’s temperature might drop too much, preventing a good sear. Also, cold tuna will not cook evenly. Remove the tuna from the refrigerator about 15-20 minutes before cooking to allow it to come to room temperature.
What Is the Optimal Type of Pan for Searing Tuna?
The best type of pan for searing tuna is a heavy-bottomed skillet, such as cast iron or stainless steel. These pans retain heat well and can achieve the high temperatures needed for a good sear without burning the sesame seeds.
Which Oil Is Most Suitable for Searing Tuna?
The most suitable oil for searing tuna is one with a high smoke point, such as grapeseed, canola, vegetable, or avocado oil. These oils can withstand the high heat necessary for searing without burning. It’s best to avoid oils with low smoke points, like extra virgin olive oil, as they can impart a bitter taste and potentially ruin the sear.
Summing Up
As the seared sesame crust of the tuna cools slightly on your plate, revealing a blush of pink within the expertly cooked fish, the complex dance of textures and flavors truly sings. This recipe, which balances the boldness of a seared outer shell with the subtlety of perfectly tender tuna at its core, is a testament to the technique and simplicity championed by great chefs.
Accompanied by the nuttiness of the sesame seeds and the gentle bite of soba noodles, adorned with a dressing that whispers hints of ginger and scallion, it’s a dish that invites you to savor each harmonious forkful, celebrating the purity of the sea mingled with the warmth of the kitchen.
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