Grilled Tuna Steaks With Asian Sesame Crust

4 people
Prep Time:
00h 10
Cook Time:
00h 06

A 20-minute soy-ginger marinade gets you started. As little as three minutes per side on the grill yields 52 grams of protein per serving.

Credit: This inspiring recipe is brought to you by Jessica Harlan. You can view this recipe on the The Spruce Eats website. 

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Ingredients and Method


  • 1/2 cup low-sodium soy sauce
  • 1/4 cup scallions, chopped (white and green parts)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ginger, freshly grated
  • 4 tuna
  • 1/2 cup sesame seeds (white and black combined or white only)
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water


  1. Gather the ingredients.
  2. In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
  3. Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes.
  4. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
  5. Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
  6. Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
  7. If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side.
  8. Remove the steaks from the grill and keep warm.
  9. While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
  10. To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.