Sesame-Crusted Tuna with Asian Citrus Slaw

2 people
Prep Time:
00h 15
Cook Time:
00h 05

An easy-to-prepare dinner for that date night out feeling. This white-cloth, restaurant-quality dish takes no time to prepare. Double the slaw recipe & serve with grilled shrimp for lunch the next day.


Wine Pairing: Oaked Chardonnay or Dry Rosé

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Ingredients and Method


  • 2 x 6 ounce tuna steaks
  • 3 tablespoons vegetable oil
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup black & white sesame seeds
  • 1 tablespoon sesame oil
  • 1/2 tablespoon soy sauce
  • 1/2 lime, juiced
  • 2 teaspoons rice wine vinegar
  • 1/2 tablespoon cilantro, chopped
  • salt and pepper to taste
  • 3 scallions bias-sliced thinly
  • 1/2 cup Napa cabbage, halved, cored, quartered, thinly sliced
  • 1 carrot, shredded
  • 1/2 tablespoon cilantro, chopped
  • 1/2 red Fresno chili sliced on a bias, thinly (optional)


  1. MAKE THE DRESSING: In a medium bowl, whisk together the sesame oil, soy sauce, lime juice, vinegar and cilantro until well mixed. Add salt and pepper to taste.
  2. ASSEMBLE THE SLAW: Working with the dressing bowl add the scallions, cabbage, carrot, cilantro, chili and ½ a tablespoon of the sesame seeds. Toss lightly making sure to coat and mix everything well. Set aside to develop.
  3. SEAR THE TUNA: Preheat a skillet over medium high heat. Mix the sesame seeds and spread out on a plate. Coat both sides of the Tuna with the oil and season with salt and pepper, then press into the sesame seeds to coat. Add remaining oil to hot pan. Place steaks in the pan, and sear for about 30 seconds on each side. Remove from pan and let rest.
  4. SERVE: Slice thin and serve with the Asian slaw and a good soy sauce for dipping if you like.