Gluten Free Sesame Crusted Seared Tuna

Total time26 min

Prep time10 min

Cook time6 min

4.7

(26)

This dish delivers serious restaurant-level drama with a crackling black-and-white sesame crust and a silky, umami-packed dipping sauce — all coming together in under 30 minutes for four people. The key swap that makes this work without gluten is tamari in place of conventional soy sauce, which typically contains wheat. Tamari brings the same deep, savory depth you'd expect, so the dipping sauce — brightened with rice vinegar, fresh ginger, toasted sesame oil, and honey — tastes completely complete. The technique is straightforward: a screaming-hot cast iron skillet and just 60 to 90 seconds per side lock in that gorgeous crust while keeping the interior exactly where you want it. Slicing each steak against the grain right before serving gives you those beautiful, seed-rimmed pieces that look as good as they taste. Scattered scallions on top add a fresh, sharp finish that ties the whole plate together.

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Ingredients

4 servings

For the tuna

4 ahi tuna steaks (about 6 oz each, 1-inch thick)
½ cup white sesame seeds
¼ cup black sesame seeds
1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as avocado oil or canola oil)

For the dipping sauce

¼ cup tamari
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey
1 tsp fresh ginger, finely grated
½ tsp red pepper flakes (optional)

For serving

2 scallions, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, grated ginger, and red pepper flakes, if using, until the honey is fully dissolved. Set aside.
2
Combine the white and black sesame seeds in a shallow dish. Pat the tuna steaks completely dry with paper towels, then season all over with the kosher salt and black pepper.

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