Can I use frozen tuna for seared tuna steak?

You can, but thaw it completely in the fridge overnight first—ice crystals ruin the crust. I look for individually vacuum-sealed sushi-grade ahi tuna steaks in the freezer section. Just pat them extra dry before seasoning. That said, fresh always gives better texture for that perfect tuna tataki style!

How do I REALLY know if tuna is sushi-grade?

First, ask your fishmonger—they'll know what's safe to eat rare. Look for deep red color (not brownish), firm flesh that springs back when pressed, and labels saying "sashimi-grade" or "#1 ahi." When in doubt? Smell it—fresh tuna should have zero fishy odor, just a clean ocean breeze scent.

Can I cook this tuna steak well-done?

You can , but I'll cry a little! Pan seared tuna turns dry and chalky past medium-rare. If you must, go for medium (opaque about halfway through) by cooking 2-3 minutes per side max. Try slicing one rare steak first—that velvety texture might convert you!

What's the best honey substitute in the soy-ginger drizzle?

For low-carb, sugar-free maple syrup works great. Agave or date syrup add depth if you want natural sweeteners. In a pinch? A pinch of brown sugar dissolved in warm water does the trick—just use half the amount since it's sweeter. Taste as you go!

9-Minute Seared Tuna Steak Recipe

Sesame Crusted Seared Tuna Steak

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A quick and easy restaurant-quality seared tuna steak with a sesame crust and soy-ginger drizzle, perfect for weeknight dinners or low-carb diets.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Pan-searing
Cuisine: Asian-inspired
Diet: Low Calorie

Ingredients

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2 sushi-grade ahi tuna steaks (6 oz each)
2 tbsp sesame seeds (white and black mix)
1 tbsp olive oil
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp grated ginger
1 tsp honey (or sugar-free substitute)
1 tsp lime juice
1/2 tsp crushed red pepper (optional)
Salt and pepper to taste

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Instructions

Pat the tuna steaks dry and season lightly with salt and pepper.
Press the sesame seeds onto both sides of each steak.
Heat olive oil in a skillet over high heat until very hot.
Sear the tuna for 1-2 minutes per side for rare, or longer for medium.
Remove from heat and let rest for 1 minute.
Mix soy sauce, ginger, honey, lime juice, and red pepper for the drizzle.
Slice the tuna against the grain and serve with the soy-ginger drizzle.

Notes

Use sushi-grade tuna for safety.
Slice with a sharp knife for clean cuts.
Pair with a low-carb side like zucchini noodles or a simple salad.
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Nutrition

Serving Size: 1 tuna steak
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/seared-tuna-recipe-sesame-crust/