If your idea of tuna is still stuck at “canned and mixed with mayo,” this
grilled sesame-crusted tuna steaks recipe is about to change your life.
Think steakhouse vibes meets sushi night: meaty, tender ahi tuna, a toasty sesame seed
crust, and a soy–ginger marinade that makes your kitchen smell like your favorite
Asian-inspired bistro. The best part? It cooks in less time than it takes to preheat
your grill.
In this guide, we’ll walk through how to choose the right tuna, build a flavorful
marinade, coat the steaks in sesame seeds, and grill them so the outside is beautifully
seared while the inside stays tender and rosy. You’ll also get plenty of tips on food
safety, doneness levels, side dish ideas, and real-life experiences to help you feel
confident the first time you try it.
Why Sesame-Crusted Tuna Steaks Belong in Your Dinner Rotation
Tuna steaks behave more like beef than like delicate white fish: they’re thick, firm,
and love high heat and fast cooking. When you add a sesame seed crust, you get a
crunchy, nutty exterior that contrasts with the silky center.
Many grilled tuna recipes start with a short soy–ginger–sesame marinade and a quick
sear over very hot heat, usually 1–3 minutes per side depending on thickness.
Professional chefs and seafood experts emphasize that tuna overcooks quickly, so the
goal is to crisp the outside while keeping the middle rare to medium-rare.
Recipe developers also recommend keeping the marinade fairly simpleoften soy sauce,
sesame oil, ginger, garlic, and a little sweetness from honey or brown sugarso you
complement the flavor of the fish instead of drowning it.
Ingredients for Grilled Sesame-Crusted Tuna Steaks
For the Tuna Steaks
- 4 tuna steaks (ahi/yellowfin), about 6–8 ounces each, 1 to 1½ inches thick
- Salt and freshly ground black pepper
For the Soy–Ginger Marinade
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons toasted sesame oil
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
- 1–2 tablespoons honey or brown sugar
- 1–2 tablespoons rice vinegar or lime juice (optional, for brightness)
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (white and green parts), divided
- ½–1 teaspoon crushed red pepper flakes or a small amount of wasabi (optional, for heat)
For the Sesame Crust
- ½ cup white sesame seeds
- ¼ cup black sesame seeds (optional, for color and flavor)
To Serve
- Lime or lemon wedges
- Extra sliced green onions
- Cooked jasmine rice, brown rice, quinoa, or greens
- Steamed or grilled vegetables (like asparagus, bok choy, or snap peas)
Step-by-Step: How to Make Grilled Sesame-Crusted Tuna Steaks
1. Choose and Prep Your Tuna Steaks
Look for fresh, sushi-grade ahi or yellowfin tuna steaks that are firm and deep red
with a clean, ocean-fresh smell. Sushi-grade tuna is often used for seared or rare
preparations, since many people prefer tuna cooked less than the fully cooked
temperatures recommended for other fish.
Pat the tuna steaks dry with paper towels. This helps the marinade cling and gives you
a better sear. Season lightly with salt and pepper on both sides.
2. Mix the Marinade
In a medium bowl, whisk together soy sauce, toasted sesame oil, neutral oil, honey or
brown sugar, rice vinegar or lime juice (if using), grated ginger, minced garlic, and
half of the sliced green onions. This combo mirrors many classic Asian-inspired tuna
marinades that balance salty, nutty, tangy, and sweet.
Taste and adjust: add more honey if you like it sweeter, a dash more vinegar or lime
if you like tang, or a pinch of crushed red pepper if you want subtle heat.
3. Marinate (But Not Too Long!)
Place the tuna steaks in a shallow dish or zip-top bag. Pour the marinade over the
fish, turning to coat the steaks evenly. Let them marinate in the refrigerator for
about 15–20 minutes.
Many recipe developers caution against long marinating times, especially when citrus
or vinegar is involved, because the acid can start to “cook” the tuna, similar to
ceviche.
Short and sweet is the key here: enough time to add flavor, not enough to change the
texture.
4. Preheat the Grill
While the tuna marinates, preheat your grill to high heat. Aim for a very hot grill
many cooks recommend medium-high to high, with temperatures that can reach 500–700°F
for a quick sear.
Clean and oil the grates well so the sesame seeds and tuna don’t stick. A folded paper
towel dipped in oil and held with tongs works nicely.
5. Coat the Tuna in Sesame Seeds
On a plate or shallow dish, mix the white and black sesame seeds. Remove the tuna
steaks from the marinade and let excess marinade drip off. (You can reserve the
marinade and bring it to a boil later to serve as a sauce, if you like.)
Press each tuna steak firmly into the sesame seed mixture, coating all sides. The
marinade helps the seeds stick, just as many sesame-crusted tuna recipes suggest.
6. Grill the Tuna Steaks
Place the sesame-crusted tuna steaks directly on the hot grill. For 1–1½-inch thick
steaks, grill about 1–2 minutes per side for rare to medium-rare, or around 3 minutes
per side for closer to medium, depending on your grill and preference.
You’re looking for a nicely browned or lightly charred sesame crust and grill marks,
while the interior stays rosy. The tuna should still feel slightly soft to the touch
in the center. Because tuna cooks very fast, it’s better to err on the side of
checking early.
7. Check Doneness and Think About Food Safety
The USDA’s general guidance for fish is an internal temperature of 145°F (63°C).
However, many chefs and seafood experts prefer tuna cooked to lower internal
temperatures for the best textureoften rare or medium-rare, where the center remains
cool to warm and pink.
Ultimately, the choice is yours: if you’re using high-quality, sushi-grade tuna and
are comfortable with undercooked fish, rare to medium-rare can be divine. If you’re
pregnant, immunocompromised, serving young children, or simply prefer fully cooked
seafood, follow the USDA recommendation and cook the tuna through. When in doubt, talk
with a healthcare provider about what’s safest for you.
8. Rest, Slice, and Serve
Transfer the tuna steaks to a cutting board and let them rest for a couple of minutes.
This helps the juices redistribute. Slice against the grain into ¼–½ inch slices, or
serve the steaks whole if you prefer.
Top with the remaining green onions, squeeze a little lime or lemon over the top, and
serve immediately over rice, salad greens, or grilled veggies. For extra flavor, drizzle
with a reduced (boiled) marinade or a quick sauce made from soy sauce, sesame oil, and
a touch of honey.
Serving Ideas for Sesame-Crusted Grilled Tuna
-
Tuna bowl: Layer warm rice, sliced grilled tuna, shredded carrots,
cucumber, avocado, and a drizzle of spicy mayo or sriracha. -
Low-carb plate: Serve tuna over a bed of mixed greens, edamame, and
roasted vegetables with a light sesame dressing. -
Summer grill spread: Pair tuna steaks with grilled asparagus, corn
on the cob, and a crunchy slaw. -
Leftovers (if you’re lucky): Thin slices of sesame-crusted tuna are
excellent in wraps, sandwiches, or cold noodle salads.
Nutrition & Health Notes
Tuna is a high-protein, relatively lean fish that’s rich in B vitamins and omega-3
fatty acids, which support heart and brain health.
Because this grilled sesame-crusted tuna steaks recipe uses grilling
instead of deep frying and relies on healthy fats like sesame and a moderate amount of
oil, it can fit nicely into a balanced eating pattern.
One important caveat: large tuna species can contain higher levels of mercury. Health
experts often suggest limiting intake of big predatory fish like tuna, especially for
pregnant individuals and young children.
Enjoying tuna steaks occasionally as part of a varied seafood rotation is a reasonable
compromise for many people.
Common Mistakes When Grilling Tuna Steaks (and How to Avoid Them)
1. Overcooking the Tuna
The number-one mistake is treating tuna like salmon or cod and cooking it until it’s
opaque all the way through, which can make the texture dry and crumbly. Tuna cooks in
minutes, not tens of minutes. Keep the heat high and the time short, and use a timer
if you tend to “just eyeball it.”
2. Marinating Too Long
Acid-heavy marinades left on tuna for hours can start to “cook” the fish before it
ever hits the grill, leaving the texture a little chalky around the edges.
Stick to 15–20 minutes for this recipe.
3. Skipping the Drying Step
Putting wet tuna straight onto the grill can lead to steaming rather than searing.
Patting it dry before coating with sesame seeds helps you get that gorgeous crust.
4. Not Preheating the Grill Enough
High heat is nonnegotiable. A grill that’s just “warm-ish” will cause the tuna to cook
through before getting good color, and the sesame seeds might not toast properly.
5. Forgetting to Oil the Grates
Sesame seeds are a little clingy by nature. A quick oiling of the grill grates makes a
big difference in preventing the crust from sticking when you flip.
Frequently Asked Questions
Can I make this without a grill?
Absolutely. A very hot cast-iron skillet or grill pan on the stovetop works beautifully.
Many sesame-crusted tuna recipes are actually pan-seared rather than grilled; the method
and timing are almost identical.
What’s the best tuna to use?
Sushi-grade ahi or yellowfin tuna steaks (about 1–1½ inches thick) are ideal. Steaks
that are too thin will overcook before the sesame crust browns.
Can I use frozen tuna steaks?
Yes, as long as you thaw them thoroughly in the refrigerator and pat them very dry
before marinating. Frozen tuna is often flash-frozen at sea and can be excellent
quality.
Is sesame-crusted tuna gluten-free?
It can be. If you use tamari or a certified gluten-free soy sauce and check that your
other ingredients are gluten-free, sesame-crusted tuna can be suitable for gluten-free
eaters.
Real-Life Experiences & Extra Tips for Perfect Sesame-Crusted Tuna (Approx. )
The first time most people try grilling tuna steaks, they usually make one of two
mistakes: they either baby the heat (“I don’t want to burn it!”) or walk away for
“just a second” and come back to tuna-flavored shoe leather. I’ve seen both happen at
backyard cookouts, usually with a crowd of hungry friends watching.
One particularly memorable evening, a friend put gorgeous sesame-crusted tuna steaks
on a medium-heat grill while juggling a group chat, a playlist, and a cocktail shaker.
By the time someone remembered the tuna, it had gone from rare to well-done to
“don’t worry, we can flake it over salad.” The sesame crust was still tasty, but the
inside was dry. The lesson was brutally clear: tuna needs your attention… but only for
a few minutes.
After a few tries, you start to develop a feel for it. With a hot grill, a 1–1½-inch
steak really does only need a minute or two per side. I like to set a timer on my
phone for 90 seconds as soon as the steaks hit the grill. When it goes off, I flip the
tuna, set the timer again, and then decide whether I want to stop there (for rare) or
give it another minute per side for medium. That simple habit alone has saved many
dinners.
Another experience-based tip: sesame seeds toast fast. When you press them into the
tuna, some will inevitably fall onto the grill. That’s fine, but if your grill is
extremely hot and your grates are not well-oiled, those loose seeds can burn and
stick, giving off a slightly bitter aroma. A quick scrape between batches and a light
re-oiling of the grates helps keep the flavor clean.
I’ve also noticed that guests are sometimes wary of “raw-looking” tuna if they’re used
to canned tuna salad. It helps to set expectations. Before you grill, explain that
this style of grilled sesame-crusted tuna steaks recipe is closer to
what you’d see at a sushi bar or high-end restaurant: seared on the outside, tender
and pink inside. If anyone prefers their portion more done, you can simply leave their
steak on the grill a minute or two longer.
As for sides, the most successful dinners tend to be the simplest: rice, a crisp salad,
and grilled vegetables. The tuna is the star, and it doesn’t need a complicated
supporting cast. If you want to add a “wow” factor, whisk a quick sauce from boiled
leftover marinade (boiled for at least a minute for safety), plus a squeeze of citrus
and a drizzle of sesame oil. A tiny drizzle goes a long way over sliced tuna.
Finally, don’t be intimidated by the idea of cooking tuna “just right.” The combination
of a short marinade, a sesame seed crust, and blazing-hot heat is very forgiving. Even
if you overshoot a little, the flavors are bold and satisfying. And once you nail it,
sesame-crusted tuna becomes one of those “impress everyone with almost zero effort”
recipes you’ll lean on all summer long.
Conclusion
Grilled sesame-crusted tuna steaks strike a delicious balance between fancy and
doable. With a simple soy–ginger–sesame marinade, a generous coating of sesame seeds,
and a blazing-hot grill, you can turn a handful of ingredients into a restaurant-level
dinner in minutes. Whether you serve the tuna over rice bowls, salads, or alongside
grilled veggies, it’s a high-protein, flavor-packed meal that feels special without
being fussy.
