Sesame Crusted Tuna Akami
Sesame-crusted tuna Akami is a classic Japanese dish with a buttery, melt-in-the-mouth texture and nutty, crunchy crust. Here's how to make perfectly seared tuna with sesame seed crust.
Equipment
- Frying pan with a flat base
- tongs
- sharp knife
Ingredients
- 500 grams (1 lb) Tuna akami sushi grade
- 3 tablespoon black sesame seeds
- 3 tablespoon white sesame seeds /golden sesame seeds
- salt and pepper
- 1 teaspoon sesame oil
Instructions
- Cut a piece of parchment paper that is large enough to fit the tuna on it, but not larger than the base of your frying pan.
- Pat the tuna dry with a paper towel. Prepare a shallow dish or plate with your mixed sesame seeds, salt, and pepper.
- Press the tuna into the sesame crust mix on all sides to evenly coat it all over.
- Lightly grease both sides of the parchment paper with oil and place it in a frying pan over medium-high heat.
- When the pan is hot, sear the sesame-crusted tuna for 10-20 seconds on each side, turning it gently with tongs.
- Slice the seared tuna with a very sharp knife and serve with soy dipping sauce and sushi rice.
Video
Notes
As a main meal, I allow 200-250 grams of raw tuna per person, around half a pound.
I use Bluefin Tuna Akami for this recipe. You can also use Otoro or Chutoro cuts.
Make sure the piece of tuna sits flat inside the pan you are using for an even sear. Cut it in half if this works better for you.
You don't have to use the parchment paper trick, but this eliminates sticking to the pan and therefore preserves the sesame seed crust from flaking off.
Nutrition
Calories: 424kcalCarbohydrates: 2gProtein: 60gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 98mgPotassium: 667mgFiber: 1gSugar: 0.02gVitamin A: 5458IUCalcium: 98mgIron: 4mg
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