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Gordon Ramsay’s Seared Sesame Crusted Tuna Recipe

Written by MasterClass

Last updated: Dec 14, 2024 • 5 min read

With its firm, lean meat and distinctive flavor, tuna is a versatile fish that’s suited to both raw and cooked dishes. Chef Gordon Ramsay, of the eponymous Michelin-starred Restaurant Gordon Ramsay and the Las Vegas restaurant Hell’s Kitchen, demonstrates the versatility of this popular fish with his recipe for sesame seared tuna steaks.

Encrusting the tuna with sesame seeds provides an Asian flair, protecting the meat during the sear and adding a nutty flavor as the seeds toast. This technique also works well with other fish that have little fat and no skin, such as swordfish and mahi mahi. A whisked egg white helps the sesame seeds stick to the fish. Chef Ramsay adds lime zest to the loin under the crust and again when plating to infuse fragrance throughout the dish. Searing happens quickly with tuna—only 30 seconds on each side over medium heat. If the pan gets too hot, add a touch of cold oil to keep the sesame seeds from burning.

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Tips for Cooking Tuna Steaks

  • Buy the right fish. There are multiple varieties of tuna. Bluefin tuna is prized for its strong flavor, red color, and higher fat content, but it’s also more expensive and harder to find. Ahi tuna (also known as yellowfin tuna) is widely available, and offers a lighter taste, texture, and color. When buying tuna, look for fresh cuts of fish that are red or pink, not brown, and have a clean, fresh ocean smell, rather than an unpleasant, fishy odor.
  • Cut tuna steaks thick. If you’re cutting a tuna loin into steaks at home, be sure to leave your steaks thick. The thicker you cut your tuna steaks, the juicier they will stay during the cooking process.
  • Sear briefly over high or medium-high heat. Unlike salmon, tuna contains very little fat, which means it can easily become dry and crumbly when overcooked. Instead, use the high heat of a skillet or grill to sear both sides of your steak. This will impart color and flavor to the surface of the meat, while keeping the interior moist and delicious.

How to Sear Tuna: Step-by-Step Guide

Gordon Ramsay salt

1. Combine the white and black sesame seeds in a small bowl and set aside. Season all sides of the tuna steaks with a few pinches of salt each and one twist of fresh cracked black pepper on each side.

Gordon Ramsay zesting lime onto tuna

2. In a medium sized mixing bowl, whisk the egg whites to stiff peaks. Use a pastry brush to paint a thin, even layer of whipped egg whites over the tuna flesh. Zest both limes over the tops and bottoms of the tuna.

Tuna steak on plate with sesame seeds

3. Pour the mixed sesame seeds onto a plate or sheet tray. Roll the sides and ends of the tune into the seeds to coat. Use your hands to pack the seeds on evenly and set aside on a clean tray.

Gordon Ramsay basting seared tuna on pan

4. Heat grapeseed oil in a medium non-stick sauté pan over medium heat for 3 minutes. Do not let the oil get hot to the point where it starts smoking or it will burn the sesame seeds before cooking the fish. Do not let the oil get too cold, or the fish will overcook before any color is achieved. Start with only one tuna portion at a time to get familiar with the cooking process. Set the sesame-crusted tuna steaks in the oil. Tilt the sauté pan to create a reservoir of hot oil in the bottom edge of the pan, keeping the tuna loin close to the elevated edge of the pan, away from the oil.

Sesame Seed Crusted Tuna Recipe With Yuzu-Sesame Seed Dressing and Microgreen Salad

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511 Ratings | Rate Now

makes

4

prep time

15 min

total time

30 min

cook time

15 min

Ingredients

Yuzu-Sesame Seed Dressing:

Sesame Crusted Tuna:

Microgreens Salad:

To Make Sesame Crusted Tuna

  1. 1

    Combine the white and black sesame seeds in a small bowl and set aside. Season all sides of the tuna steaks with a few pinches of salt each and one twist of fresh cracked black pepper on each side.

  2. 2

    In a medium sized mixing bowl, whisk the egg whites to stiff peaks. Use a pastry brush to paint a thin, even layer of whipped egg whites over the tuna flesh. Zest both limes over the tops and bottoms of the tuna.

  3. 3

    Pour the mixed sesame seeds onto a plate or sheet tray. Roll the sides and ends of the tune into the seeds to coat. Use your hands to pack the seeds on evenly and set aside on a clean tray.

  4. 4

    Heat grapeseed oil in a medium non-stick sauté pan over medium heat for 3 minutes. Do not let the oil get hot to the point where it starts smoking or it will burn the sesame seeds before cooking the fish. Do not let the oil get too cold, or the fish will overcook before any color is achieved. Start with only one tuna portion at a time to get familiar with the cooking process. Set the sesame-crusted tuna steaks in the oil. Tilt the sauté pan to create a reservoir of hot oil in the bottom edge of the pan, keeping the tuna loin close to the elevated edge of the pan, away from the oil.

To Make Yuzu-Sesame Seed Dressing

  1. 1

    In a medium-sized mixing bowl, whisk together the yuzu, lime juice, and lime zest.

  2. 2

    Slowly add in the sesame seed oil and olive oil.

  3. 3

    Season to taste with salt and black pepper and sprinkle in the cilantro.

To Make Microgreens Salad

  1. 1

    Combine all of the microgreens and reserve.

To Plate

  1. 1

    On a clean cutting board, slice the ends off the tuna, then slice the tuna into five slices each. Don’t push the knife down while cutting: just rock it back and forth and gravity will do the work for you.

  2. 2

    Spoon some of the dressing around the plate and over the center of the tuna slices.

  3. 3

    Finish with a pinch of the microgreen salad over the top of the tuna slices and a wreath of microgreen salad around the plate.

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