Sesame Crusted Tuna with Ginger Dipping Sauce





6 tablespoons white sesame seeds

3 tablespoons black sesame seeds

1 pound sushi-grade yellowfin tuna, cut into 4-ounce rectangular pieces

1 tablespoon oil or spray of oil 

Dipping Sauce

2 tbsp mirin

1 tbsp white miso

1 tsp rice wine vinegar

1 spring onion, green part only, cut into rounds

2 teaspoons grated fresh ginger

¼ teaspoon sesame oil

? teaspoon red-pepper flakes or 1 red chilli, finely sliced.

2 teaspoons low-sodium soy sauce (optional)





Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into slices. Serve with dipping sauce


Combine mirin, miso,rice wine vinegar, ginger, soy sauce, red-pepper flakes or red chilli, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced spring onion.