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Sesame Crusted Tuna Steaks with Tangy Coconut Aminos Honey Sauce

This recipe features perfectly seared sesame-crusted tuna steaks—kept rare in the center for silky texture—paired with a bold, homemade Tangy Coconut Aminos Honey Sauce. The sauce delivers rich umami, subtle sweetness, and customizable heat from fresh ginger (and optional real wasabi), making it an ideal dipping companion, glaze, or drizzle for the nutty, crunchy sesame exterior.

Tangy Coconut Aminos Honey Sauce

Ingredients

  • ⅔ cup coconut aminos
  • ¼ cup organic honey
  • ⅛ tsp MSG
  • ½ Tbsp Worcestershire sauce
  • Fresh ginger, minced, to taste
  • Wasabi (optional – use only if you can find real wasabi; to taste)

Instructions

  1. In a small bowl, whisk together the coconut aminos, honey, MSG, and Worcestershire sauce until smooth and fully combined.
  2. Mince or finely grate fresh ginger to taste and add it to the mixture. If using wasabi, add it to taste as well (start small, as it can be quite potent).
  3. Whisk again to incorporate the ginger (and wasabi, if using).

The sauce can be made ahead of time. Transfer to an airtight container and refrigerate for up to 7 days.

This makes a tangy, umami-rich sauce with a touch of sweetness and optional heat—perfect as a marinade, dipping sauce, or glaze. Enjoy experimenting with the ginger and wasabi levels to suit your preference!

Notes

The sauce is versatile—great as a drizzle, dip, or even a marinade if you want to prep ahead.

Pairs well with rice, grilled vegetables, or a simple cucumber salad.

Sesame Crusted Tuna Steaks

This is a quick, high-heat sear method for achieving a perfect rare center with a flavorful, crunchy sesame crust. The tuna stays cold until the moment it hits the pan for maximum contrast between the seared exterior and cool, silky interior. Serve with your Tangy Coconut Aminos Honey Sauce for dipping, or enjoy as is with the fresh green onion garnish. Ideal for two people as a main dish.

Ingredients

  • 1.5 to 1.75 inch thick tuna steaks (about 1.5 lb total for two people)
  • Sesame seeds (enough to liberally coat all sides and edges)
  • Maldon salt (to taste, for liberal coating)
  • Black pepper (a little bit, to taste)
  • Naturally filtered avocado oil (high smoke point; only enough to coat the pan)
  • Fresh green onions, sliced (for garnish)

Instructions

  1. Keep the tuna steaks in the fridge until the very last second—do not bring them to room temperature.
  2. Pat the tuna steaks completely dry with paper towels.
  3. Liberally coat all sides and edges of the steaks with sesame seeds, Maldon salt, and a little bit of black pepper. Press gently to help the coating adhere.
  4. Heat a stainless steel pan over high heat until it reaches the Leidenfrost effect (test by flicking a splash of water onto the surface—it should bead up and dance across the pan rather than evaporate immediately).
  5. Add just enough naturally filtered avocado oil to coat the bottom of the pan lightly. If you accidentally add too much, pour out the excess. The pan and oil should be as hot as possible without the oil beginning to smoke.
  6. Carefully place the tuna steaks in the pan and sear for 80–90 seconds per side without moving them. This creates a nice crust.
  7. Remove the steaks to a wire rack.
  8. Working one piece at a time, return each steak to the hot pan to sear the edges for about 30 seconds per side (rotate to hit all four edges if needed).
  9. Once all edges are seared, return the steaks to the wire rack and let them rest for 2–3 minutes.
  10. After resting, slice the tuna against the grain into ¼-inch thick strips.
  11. Arrange the slices on a serving board or plates and garnish generously with sliced fresh green onions.

Serve immediately while the exterior is still warm and the center remains rare. Pair with a crisp white wine like a Sancerre—delicious!