Sesame Crusted Tuna Steaks With Balsamic Sauce

Name: Sesame Crusted Tuna Steaks With Balsamic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 4; 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 2 tablespoons roasted sesame seeds; 2 tablespoons cooking oil; 1 teaspoon sesame oil; 1 tablespoon green onion; 1 clove garlic; 2/3 cup balsamic vinegar; 1/4 cup soy sauce; 1 tablespoon honey

Prep: 15 minsCook: 10 mins

Prep

15 mins

Cook

10 mins

Servings

Difficulty

Hard

Dairy-FreeVegetarianNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because it comes together in just 25 minutes total, yet tastes like something from a fancy restaurant. The sesame crust gives the tuna a wonderful nutty flavor and crispy texture, while the rich balsamic sauce brings everything together beautifully. Tuna is packed with omega 3 fatty acids that are great for heart health, and this dish proves that eating well doesn't have to be complicated or time consuming. Best of all, it uses simple ingredients you probably already have on hand.

Ella x

Ingredients

Servings:

14(6 ounce) tuna steaks (room temperature)
1 teaspoonsalt
1 teaspoonfresh ground pepper
2 tablespoonsroasted sesame seeds
2 tablespoonscooking oil
1 teaspoonsesame oil
1 tablespoongreen onion(finely chopped)
1 clovegarlic(minced)
473 mlbalsamic vinegar
237 mlsoy sauce
1 tablespoonhoney

Detail level

Instructions

1
In a small sauce pan, heat sesame oil.
2
Stir in the green onion and garlic and cook, stirring, for about 1 minute.
3
Add remaining ingredients and heat on medium until reduced by half.
4
Sprinkle the tuna with the pepper, salt, and sesame seeds.
5
Rub into meat to create crust.
6
Heat cooking oil in a large skillet set over medium high.
7
Add the tuna and cook until almost the desired degree of doneness.
8
The tuna will continue to cook slightly after it is removed from the pan.
9
Two or 3 minutes on each side should result in a pink center.
10
Drizzle sauce over the tuna and serve immediately.

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