Tuna Sashimi

This recipe is a favorite for many reasons:

  1. It looks and sounds fancy, but is so easy to make
  2. It holds well so can be made in advance
  3. It will impress your guests
  4. It can be shared as an appetizer or makes a yummy dinner
  5. It is DELICIOUS 


  • tuna steak: 2-4 6oz ahi steaks
  • toasted sesame seeds: 2 tablespoons
  • rustic rub: 1 tablespoon
  • sesame oil

Heat a large non-stick skillet on medium/high heat.  Pour a few tablespoons of the sesame oil onto a large plate.  On a second plate combine the sesame seeds and rustic rub.  Begin by dipping the tuna in the sesame oil.  Next, transfer the tuna to the plate with the spice rub.  Gently press the tuna into the blend to ensure it gets fully coated but do not break the flesh.  Using tongs, transfer your tuna into your now hot skillet.  Sear until a thin white layer appears or about 2-3 minutes.  Flip tuna over and repeat on the other side.  The tuna can then be served immediately or refrigerated for a few hours and served cold.  Slice the tuna thinly and fan out onto the platter for a beautiful presentation.

*Tip of the day*

If you cannot find toasted sesame seeds you can easily toast your own.  Pour sesame seeds into a heavy duty skillet and turn heat to medium/low.  Slowly toast seeds until they start to brown and pop.  Immediately pour seeds out of skillet onto a baking sheet to stop cooking and allow to cool.