Seared Tuna Steaks with Sesame Seeds

Seared Tuna Steaks with Sesame Seeds

Fresh tuna marinated in Kikkoman Ponzu, quickly seared so that it remains pink and rare in the centre. The sesame seeds add a nice texture contrast and the mangetout side dish adds colour and crunch. Serve as a starter course.

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  • Serves4
  • Preparation Time8 mins
  • Additional Timeplus 1 hour marinating
  • Cooking Time2 mins

Nutrition per serving

  • Energy153 Kcals


  • 2 tuna steaks about 150 g each and 2 cm of thick, without skin
  • 4 tbsp Kikkoman Ponzu Soy Sauce
  • 20 g fresh ginger
  • 1 clove garlic, crushed
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp of olive oil
  • Pepper

To accompany:


Peel the ginger and grate it into shallow dish, add the crushed garlic and pour in 4 tbsp Ponzu sauce. Mix, then lay in the tuna steaks, coat them in the sauce, and allow to marinate for 1 hour in the fridge, turning them from time to time.

Prepare the vegetables: plunge the mangetout in boiling salted water for 2 minutes, then drain and pass under cold water to stop them cooking, then put in a salad bowl. Cut the small courgette into thin strips and finely slice the red onion and add to the mangetout. Pour 1 tbsp of Ponzu sauce over the vegetables, toss, then set aside.

Mix the sesame seeds on a plate. Lift the tuna steaks from the marinade (reserving the liquid), roll them in the sesame seeds. Heat the oil in a frying pan until very hot, then fry the tuna steaks for 1 minute each side.Remove the tuna from the frying pan. Season with pepper.

Pour in the remaining marinade into the frying pan, bring to a boil for 2 minutes and remove from heat. Cut the tuna in 1/2-inch strips. To serve: divide the vegetables on the plates, lay the tuna slices and top with the hot sauce.

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