Q: How do I choose tuna for searing?

A: Look for sashimi-grade or sushi-grade steaks at a trusted fishmonger.

Q: My sesame seeds burned—what went wrong?

A: Lower the heat slightly and toast seeds separately before adding to tuna.

Q: Can I sous-vide the tuna first?

A: Yes—cook at 46°C for 30 minutes, then sear for crust.

Q: Is it safe to eat rare tuna?

A: When sashimi-grade, yes. It’s flash-seared, locking in juices but safe to consume.

Q: What if I don’t have rice vinegar?

A: Replace with lemon or lime juice at half quantity.

Q: How do I store leftover tuna?

A: Refrigerate in airtight container for up to 1 day—best fresh.

Q: Can I grill the tuna instead of pan-searing?

A: Absolutely—use a hot grill and sesame oil to prevent sticking.

Q: Can I make the sauce ahead?

A: Yes—store in fridge up to 3 days. Warm gently before serving.

Q: What sides pair best?

A: Light salads, rice bowls, or steamed veggies complement it well.

Q: Can I use black sesame seeds alone?

A: Yes—black seeds lend striking contrast and equal flavour.

Bife de Atum Grelhado com Crosta de Gergelim e Chuvisco de Soja e Gengibre

Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Rated 4.0 stars by 1 users

Cuisine

Asian-inspired

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Calories

210

A perfectly seared tuna steak is a testament to simple ingredients and precise technique. By coating the fish in a crunchy sesame seed crust, you get a delightful textural contrast to the tender, rare centre.

The soy-ginger drizzle—bright with vinegar, sweet with honey, and warmed by ginger—elevates the dish, cutting through the richness of the tuna.

This recipe is ideal when you crave something light yet satisfying. It takes just minutes to prepare, yet looks and tastes like a restaurant entrée.

Whether you serve it as a main with steamed greens and rice, or slice it thin for a shareable starter, it’s guaranteed to impress.

The key is high heat, a hot pan, and timing—sear quickly to lock in juices, and rest briefly so the steak remains succulent.

Image of Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Ingredients

4 tuna steaks (about 150g each, 2–3cm thick)
2 tablespoons sesame oil
3 tablespoons black and white sesame seeds, mixed
1 tablespoon olive oil
Salt and freshly ground black pepper

For the soy-ginger drizzle

4 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 teaspoon toasted sesame oil
Optional: 1 teaspoon sriracha or chilli oil for heat

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Directions

Pat tuna steaks dry and brush all over with sesame oil. Season lightly with salt and pepper.
Press sesame seeds onto all sides of each steak to form a crust.
Heat olive oil in a heavy skillet or cast-iron pan over high heat until shimmering.
Sear tuna steaks 1½ minutes per side for rare (2–2½ minutes for medium rare). Remove and rest 2 minutes.
Meanwhile, whisk together soy sauce, vinegar, honey, ginger, garlic, sesame oil, and optional chilli.
Slice tuna against the grain into 1cm slices. Drizzle with soy-ginger sauce. Serve immediately.

Nutrition

Serving Size: 1
per serving: Calories; 210

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 1 grams; 5%
Cholesterol: 55 milligrams; 18%
Sodium: 610 milligrams; 27%
Carbs: 5 grams; 2%
Protein: 25 grams
Sugar: 3 grams
Fiber: 1 grams; 4%

Dicas para cozinhar bife de atum

Use atum de qualidade sashimi para melhor textura e segurança.
Seque bem - a umidade evita a queima adequada.
Pré-aqueça a panela até ficar bem quente antes de adicionar o atum.
Não mova o bife enquanto o grelha para formar uma boa crosta.
Procure brevemente por um centro raro; o atum cozinha demais rapidamente.
Deixe o atum descansar 2 minutos antes de fatiar.
Corte na contramão para ficar mais macio.
Torre levemente as sementes de gergelim com antecedência para obter mais aroma.
Ajuste a garoa de soja e gengibre a gosto - adicione pimenta para temperar.
Sirva imediatamente; o atum fica mais gostoso recém-saído do fogo.

Sirva com sugestões

Arroz de jasmim cozido no vapor ou arroz de sushi
Salada rápida de pepino em conserva
Maionese de wasabi ou aioli
Bok choy salteado ou espinafre baby
Molho de manga ou fatias de abacate
Vagens de Edamame
Salada de algas marinhas
Arroz de coco e limão
Salada de gengibre e cenoura
Molho de gergelim e gengibre

Perguntas frequentes

P: Como escolho o atum para tostar?
R: Procure bifes de sashimi ou de sushi em uma peixaria de confiança.

P: Minhas sementes de gergelim queimaram – o que deu errado?
R: Abaixe um pouco o fogo e torre as sementes separadamente antes de adicioná-las ao atum.

P: Posso sous-vide o atum primeiro?
R: Sim – cozinhe a 46°C por 30 minutos e depois procure a crosta.

P: É seguro comer atum mal passado?
R: Quando for sashimi, sim. É queimado rapidamente, retendo sucos, mas seguro para consumir.

P: E se eu não tiver vinagre de arroz?
R: Substitua por suco de limão ou lima na metade da quantidade.

P: Como guardo as sobras de atum?
R: Leve à geladeira em um recipiente hermético por até 1 dia - de preferência fresco.

P: Posso grelhar o atum em vez de tostá-lo na frigideira?
R: Com certeza - use uma grelha quente e óleo de gergelim para evitar que grude.

P: Posso fazer o molho antes?
R: Sim - guarde na geladeira por até 3 dias. Aqueça delicadamente antes de servir.

P: Quais lados combinam melhor?
R: Saladas leves, tigelas de arroz ou vegetais cozidos no vapor complementam bem.

P: Posso usar apenas sementes de gergelim preto?
R: Sim, as sementes pretas proporcionam um contraste impressionante e um sabor igual.

Chef's Recommendation

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Bife de Atum Grelhado com Crosta de Gergelim e Chuvisco de Soja e Gengibre

Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the soy-ginger drizzle

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar bife de atum

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

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Linguagem

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Seared Tuna Steak with Sesame-Crust and Soy-Ginger Drizzle

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the soy-ginger drizzle

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para cozinhar bife de atum

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

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