Seared Tuna with Ponzu for Dipping

Name: Seared Tuna with Ponzu for Dipping
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Yield: 4
Cuisine: 30 Minutes or Less, Seasonal Spring
Ingredients: 2 tuna steaks (about 6 oz each, sushi-grade); 2 tablespoons white sesame seeds; 2 tablespoons black sesame seeds; 1 tablespoon coarse black pepper; 2 tablespoons neutral cooking oil; ⅓ cup Kikkoman® Ponzu, for serving

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Yield

Prep Time

10 minutes

Cook Time

4 minutes

Total Time

14 minutes

kikkoman products used:

Ponzu

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About this recipe

This seared tuna with Kikkoman® Ponzu is proof that fancy doesn’t have to mean complicated. In just 15 minutes, you’ve got perfectly crusted sesame seared tuna—crispy on the outside, beautifully rare in the middle—and a bright, citrusy ponzu dipping sauce that ties it all together. Whether you’re going for a light dinner or an impressive appetizer, this one’s a total crowd-pleaser.

All it takes is a hot pan, sushi-grade tuna, and a simple mix of sesame seeds and black pepper. Give it a quick sear (we’re talking 30–45 seconds on each side), slice it up, and dip into that tangy sauce. Serve it warm or chill it for a cool, sushi-style twist—either way, it’s clean, bold, and surprisingly easy to make at home.

Tips and Tricks

Use a cast iron or heavy-bottomed skillet to get the best sear—just make sure it’s smoking hot before the tuna goes in.
Pat the tuna dry before pressing it into the sesame mixture; it helps everything stick better.
Want extra flair? Serve with a little wasabi, pickled ginger, or avocado on the side.
If you’re not slicing right away, let the tuna rest or chill it briefly for super clean cuts.

ingredients

2 tuna steaks (about 6 oz each, sushi-grade)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon coarse black pepper
2 tablespoons neutral cooking oil
⅓ cup Kikkoman® Ponzu, for serving

directions

Pat tuna steaks dry with paper towels. In a shallow dish or plate, mix the white sesame seeds, black sesame seeds, and cracked black pepper. Press each side of the tuna steaks into the sesame-pepper mixture, coating evenly.
Heat oil in a heavy skillet (cast iron or nonstick) over high heat until shimmering hot. Add the tuna and sear for 30–45 seconds per side (including the edges) for rare doneness. Add another 15–30 seconds for medium-rare.
Let rest for 2–3 minutes, then slice against the grain into ¼–½ inch thick slices. Serve warm or chilled with ponzu sauce for dipping.

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