This sesame-sriracha crusted ahi tuna recipe is low in sodium, but still packed with flavor. The garlic and spice from the Sriracha combined with the subtle sweetness of the sesame oil strikes a great balance. Moreover, according to studies, Sriracha is good for your heart and speeds up your metabolism -- give it a try!
Reprinted with permission from The Sriracha Cookbook by Randy Clemens. Copyright © 2011 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Photo © 2011 Leo Gong.
- 2 tbsp sriracha
- 1 1/2 tbsp toasted sesame oil
- 2 1/2 lbs sushi-grade ahi tuna loin, cut crosswise into 3 even pieces
- 1/2 cup black sesame seeds, lightly toasted
- 1/2 cup white sesame seeds, lightly toasted
- steamed rice, to serve
- steamed vegetables, to serve
- sliced green onions, green part only, for garnish
1. Preheat a large cast-iron skillet over very high heat.
2. In a large mixing bowl, combine the Sriracha and 1/2 tablespoon of the sesame oil. Add the tuna and turn to coat on all sides.
3. Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.
4. Drizzle the remaining 1 tablespoon of sesame oil into the hot skillet. Add the tuna pieces to the pan. Sear each side for 30 seconds. Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes.
5. Using a long, sharp slicing knife or chef's knife, cut the tuna into 1/2-inch-thick slices.
6. Serve over a bowl of steamed rice and vegetables. Garnish with green onions and serve immediately.
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This recipe was recently featured in The Truth Behind America’s Biggest Foods: Inside America’s Pizza: What You Don’t Know.