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Le Chaudron recipe
Thon snacke au sesame
Sesame-crusted seared tuna
⏱ 15 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4very fresh bluefin tuna steaks180 g (6 oz) each
150 g (5 oz)mixed sesame seeds
3 tbspJapanese soy sauce
2 tbsptoasted sesame oil
1 tbspgrated fresh ginger
2 tbsprice vinegar
1 tspwasabi paste
- 4 very fresh bluefin tuna steaks 180 g (6 oz) each
- 150 g (5 oz) mixed sesame seeds
- 3 tbsp Japanese soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tsp wasabi paste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the dipping sauce by mixing the soy sauce, sesame oil, rice vinegar and wasabi.
- Finely grate the fresh ginger on a Microplane and whisk it into the sauce.
- Spread the sesame seeds evenly over the flat plate.
- Season the tuna generously on all sides, then roll it in the sesame seeds.
- Press firmly so the seeds stick and form an even crust.
- Heat the nonstick skillet over very high heat and sear the tuna for 30 seconds per side, leaving the center red.
- Slice right away into even slices, Japanese style, and serve with the soy-sesame sauce.
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