Asian-Style Sesame Crusted Tuna with Lemon-Glazed Carrots and Zucchini

This Asian-inspired tuna dish brings together the nutty crunch of sesame seeds with a savory-sweet marinade of soy sauce, fresh ginger and honey. The result is a beautifully seared crust that locks in the tuna’s natural flavor.

Alongside, tender baby carrots and zucchini are quickly cooked with a touch of lemon, creating a bright and refreshing counterpoint to the rich tuna. Ready in about 30 minutes, this meal is perfect for a healthy weeknight dinner that feels special.

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Ingredients

2 tuna steaks (about 6 oz each)View ingredient guideLike ingredientDislike ingredient

3 tablespoons soy sauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon honeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

3 tablespoons sesame seeds (white or mixed)View ingredient guideLike ingredientDislike ingredient

1 tablespoon vegetable oilView ingredient guideLike ingredientDislike ingredient

1 cup baby carrots, halved lengthwiseView ingredient guideLike ingredientDislike ingredient

1 medium zucchini, sliced into half-moonsView ingredient guideLike ingredientDislike ingredient

1 tablespoon lemon juiceView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a shallow dish, whisk together soy sauce, honey and grated ginger. Add tuna steaks and turn to coat. Marinate for 10 minutes at room temperature.
2. Spread sesame seeds on a plate. Remove tuna from marinade (reserve marinade) and press each side into sesame seeds to coat evenly.
3. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tuna steaks and sear for 1-2 minutes per side for medium-rare or longer to your liking. Remove from pan and set aside.
4. In the same skillet, add the reserved marinade, baby carrots and 2 tablespoons water. Cook over medium heat for 3-4 minutes until carrots are tender-crisp.
5. Add zucchini slices and lemon juice to the skillet. Cook for another 2 minutes, stirring occasionally, until zucchini is just tender. Season with salt and pepper.
6. Slice the tuna steaks against the grain. Serve alongside the vegetables, drizzling any pan juices over the top.

Recipe Tips

FAQ

Can I use frozen tuna steaks?

Yes, but thaw them completely in the refrigerator overnight and pat dry before marinating.

What can I substitute for sesame seeds?

You can use crushed peanuts, panko breadcrumbs or even finely chopped almonds for a different crunch.

How do I know when the tuna is done?

For medium-rare, the tuna should be seared on the outside but still translucent in the center. Use a meat thermometer: 125°F for medium-rare, 130°F for medium.