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Sesame Crusted Ahi Tuna Steak

This grilled ahi tuna steak is served with a cooling cucumber salad, creamy avocado, and a punchy wasabi soy dipping sauce.
5 from 1 vote


Ahi Tuna.

  • 2 4-6 oz ahi tuna steaks
  • 2 TBSP sesame oil
  • Kosher salt and cracked black pepper
  • Sesame seeds (optional)

Cucumber Salad.

  • 2 cucumbers; ribboned, spiralized, or sliced, to ribbon the cucumbers, simple peel away at the cucumbers with a vegetable peeler, forming ribbons. Stop once you get to the seeds. Do this one each side of the cucumber.
  • 2 tsp sesame oil
  • 1.5 TBSP rice vinegar
  • 2 tsp sesame seeds

Wasabi Dressing.

  • 4 TBSP Kikkoman soy sauce
  • 1/2 tsp wasabi paste
  • 2 TBSP scallions, thinly sliced


  • Heat a clean grill to high heat. Using an oil with a high smoke point, oil/season the grill to give is a slick surface.
  • Brush each side of the ahi tuna fillets with 1/2 TBSP of sesame oil. Sprinkle each side with salt, pepper, and sesame seeds. Gently press the sesame seeds down into the fillets to secure them a bit.
  • Place the fillets onto the grill and sear them for about 1.5 minutes. Carefully flip the fillets and let them grill for another 1-1.5 minutes.
  • When done, remove the fillets from the grill and let them rest for about 5-10 minutes.

Spiralized Cucumber Salad.

  • Toss the cucumber in a bowl and drizzle them with sesame oil and rice vinegar. Sprinkle sesame seeds over the cucumbers, toss to coat, and set aside.

Wasabi Soy Dipping Sauce.

  • Whisk the soy sauce and wasabi paste together in a small bowl until the mixture is cohesive. Taste, and adjust wasabi paste to your preference. Add the sliced scallions and serve as a dipper for the tuna and cucumbers.


  • Plate the cucumber salad. Slice each fillet of tuna against the grain and plate alongside the salad. Top the salad with sliced avocado and serve everything with the dipping sauce.