Recipe by Paula Shoyer

Seared Tuna with Peanut Sauce

add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
20 Minutes

Even pastry chefs have a savory side. You can serve this tuna cutting board style in large pieces, or as individually portioned fillets. I also serve these appetizer-style by placing the tuna in little cups on top of noodles, such as fettuccine (tossed with oil, garlic, soy sauce, sesame oil, and crushed red pepper). Drizzle the peanut sauce on top and garnish with scallions, chopped cilantro, and more sesame seeds.   Yield: serves four as a main; 20 as an appetizer.



  • 4 (6-ounce) tuna steaks

  • 3 tablespoons white sesame seeds

  • 3 tablespoons black sesame seeds

Peanut Sauce

  • 2 tablespoons finely chopped cilantro, chives or parsley, optional

  • 1/8 teaspoon red pepper

  • salt, to taste

  • 1 tablespoon canola oil


Prepare the Seared Tuna with Peanut Sauce


In a nine- x 13-inch pan, combine honey, soy sauce, lime juice, and one teaspoon sesame oil.  Add tuna steaks and turn to coat all sides. Set aside.


Prepare the sauce. Place peanut butter in a medium bowl. Add hot water and mix until smooth. Add soy sauce, garlic, vinegar, and sugar and whisk well. Add more water if necessary to create a pourable sauce.


Heat oil in a large cast iron or teflon pan over medium high heat until hot. Place the white and black sesame seeds on a plate and stir to combine (use more seeds to coat completely).


Remove the tuna from the marinade, reserving the marinade for later.  Dip both sides of each tuna steak in the seeds so that there are some seeds on each side.  Place the steaks in the pan and cook for one to two minutes; turn over and cook for an additional one to two minutes.  The outside 1/4 inch will be browned and the inside will be rare.


Place reserved marinade in a small saucepan over medium-high heat. Cook for about 30 seconds to thicken.  Brush this sauce on top of the tuna steaks.

Seared Tuna with Peanut Sauce

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Faigy Tauber
Faigy Tauber
6 months ago

Superb! For those who like it a bit less rare.. do the regular sear, remove, rest for 2-3 minutes and slice against the grain. Then when you reduce the marinade and it’s nice n thick add back in the sliced steak and quickly turn to coat in the reduction. You’ll get a glazed succulent coating on each slice and perfectly moist -not rare tuna steak.

Mindy Gross
Mindy Gross
10 months ago

How do u slice the tuna and and at what stage if I want to make it as a sharing plate for a kiddush

Reply to  Mindy Gross
10 months ago

After searing the tuna let it cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices

Avigayil Hisler
Avigayil Hisler
4 years ago

Confused about directions I do not see where to add the salt, red pepper and optional cilantro. I added it to the peanut sauce.
I am confused about what you are referring to when you say marinade. Is it the peanut sauce or the tuna/lime/sesame oil marinade.
Where do you add the last teaspoon of sesame oil?

I followed my instincts and the recipe came out GREAT. Thank you

Mark your comment as a question
y~}uw5 meisels
y~}uw5 meisels
Reply to  Avigayil Hisler
4 years ago

Hi I just read the recipe of today, Yerusulaym noodle kugel.
It needs another 11/4 cups of sugar after adding the eggs, otherwise it will taste bitter.

Reply to  y~}uw5 meisels
4 years ago

The salt, red pepper, and optional cilantro are added to the peanut sauce. You should marinate the tuna in honey, soy sauce, lime juice, and one teaspoon sesame oil. The peanut sauce is just used as a sauce for dipping for later. From what I understand in the recipe the last teaspoon of sesame oil is used to cook the tuna steak. Hope this clarifies all your questions!