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Crusted Tuna with Sesame-Tahini Red Cabbage

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Servings: 3


  • 1 red cabbage Blade A
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1/4 cup chopped scallions
  • 1/2 tablespoon extra virgin olive oil
  • 7.5-8 oz 1 ahi tuna steak
  • For the dressing:
  • 2 tablespoons tahini
  • 1.5 tablespoon rice wine vinegar
  • 1.5 teaspoon soy sauce
  • 1.5 teaspoons honey
  • 1 tablespoon sesame oil
  • salt and pepper to taste


  • Measure out about 6 packed cups of the cabbage (or more, if you prefer) and place in a large mixing bowl and set aside.
  • Place all of the ingredients for the dressing into a bowl or food processor and mix until creamy. Taste and adjust, if necessary.
  • Place the cabbage and scallions in a large mixing bowl and drizzle with dressing. Toss to combine everything together and set aside.
  • Place the sesame seeds in a shallow dish or plate and toss to mix together. Set aside.
  • Place a large skillet over medium heat and add in the olive oil.
  • Meanwhile, press one side of the tuna steak down into the sesame seed mixture and then turn over and repeat.
  • Once oil is heated, add in the tuna steak, sesame seed side down. Sear for 1-2 minutes (depending on how well done you’d like it) and then flip over and cook another 1 minute. Remove the tuna and place on a cutting board. Slice thinly.
  • Divide the cabbage onto plates and top with the tuna steak slices.