Gordon Ramsay’s Seared Sesame Crusted Tuna Recipe

With its firm, lean meat and distinctive flavor, tuna is a versatile fish that’s suited to both raw and cooked dishes. Chef Gordon Ramsay, of the eponymous Michelin-starred Restaurant Gordon Ramsay and the Las Vegas restaurant Hell’s Kitchen, demonstrates the versatility of this popular fish with his recipe for sesame seared tuna steaks.

Encrusting the tuna with sesame seeds provides an Asian flair, protecting the meat during the sear and adding a nutty flavor as the seeds toast. This technique also works well with other fish that have little fat and no skin, such as swordfish and mahi mahi. A whisked egg white helps the sesame seeds stick to the fish. Chef Ramsay adds lime zest to the loin under the crust and again when plating to infuse fragrance throughout the dish. Searing happens quickly with tuna—only 30 seconds on each side over medium heat. If the pan gets too hot, add a touch of cold oil to keep the sesame seeds from burning.