Sesame-Seared Tuna

Enjoy a taste of the sweet life with Cooking Channel host David Rocco's simply delicious recipe for sesame tuna, so easy to make you'll hardly believe how delightfully flavorful the final product turns out!
Sesame Tuna recipe

Photo: Maya Visnyei

By Jessica Pollack

Serves: 6


  • 3 large carrots, peeled and shredded
  • 10 leaves fresh mint, finely chopped
  • Juice of 1/2 orange
  • Sea salt, to taste
  • 1/4 cup plus 1 tbsp extra-virgin olive oil, divided, plus additional oil as needed (NOTECE recommends using coconut oil, safflower, sunflower or grape seed oil for high heat cooking.)
  • 1/8 tsp red pepper flakes, optional
  • 6 tbsp sesame seeds
  • 24 oz skinless, sushi-grade tuna fillets (TRY: ahi tuna)
  • Fresh ground black pepper, to taste


  1. In a medium bowl, combine carrots, mint, orange juice, salt, 1/4 cup oil and pepper flakes, if desired. Mix well and marinate at room temperature for 5 to 10 minutes.
  2. On a large plate, spread sesame seeds. Season tuna with salt and black pepper, to taste. Press both sides of each tuna fillet into sesame seeds.
  3. In a medium skillet,  heat 1 tbsp oil on high. Add tuna fillet and cook undisturbed for about 2 minutes. Turn and cook for an additional 2 minutes to desired doneness. (NOTE: The USDA recommends cooking tuna to an internal temperature of 145˚F.) Repeat with remaining fillets, adding additional oil if needed. Let tuna cool slightly; then slice.
  4. To serve, divide carrot mixture among serving plates and top with tuna slices. Drizzle with additional oil to taste.

Nutrients per serving (1 sesame tuna fillet and 1/2 cup carrot mixture): Calories: 267, Total Fat: 16 g, Sat. Fat: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Carbs: 5 g, Fiber: 2 g, Sugars: 2 g, Protein: 23 g, Sodium: 158 mg, Cholesterol: 83 mg

  • WynkerMom

    It says it should be 145 degrees–don’t know how you can get that when the tuna is still raw and red in the middle!! Gag!!!! Cook the food people!!!!!!!!!!!!!!

    • Minch21

      Tuna in a restaurant is served rare- but it needs to be the proper type of tuna.



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