Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth

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  • Level: Easy
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Spice Mixture:

1/2 cup sesame seeds

1/2 cup curry powder

1 teaspoon paprika

1 1/2 teaspoons cayenne pepper

1 teaspoon ground black pepper

1/4 cup grated lime zest

Juice Mixture:

2 tablespoons honey

Zest of 3 key limes

Juice of 3 key limes

1 medium head of ginger (peeled, chopped, and blanched)

1 bunch Italian parsley (washed, chopped roughly)

1 1/2 cups roughly chopped spinach

2 tablespoons extra virgin olive oil

2 tablespoons French butter

1/4 cup chicken stock

Braised Romaine:

2 heads romaine, ribs only

1 teaspoon extra virgin oil

1 teaspoon minced anchovies

1 teaspoon finely ground coriander

1/2 bunch basil, chiffonade

Juice of 1 lemon

Salt and pepper to taste

Roast Tuna:

4 (6 ounce) portions tuna

1 teaspoon extra virgin olive oil

Spice mixture from above

Salt and pepper, to taste


  1. For the spice mixture: Combine all ingredients in a bowl and set aside.
  2. For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
  3. For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
  4. For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting. 
  5. Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.