Pan-Seared Sesame Tuna

Pan-Seared Sesame Tuna

By: Rose Marie Jarry, Master Chef at Kronobar


  • 10 ounces tuna fillet


  • ¼ cup water
  • ¼ cup coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons crushed coriander seeds
  • 2 tablespoons roasted sesame oil
  • 1 teaspoon ground pepper
  • 1 tablespoon raw ginger, shredded
  • 1 tablespoon sesame seeds


  • ¼ cup coconut aminos
  • 1 tablespoons coconut nectar
  • 1 tablespoon roasted sesame oil
  • Dash cayenne pepper


  1. Cut tuna fillets into strips that are 1 inch square.
  2. Marinate tuna fillets for at least 1 hour, if not overnight in the refrigerator. Flip tuna pieces over from time to time so all surfaces marinate.
  3. Heat up a pan on high heat.
  4. Cook tuna on each side for about 45-60 seconds.
  5. Remove tuna from pan and slice into thin pieces.
  6. To prepare the sauce, simply mix all the ingredients in the sauce list.
  7. Garnish with extra sesame seeds for decoration and serve with fresh salad.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.