Seared Black & White Sesame-Crusted Ahi Tuna Sliders

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“Great party fare. These can be made ahead (roll tuna and chill overnight, covered; resume with cooking steps the following day). from, this recipe is from Chef David Swhwadron, a Miami caterer.”
12 sliders

Ingredients Nutrition

  • 1 12 cups black sesame seeds
  • 1 12 cups white sesame seeds
  • 6 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 3 lbs ahi tuna steaks, 1 inch thick, cut into 3 inch by 3 inch square portions
  • 12 dinner rolls, small, sliced in half horizontally, lightly toasted (I like those Hawaiian rolls you can get in the grocery store)
  • wasabi ketchup, to taste, for serving


  1. Combine black and white sesame seeds in bowl. Dredge tuna in seed mix, rolling gently to cover completely.
  2. Heat olive and sesame oils in large nonstick pan over medium high heat. Reduce heat to medium and place tuna in pan, searing until white seeds are lightly browned, about 2 minutes. Turn carefully so seeds don't fall off. Cook 2 minutes more. Remove from heat and let rest a few minutes.
  3. Place tuna on bottom halves of rolls. Top each one with sweet wasabi ketchup. Cover with toll tops and serve.

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