Recipe courtesy of Luke Nguyen
19 min
15 min
4 min
4 servings


  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon white sesame seeds, toasted
  • 1/4 teaspoon black sesame seeds, toasted
  • 1/4 teaspoon brown sugar
  • Pinch salt and freshly ground black pepper
  • 1 teaspoon finely julienned fresh ginger
  • 2 sprigs fresh coriander (cilantro), finely sliced
  • 4 fresh Vietnamese mint leaves, finely sliced
  • 2 fresh Asian basil leaves, finely sliced
  • 1/2 teaspoon pounded fresh ginger
  • 1/2 teaspoon pounded garlic
  • 1/2 teaspoon pounded onion
  • 7 ounces tuna steak (preferably round)
  • 2 tablespoons vegetable oil
Mango Salsa:
  • 1 whole mango, peeled, pitted and sliced
  • 1 clove garlic, crushed
  • 2 sprigs fresh coriander (cilantro), sliced
  • 1 tomato, diced
  • 1/2 onion, diced
  • Pinch salt and freshly ground black pepper
  • Juice of 1 lime


In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.

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