clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
sesame seared tuna

Sesame Seared Tuna with Cheesy Cauliflower Mash

  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 4 1x
  • Category: Dinner - Seafood
  • Method: Stove Top / Instant Pot
  • Cuisine: Asian Fusion


Melt-in-your-mouth Sesame Seared Tuna is paired with a cheesy cauliflower mash made in the Instant Pot!



For the tuna:

For the cauliflower mash:

  • 1 head cauliflower, cut into florets
  • 4 oven roasted garlic cloves
  • 1 tablespoon half and half
  • 2 tablespoons butter
  • 1/2 (4 ounces) package cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Chopped chives for garnish


To make the tuna:

  1. Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds on all sides to thoroughly coat.
  2. Heat a heavy skillet or cast iron pan on high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 2 minutes until golden brown. Remove from the pan and let rest on a cutting board. When at room temperature, slice the tuna on the bias into about 1/2 thick slices.

To make the cauliflower mash:

  1. Add a steamer basket to the bottom of an Instant Pot. Add one cup of water.
  2. Seal the lid and set the Instant Pot on steamer setting for 10 minutes. Drain any liquid off the cauliflower florets and transfer to a large mixing bowl or food processor.
  3. Puree the cauliflower with a mixer or in the food processor, adding in the butter, cream cheese, half-and-half, and salt and pepper until creamy and smooth. Toss in the chives and more half-and-half if not creamy enough.
  4. Serve the seared tuna slices over the cauliflower mash, or on the side and garnish with more chives.


  • If you can’t find sushi-grade tuna, you may want to use seared salmon instead. Salmon can be served a little pink inside without it having to be sushi-grade. Of course, some people refuse to eat it that way! However, you can cook the tuna through until slightly pink inside if it’s not sushi-grade. (I get my fresh tuna steaks at Costco when I prepare it this way).
  • If you don’t have an Instant Pot, use a stove-top steamer for the cauliflower instead! It will come out just as good! As always, make sure to fully drain the liquid from the steamed cauliflower.
  • Using a heavy cast iron pan or skillet will sear the tuna perfectly! You’ll want to get it screaming hot first with just a little bit of the oil. When the oil is shimmering it’s time to add the tuna steaks.
  • The tuna will sear up very quickly, about two minutes on each side (depending on how cooked you like it). Let the tuna rest on a cutting board for about 5 minutes before slicing.

Keywords: riced cauliflower mash, cauliflower mash with cream cheese, seared tuna steaks, sesame seared tuna