Serves 2
Prep Time
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Coat tuna slabs in sesame, ground almonds and black pepper before searing them in a pan. Top them on brown rice and pair them with an onsen egg for a maximum burst of flavours. Perfect for a healthy and delicious lunch or dinner!


Watch the video guide below:


  • 2 tbsps sesame oil
  • 1 slab tuna steak
  • 2 tbsps coarsely cracked black pepper
  • 2 tbsps sesame seeds
  • 3 tbsps ground almond
  • 2 bowls brown rice, cooked
  • 1 cup spinach, lightly blanched
  • ½ cup beansprouts, lightly blanched
  • Spring onions, finely chopped, for garnishing
  • Lemon wedges, for garnishing
  • Salt, to taste

Onsen Eggs

  • 4 cups water
  • 200 ml tap water (needs to be colder than room temperature)
  • 4 large eggs, refrigerated


  • ¼ cup dashi, vegetarian kombu dashi
  • ½ tbsp mirin
  • 1½ tbsps soy sauce
  • 1 cup dried bonito flakes
  • 1 scallion or spring onion

Cooking The Tuna


Mix black pepper, minced almonds and sesame seeds in a bowl.


Lightly salt the tuna, then press the tuna into mixture, until well coated.


Heat sesame oil over medium-high heat. Add tuna steaks and sear about 1- 2 mins each side (or longer if you prefer well-cooked tuna).


Transfer the tuna steak to a plate and cover with aluminium foil to keep warm.

Making Onsen Eggs


Add 4 cups water in a heavy bottom saucepan, cover and bring to boil.


Once boiling, remove pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set timer for 17 minutes (or longer). Leave out for 5 minutes.

Making The Sauce


Combine the dashi, Japanese soy sauce and mirin in a small saucepan and bring to boil. Add the bonito flakes and turn off the heat, let it sink to the bottom of the pan.


After 30 secs or so, strain through the strainer and set sauce aside.


Garnish with chopped spring onions and lemon wedges. Serve hot with the sauce.

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