Crusted with a flavorful blend of sesame seed and spices, these grilled tuna steaks will take your taste buds on a journey to Asia.

Japanese Sesame-Crusted Grilled Tuna

Whisk together teriyaki marinade, garlic paste and ginger paste in a small bowl; set aside.

Place tuna steaks in a large resealable plastic bag. Pour the marinade mixture over tuna; seal bag. Turn bag to evenly coat steaks with marinade mixture. Marinate in refrigerator for 15 minutes.

Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium-high heat (375 degrees).

Place mango in a medium bowl. Drizzle with olive oil and lime juice; toss to coat. Grill mango for 2 minutes or until charred, turning halfway through; set aside.

Stir together white and black sesame seed and pepper on a plate. Remove the tuna steaks from the marinade mixture; discard marinade mixture. Lightly pat tuna steaks with paper towels to remove some of the marinade. Press the sesame seed mixture onto the tuna steaks to evenly coat.

Grill tuna for 2 to 3 minutes or to desired doneness*, turning halfway through. Transfer to a clean cutting board; loosely cover with foil and let rest for 3 minutes. Slice tuna and serve with grilled mango. Garnish with and green onions, if desired.

Note: Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.