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  4. Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette

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A perfect pairing for rich meat dishes, and a bright addition to vegetarian fare - either way, you'll want to add a handful of BC blueberries

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    Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette

    Entrees

    Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette

    Yields
    4 portions

    Ingredients

     

    • 4 x 5oz (564 g) Ahi tuna steaks
    • ¼ cup (22 g) Sesame seeds
    • ½ tsp (2.5 ml) Smoked paprika (optional)
    • ½ tsp (2.5 ml) Salt
    • ½ tsp (2.5 ml) Pepper
    • 1 cup (150 g) Pea shoots or any green salad

    Blueberry Ponzu Vinaigrette:

    • ½ cup (75 g) B.C. blueberries - fresh or frozen
    • 3 tbsp (45 ml) Ponzu sauce
    • 1 tbsp (10 g) Shallot, minced
    • 1 tbsp (15 ml) Lime juice
    • 1 tbsp (10 g) Fresh ginger, minced
    • 1 tsp (15 ml) Orange zest
    • 1.5 tsp (22 ml) Orange juice
    • ½ tsp (2.5 ml) Pepper
    • 1 tbsp (15 ml) Grapeseed oil
    • ½ tsp (5 ml) Sesame oil

    Blueberry Mango Salsa

    • 1 cup (150 g) Fresh mango, diced (approximately 1 mango)
    • ½ cup (75 g) B.C. blueberries - fresh
    • 1 tbsp (10 g) Jalapeño pepper- fresh, de-seeded
    • 1 tbsp (15 ml) Fresh cilantro, chopped
    • 1 tbsp (15 ml) Fresh lime juice
    • ½ tsp (2.5 ml) Salt
    • ½ tsp (2.5 ml) Pepper

     

     

     

    Directions

    1. Place the blueberries, ponzu, shallot, lime juice, ginger, orange zest, orange juice and pepper in a blender. Blend on a low speed, and drizzle in the grapeseed and sesame oil until emulsified. Set aside.
    2. In a separate bowl mix the mango, blueberries, jalapeño, cilantro, lime juice, salt and pepper, set aside.
    3. Heat a cast iron pan on medium, high heat. (or heat 2 teaspoons of vegetable oil in a non-stick pan over medium heat) 
    4. Place the sesame seeds, salt and pepper in a plate and coat the tuna steaks in the sesame mixture.
    5. Sear the sesame crusted tuna in the pan for approximately 1-3 minutes per side, until rare/medium-rare.
    6. Serve over peas shoots or salad greens. Drizzle the vinaigrette over and top with blueberry mango salsa.