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- Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette
Entrees
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
Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette
Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette
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.