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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.
 

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