RECIPES

Sesame Crusted Tuna
A simple recipe with Yellowfin Tuna that is seared on the outside but perfectly rare and succulent on the inside. Sesame seeds and soy sauce add a umami goodness to an already high-quality fish. Serve alongside steamed rice, cooked vegetables, or a tangy dipping sauce. 
  • 24 oz Yellowfin Tuna
  • 4 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 1 tbsp cooking oil

1. Pat the tuna with a paper towel until mostly dry. Brush the tuna on both sides with soy sauce.

2. Place the sesame seeds onto a large plate and press the tuna into them. Make sure the fish is thoroughly coated on its top and bottom. 

3. Add oil to a pan and heat it over medium-high heat. Add the tuna and cook for 45 or 60 seconds, until the sesame seeds are golden brown. Use tongs to carefully flip the fish; repeat on the other side for one minute.

Note: This quickly seared version will yield a tuna that is seared and crisp on the outside and rare on the inside. Do not overcook, or the sesame seeds will burn. 

Seared Kampachi Fillet with Lemon Sauce

The light lemon sauce perfectly complements the mild, nutty flavors of this Kampachi fillet. Meanwhile, the cooking sherry (or dry wine) adds a zesty depth to the savory tones of the soy sauce.

  • Half a knob of ginger, peeled and cut into strips
  • 1 shallot, thinly sliced
  • 1 tbsp soy sauce
  • A dash of sherry or white wine
  • Salt and pepper to taste
  • 1 medium-sized Kampachi fillet
  • 1 tbsp cooking oil

1. Combine the ginger, shallot, soy sauce, and sherry in a small bowl. Mix and let it sit until ready to serve. 

2. Season the fillet with salt and pepper to taste. Using a medium or large pan, heat the cooking oil and sear one side of the fish for three or four minutes. Then, turn it carefully with a spatula. Sear the other side for another 3 minutes. Transfer to a plate and spoon soy-ginger sauce on top of the seared fillets. You can also apply the soy-ginger sauce to the fillet as it finishes cooking. 

3. Serve alongside rice, fresh greens, or any side dish you prefer. 

 Bluefin Tuna Ceviche

  • 1 pound sushi-grade tuna, diced.
  • Half a cup diced avocado
  • Half a cup diced mango
  • Half a cup minced red onion
  • Half a cup minced cilantro
  • 1 tbsp minced jalapeno pepper
  • 1/3 cup fresh lime juice
  • 1 tbsp olive oil (optional)
  • Salt and pepper to taste 

1. Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl.

2. Drizzle with lime juice and oil and season with salt and pepper.

3. Gently toss to coat evenly. Refrigerate for 1 hour, tossing again halfway through.