Sesame Crusted Tuna with a Blueberry Ponzu Vinaigrette

Sesame Crusted Tuna With A Blueberry Ponzu Vinaigrette

BC Blueberry Council

Ingredients

Tuna
  • 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
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), OR
  • 1 cup (150 g) Fresh peach, diced (approximately 1 peach),
  • 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
  • 1 cup (150 g) Pea shoots or any green salad

Instructions

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

For more recipes, visit www.bcblueberry.com

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