Sesame crusted tuna with blueberry ponzu vinaigrette

By Julie Van Rosendaal on August 04, 2013

During the summer months, we always spend a chunk of time out in Tofino, buying our produce at the teeny beach grocery, where there are always BC-grown blueberries on offer in Chinese takeout containers or the traditional cardboard pint boxes. We bring them to the beach, and scatter them over our granola or pancakes in the morning. But when I came across this recipe for sesame crusted tuna with blueberry vinagrette, it seemed like a perfect fit - not only is there amazing seafood to be had out here on Vancouver island, but most of the wee food shops sell Japanese ingredients, like sesame seeds and citrusy Ponzu sauce - a delicious fit with fresh blueberries.

I'm thinking this blueberry vinaigrette would be just as delicious drizzled over freshly caught roasted halibut.

Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette

4 (5 oz) 564 g Ahi tuna steaks

1⁄4 cup sesame seeds
1⁄2 tsp smoked paprika (optional)
1⁄2 tsp salt
1⁄2 tsp pepper

1⁄2 cup B.C. blueberries - fresh or frozen
3 tbsp Ponzu sauce
1 tbsp Shallot, minced
1 tbsp Lime juice
1 tbsp Fresh ginger, minced
1 tsp Orange zest
1 1/2 tsp Orange juice
1⁄2 tsp pepper
1 tbsp grapeseed oil
1⁄2 tsp sesame oil

1 cup Fresh mango, diced (approximately 1 mango)
1⁄2 cup B.C. blueberries - fresh
1 tbsp Jalapeño pepper- fresh, de-seeded
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1⁄2 tsp salt
1⁄2 tsp pepper
1 cup pea shoots or any salad greens


• Place the blueberries, ponzu, shallot, lime juice, ginger, orange zest, orange juice and pepper in a blender.

• Blend on a low speed. While blending, drizzle in the grapeseed and sesame oil until emulsified. Set aside.

• In a separate bowl mix the mango, blueberries, jalapeño, cilantro, lime juice, salt and pepper, set aside.

• Heat a cast iron pan on medium, high heat (or heat 2 teaspoons of vegetable oil in a non-stick pan over medium heat).

• Place the sesame seeds, salt and pepper in a plate and coat the tuna steaks in the sesame mixture.

• Sear the sesame crusted tuna in the pan for approximately 1-3 minutes per side, until rare/medium-rare.

• Serve over pea shoots or salad greens. Drizzle the vinaigrette over and top with blueberry mango salsa.

* Recipe and photo courtesy of BC Blueberries

By Julie Van Rosendaal| August 04, 2013

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