Sesame Crusted Tuna with Blueberry Ponzu Vinaigrette

Give your tuna a burst of fruity flavour with this blueberry ponzu vinaigrette

Makes 4 portions, ¾ cup vinaigrette

Ingredients

Tuna:

• 4 (5 oz) 564 g  Ahi tuna steaks

Sesame Crust:

• 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, BC 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
• 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.

Courtesy of the BC Blueberry Council