Sesame Crusted Ahi Tuna with Ginger Vinaigrette

Sesame Crusted Ahi Tuna with Ginger Vinaigrette:


Big Eye Ahi Tuna (Sushi / Sashimi Grade if Possible) 6-8 oz per person

Crusting on Fish-

1 tsp. Kosher Salt 1 Tbs.

Coarse Ground Black Pepper 2 Tbs.

White Sesame Seeds 2 Tbs.

Black Sesame Seeds Sauce 1 Tsp.

Chopped Fresh Ginger 1 Tsp.

Chopped Fresh Garlic ½ Tsp.

Sesame Seeds White ½ Tsp.

Sesame Seeds Black Large Pinch

Chopped Cilantro

Juice from 1 Lemon 1 Tbs.

Rice Wine Vinegar ½ Tsp.

Coarse Ground Black Pepper ¼ Cup.

Extra Virgin Olive Oil 1 Tsp.

Red Bell Pepper 1 Tsp.

Soy Sauce


4 Cups Mixed Greens


Mix crust together (seeds, pepper and salt). Mix all sauce items together and chill. Heat pan till smoking, crust tuna with sesame crust. Sear in hot, dry, pan 30 seconds on each of the four sides. Slice and fan out around mixed greens.

Recipe is for 4 portions.

From the kitchen of Chef Jason Pfaff at the Coral at the Beau Rivage.