Sesame Seared Tuna with Ponzu Vinaigrette

I promised a recipe for tuna {since we recently caught it fresh in Cabo} and here it is! This is a quick, healthy lunch or dinner dish with lots of potential creative options.

The key is good quality tuna steaks, of course, and a great cold sake to pair it with.

I’m potentially going to try sushi next. I have everything I need, but I am slightly intimidated by eating the tuna we caught ourselves completely raw. The whole “I saw that guy swimming thing” usually makes people enjoy their food more. Me, not so much.

And can someone puhleasssse take me back to Cabo?


Sesame Seared Tuna with Ponzu Vinaigrette

Yield: serves 2


  1. 1 lb fresh yellowfin tuna steaks
  2. 4 tablespoons sesame seeds
  3. 2 tablespoons olive oil
  4. 5 large handfuls baby spinach
  5. 1/2 large cucumber or 3 baby cucumbers, sliced into rounds or rounds or half rounds
  6. 1/2 to 1 whole avocado, sliced
  7. 1 tablespoon light soy sauce
  8. 1 tablespoon ponzu sauce (if you dont have this on hand, add 1 teaspoon more soy sauce and the juice of an orange or lime)
  9. 1 tablespoon red wine vinaigrette
  10. 1 tablespoon sesame oil
  11. 1 baby red bell pepper, diced for decoration (optional)
  12. salt and pepper to taste


Set out tuna steaks on a dry clean surface. Rinse with water and dry. Salt and pepper to taste. Take note of the natural "grain lines" of the fish as it is easier to cut along them than it is against them once seared.

In a bowl mix soy sauce, ponzu, red wine vinaigrette, and sesame oil. Place sliced cucumbers in the bowl and mix to coat. Place in the refrigerator.

Put sesame seeds in a large bowl. Toss tuna steaks in the sesame seeds until thoroughly coated.

Place the spinach on a serving platter. Then place the sliced avocado over the bed of spinach.

Heat olive oil in a pan on medium high heat. Sear tuna for 1-2 minutes on each side, or to desired temperature. If you have really good quality tuna I suggest just a quick hot sear. If you prefer more well done, cook at 3 minutes on each side.

Slice tuna into thin slices for serving. If it is difficult to cut, try to find those natural "grain lines" and cut along them. {Lean (not fatty) tuna should slice easily with a good knife though} Plate sliced tuna on top of the avocado.

Place the cucumber slices around the outside of the plate and drizzle the entire dish with the leftover cucumber sauce. Sprinkle some diced pepper for color and flavor if desired!


Heartier: You can also sauté diced onion, diced jalapeño (optional), and corn in some olive oil. Then plate this mixture after the spinach before the avocado for a heartier dish adding a warm element to the cool crisp salad.

Spicy: If you like spice like I do, you can dice up a little (maybe 1/2) jalapeño and add it to the sauce before you add the cucumbers.

recipe by Keely Marie


::: With the corn, onion, jalapeño option :::

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::: keelymarie :::


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