Sesame crusted tuna with wasabi ponzu dressing

Our Byron Bay Cooking School popped up with a great summer school class yesterday focusing on Japanese food as medicine. Students were delighted to learn just how easy good, clean Japanese food can be to prepare. This hands-on class was the first of a series of food as medicine classes in Byron Bay over summer. Next class celebrates traditional Chinese food as medicine, focusing on Chinese dietetics and the principles of the yin & yang cosmology. January 21st 12-3pm in Byron Bay 6 seats only SHOP NOW

“Absolute deliciousness and goodness at today’s Japanese inspired cooking class with the very lovely and incredibly knowledgeable chef Sam Gowing. We made such yummo food while also learning about the amazing benefits and healing properties of the various ingredients that we were using.” Georgia Rhodes


Sesame crusted tuna with wasabi ponzu dressing

Serves four

2 tablespoons shoyu
1 orange, juice only
1 tablespoon mirin
1 teaspoon coconut sugar
1 lemon, zest & juice
1 teaspoon maple syrup
1¼ teaspoons prepared wasabi paste
1 teaspoon grated peeled fresh ginger
2 teaspoons macadamia oil

4 tuna steaks (about 3/4 inch thick) or 600 gram piece whole fish, skin off
3 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 tablespoon chopped spring onions
Edible flowers

  • Preheat oven to 180 C.
  • In a mixing bowl, whisk together the dressing. Set aside.
  • Combine sesame seeds in a shallow dish.
  • Cover tuna in sesame seeds.
  • Line a large baking tray with baking paper and place tuna on top.
  • Cook for 8-10 minutes, pending on your preferred degree of doneness.
  • remove from oven, gently tear tuna and transfer to a serving bowl or platter.
  • Spoon over ponzu dressing. Toss through gently.
  • Garnish with spring onions and edible flowers.

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