Sesame crusted tuna with wasabi ponzu dressing


Our Byron Bay Cooking School popped up with a great summer school class 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.

“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

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Sesame crusted tuna with wasabi ponzu dressing

  • Author: Samantha Gowing




For the dressing
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

For the tuna
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 spring onions, finely sliced

Edible flowers


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

Sesame crusted tuna with wasabi ponzu dressing




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