clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time