Ingredients

A big thank you to Hubert Jacquin for this wonderful recipe!
• 3 x 6 oz tuna steaks cut 1 inch thick
• 1 tbsp of wasabi or Dijon Mustard
• ½ cup of sesame seeds ( a mixture of light and black is recommended)
Marinade
• ½ cup of our Honey Ginger White Balsamic Vinegar
• ½ tsp kosher salt
• Freshly ground black pepper
• 1/8 tsp cayenne pepper
Salsa
• 3 tbsp of our Grapefruit White Balsamic Vinegar
• 1/3 of a ripe mango finely diced
• 1 small tomato finely diced
• 1/3 of a small red onion finely diced
• 4 large fresh basil leaves finely chopped
• Pinch of cayenne pepper
• ½ tsp kosher salt
• 1-2 tbsp of fresh lime juice
• ½ cup chopped fresh coriander
Salad bed
• 1 package of baby arugula or micro-greens

Instructions

1. Combine the ingredients for the marinade. Place the tuna in a glass dish and cover
2. with the marinade. Marinate about ½ hour in the refrigerator turning once or twice.
3. Remove the fish from the marinade and pat dry. Coat the fish with a fine layer of the
4. wasabi or Dijon mustard and cover all sides with the sesame seed, pressing the
5. seeds into the flesh
Salsa
6. Prepare the salsa by combining all the ingredients and allowing the flavours to
7. blend.
Tuna
8. Add 2 tbsp of our light Hojiblanca oil to a seasoned cast iron pan or other heavy
9. bottomed skillet and heat. Add the fish and sear each
10. side about 1 minute. Using tongs, turn the fish to sear each of the edges for 30
11. seconds to 1 minute each. Cut into one of the steaks to check for the degree of
12. done-ness. We recommend a pink ( rare ) interior with about 1/16 inch of brown
13. around the edges and a golden crust. Remove the fish to a cutting broad and allow
14. it to cool for about 5 minutes.
15. Meanwhile prepare each plate with a bed of the arugula or micro- greens Slice
16. each steak into ¼ Inch thick slices and arrange on top of the greens. Top each plate
17. with some of the salsa and serve warm or at room temperature.
18. This makes a spectacular appetizer or a main course served with green beans and
19. roasted potatoes