It’s that time of the year when seafood is always a good decision. From crustaceans to white flaky fish, I’m always in the mood for something light and fresh. However, when preparing food from the sea, freshness is king and I feel there are sometimes only a few ways to dine on great quality seafood. So #ChefAdrian has whipped up a doozy– this sesame crusted tuna is unlike any other. With an Asian flare, it has the sweet and salty balance that adds vibrance and crispness in every bite. Paired with a light salad, it’s a lovely dish to enjoy all summer.

Sesame Crusted Tuna

Serves 2


  • 2- 8 oz. Tuna steaks
  • 2 jalapenos
  • 4 scallions
  • 2 garlic cloves, peeled & minced
  • 1 large ripe avocado
  • 2 limes, juiced
  • 1 ripe plantain, peeled & sliced
  • 1 Tablespoon freshly chopped cilantro
  • 1 Tablespoon toasted sesame seed oil
  • 2 Tablespoons honey
  • 1 Tablespoon rice wine vinegar
  • ½ cup sesame seeds
  • ½ cup low sodium soy sauce
  • ¼ cup sweet garlic chili sauce
  • Salt & Pepper (to taste)
  • Canola oil


  1. In a small sauce pot over medium heat, drizzle a little oil and add the garlic.
  2. Cook the garlic for about 4 minutes, stirring frequently.
  3. Add the soy sauce, honey, lime juice, chili sauce and sesame oil and cook on low heat for about 10 minutes.
  4. Once it turns into a syrup like consistency you may remove from the heat and set aside.
  5. Over your gas burner, char the jalapeno peppers evenly on all sides until they are black.
  6. Once charred, place in a small bowl, cover with plastic wrap and let them rest for 10 minutes.
  7. Using your knife blade, scrape away the charred skin, cut the tails, slice down the middle, remove core/seeds and dice the peppers into 1/4 inch cubes. If you prefer your relish a little spicier, you can leave the seeds.
  8. Trim the scallions and char over the same burner, turning frequently.
  9. Once charred, slice the scallions into thin medallions and add to the diced jalapenos.
  10. Cut the avocado into ¼ cubes and add to scallion and jalapeno mixture.
  11. Add cilantro, rice wine vinegar, a little sesame oil and salt & pepper.
  12. Gently toss the mixture, making sure to keep the avocado pieces fairly large.
  13. Wash and completely dry your tuna steaks.
  14. Rub a little canola oil on the steaks before you season with salt & pepper and evenly coat the steaks with the sesame seeds, pressing down as you apply them.
  15. Heat ¾ cup of oil in a deep frying pan on the stove top over medium-high heat and fry the plantain slices for about 30 seconds per side until golden brown.
  16. Once both sides are browned, remove from pan and set aside to drain on a paper towel lined plate season with salt and pepper.
  17. You can fry the plantains in two separate batches if they do not fit. Add more oil if needed, bring up to temperature and sear the tuna steaks for about a minute and a half per side, depending on how thick the tuna is sliced. I prefer mine medium rare.
  18. On two plates arrange the fried plantains in a circle in the center of the plate.
  19. Add the tuna steaks, pour the soy glaze over the tuna and top off with the avocado relish. If the glaze got too cold, you can re-heat before adding to the steak.



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