Sunday 17 December 2017

Sesame Crusted Tuna with Ginger Ponzu

Sesame crusted tuna with ginger ponzu
Sesame crusted tuna with ginger ponzu
Step 1: Prep seasame seeds and tuna
Step 2: Coat Tuna
Step 3: Make Ponzu
Peter Caviston pictured outside Cavistons Food Emporium in Glasthule. Photo: Frank Mc Grath

Indy Power

With a pinch of ginger and a squeeze of lemon, this Asian fusion fish dish will work wonders for your tastebuds - and your immune system.

Sesame Crusted Tuna with Ginger Ponzu

This is such a refreshing, healthy and easy way to prepare gorgeous tuna in just a few minutes. Ponzu sauce is one of my favourite things ever, and this time I'm adding zingy ginger and using my really quick, cheats' recipe so you don't have to make a trip to the Asian market for any ingredients. Using super fresh, good quality tuna is essential to do this dish justice, so tell your fishmonger what you're making.

Serves 2.

Gluten-free & dairy-free.


For the tuna:

2 tuna steaks

Salt & pepper

4 tbsp sesame seeds

1 tbsp sesame oil

For the ginger ponzu:

4 tbsp tamari (or soy sauce)

2 tbsp lemon juice

2 tsp fresh grated ginger

2 spring onions

¼ red chilli (optional)


Season the tuna a little with coarse salt and pepper. Sprinkle on half of the sesame seeds to coat each piece of tuna, then flip and repeat to coat them well.

Set them aside while you make the sauce.

In a bowl, combine the tamari, lemon juice and grated ginger and whisk gently. Finely chop the spring onions, and chilli if using, and add them to the sauce.

Heat the sesame oil in a pan on high heat. When it's hot, add in the tuna and cook for 1 minute each side.

Remove it from the heat and cut into thin slices. Serve right away with the dipping sauce.

Step 1: Prep seasame seeds and tuna

Step 1: Prep seasame seeds and tuna

Step 2: Coat Tuna

Step 2: Coat Tuna

Step 3: Make Ponzu

Step 3: Make Ponzu

Choose tuna

Tuna is a great source of protein and full of iron, magnesium, and potassium. It also has very high levels of amazing omega 3s, which make it great for your heart, brain and skin. Tuna is a rich source of selenium, which is a relatively rare mineral and a very powerful antioxidant that helps to boost the immune system.

Eating raw tuna or seared like this is so delicious and such a treat. Make sure to buy good quality, super fresh tuna from your fishmonger. It should be shiny and glistening with just a faint beachy smell.

Indy loves…

Peter Caviston pictured outside Cavistons Food Emporium in Glasthule. Photo: Frank Mc Grath

Cavistons! I’ve mentioned before that when I need sushi-grade fish, Cavistons in Glasthule, Co Dublin is where I always go. It’s a gorgeous family-run shop and restaurant and I’m lucky enough to live a few minutes away. It’s such a treat to shop there and their fish counter is just one of the reasons — they have everything from exotic fruits to vegan chocolate and they’re always my first thought when I need something you can’t find in the supermarket (pumpkin purée!). Their seafood restaurant next door is amazing and one of my favourite lunch spots, if I can remember to reserve a table in time... See

Open sesame!

I absolutely adore sesame seeds, in both sweet and savoury dishes. When they’re toasted they have the best crunchy texture and such a distinct flavour that I just can’t get enough of. Sesame seeds are a great source of healthy fats, helping to boost good cholesterol and lower bad cholesterol, and they’re full of zinc for bone strength and collagen production, which makes them excellent for your skin. Check out the Sesame & Coffee Bliss Balls in my book if you want some inspiration for how to add them to your treats.

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