Sesame-Crusted Big-Eye Tuna with Peach Cucumber Salad

This sesame-crusted Big eye tuna is perfect for the summer heat, packed with umami and a crispy crust! We’ve paired this with a summer market-friendly peach cucumber salad!

Serves 2

INGREDIENTS

For the Tuna:

  • 0.5 lb Big-eye Tuna

  • 1½ Tbsp (about 12 g) sesame seeds (white, black, or both)

  • ½ tsp garlic powder

  • ¼ tsp salt

  • ½ tsp black pepper

  • 5 mL soy sauce

  • Oil for searing (neutral or olive oil)

For the Salad:

  • 15 mL seasoned rice vinegar

  • 15 mL fresh lime juice

  • 1 medium cucumber, diced

  • 1–2 medium peaches, chopped

  • 1 avocado, cubed

  • 1½ Tbsp (about 4 g) fresh mint, chopped

  • 30 mL olive oil

  • Salt to taste

INSTRUCTIONS

  1. Make Salad:
    In a bowl, toss together cucumber, peaches, avocado, and mint. Add rice vinegar, lemon juice, olive oil, and a pinch of salt. Mix gently and set aside.

  2. Prep Tuna:
    In a shallow dish, combine sesame seeds, salt, pepper, and garlic powder. Brush tuna with soy sauce, then press all sides into the sesame mixture to coat.

  3. Sear Tuna:
    Heat oil in a skillet over medium-high heat. Sear tuna for 1–2 minutes per side until golden outside and rare inside. Let rest a few minutes, then slice thinly.

  4. Serve:
    Plate the salad and top with sliced tuna. Optional: drizzle with more lemon juice or soy sauce.

Enjoy!

Cooking Tips

  • Although this recipe uses Big-eye tuna, any other meaty tuna like Yellowfin or Bluefin will also work just as well.