Sesame Seared Ahi Tuna with Tricoloured Carrot Ribbons

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Sesame Seared Ahi Tuna with Tricoloured Carrot Ribbons

For as long as I can remember, ahi tuna has been high on the list of my favourite foods. Holidays in Hawaii were a dream because of the vast abundance of fresh ahi. The fish is freshest when it is firm, dense, bright red in colour, and shows a visible grain. The deeper red it is, the leaner the cut.

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I couldn’t resist these fresh ahi tuna loins when I saw them at Granville Island. The deep, beautiful colour was match-made for the equally beautiful tricoloured carrots from my local, organic farmers market.

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Neither the protein nor the vegetable required much doctoring. This recipe really showcases the nature of the ingredients. It is so simple to prepare yet offers so much appeal. I hope you will enjoy it as much as I did!

Sesame Seared Ahi Tuna with Tricoloured Carrot Ribbons (1 serving)


1/4 cup black sesame seeds

1/4 cup toasted white sesame seeds

4 oz fresh ahi tuna loin

1 tablespoon sesame oil


2 medium carrots

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

2 tablespoons wasabi furikake seasoning

  1. In a shallow dish, combine the two types of sesame seeds.
  2. Gently press the tuna loin onto the sesame seeds, coating the entire surface evenly.
  3. In a pan, heat the sesame oil over medium heat. When the oil is hot, sear the tuna on each side until the sesame crust is crisp.
  4. Remove from heat and set aside.
  5. With a mandoline, slice the carrots into ribbons.
  6. In a small bowl, mix the soy sauce, rice wine vinegar, sesame oil, and wasabi furikake. Toss carrots in the dressing.
  7. Slice the tuna loin into 3/4-inch pieces and serve with the carrot ribbons.

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