Sesame Crusted Tuna with a Blueberry Ponzu Vinaigrette

Tuna

• ¼ cup (22 g) Sesame seeds
• ½ tsp(2.5 ml) Smoked paprika (optional)
• ½ tsp (2.5 ml) Salt
• ½ tsp (2.5 ml) Pepper

Blueberry Ponzu Vinaigrette

• ½ cup (75 g) B.C. blueberries – fresh or frozen
• 3 tbsp (45 ml) Ponzu sauce
• 1 tbsp (10 g) Shallot, minced
• 1 tbsp (15 ml) Lime juice
• 1 tbsp (10 g) Fresh ginger, minced
• 1 tsp (15 ml) Orange zest
• 1.5 tsp (22 ml) Orange juice
• ½ tsp (2.5 ml) Pepper
• 1 tbsp (15 ml) Grapeseed oil
• ½ tsp (5 ml) Sesame oil

Blueberry Mango Salsa

• 1 cup (150 g) Fresh mango, diced (approximately 1 mango), OR
• 1 cup (150 g) Fresh peach, diced (approximately 1 peach),
• ½ cup (75 g) B.C. blueberries – fresh
• 1 tbsp (10 g) Jalapeño pepper- fresh, de-seeded
• 1 tbsp (15 ml) Fresh cilantro, chopped
• 1 tbsp (15 ml) Fresh lime juice
• ½ tsp (2.5 ml) Salt
• ½ tsp (2.5 ml) Pepper
• 1 cup (150 g) Pea shoots or any green salad

1. Place the blueberries, ponzu, shallot, lime juice, ginger, orange zest, orange juice and pepper in a blender.
2. Blend on a low speed. While blending, drizzle in the grapeseed and sesame oil until emulsified. Set aside.
3. In a separate bowl mix the mango, blueberries, jalapeño, cilantro, lime juice, salt and pepper, set aside.
4. Heat a cast iron pan on medium, high heat. (or heat 2 teaspoons of vegetable oil in a non-stick pan over medium heat)
5. Place the sesame seeds, salt and pepper in a plate and coat the tuna steaks in the sesame mixture.
6. Sear the sesame crusted tuna in the pan for approximately 1-3 minutes per side, until rare/medium-rare.
7. Serve over peas shoots or salad greens. Drizzle the vinaigrette over and top with blueberry mango salsa (substitute mango with peach to make it local).