The Chatham fleet is hard at work out east on the Canyons, bringing in an impressive haul of yellowtail and bluefin tuna. With the variety of cuts and grades available, there are countless possibilities to create a delicious, nutritious bowl of fresh tuna paired with vibrant vegetables.
Whether you prefer a filet, toro, or poke cut, this tuna is not only easy to prepare but also adaptable to whatever ingredients you have on hand.
We recently crafted a simple yet satisfying salad with crisp lettuce, shaved carrots, diced cucumbers, avocado, and seared tuna poke. A sprinkle of sesame seeds and a drizzle of sesame marinade—soy or sweet chili sauce makes a great substitute—elevated this dish into a wholesome, flavorful meal.
At Chatham Harvesters, we’re committed to bringing you the freshest, most versatile and sustainable seafood, making it easy to enjoy the bounty of our ocean right at your table.
RECIPE
Makes 2 servings
Ingredients
1/2 -lb tuna- You may use yellowfin or bluefin filets, toro or poke packs
1 1/2 tablespoons sesame see- toasted, pain or black
2 T sesame oil for cooking
3/4 cup of crisp lettuce
1 avocado, sliced
2 small to medium carrots , ribboned
1/2 cup of diced cucumber
1/4 cup of sesame sauce- soy, sweet chili sauce, or oil and vinegar dressing works well too
Directions
Place lettuce, avocado, carrots and cucumber in two salad bowls
Coat tuna with oil
Heat a heavy skillet over medium high heat, if it gets too hot, turn it back to medium.
Place tuna in the skillet and sear for 1-1/2 minutes per side.
Remove the tuna from pan dividing and arranging equally in the two bowls
Sprinkle each dish with sesame seeds
Pour sesame sauce over top of each dish and serve.
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