Sesame Tuna with Root Salad

2 six to seven ounce Ahi tuna filets
1 tablespoon black sesame seeds
1 tablespoon regular sesame seeds
2 tablespoons canola or vegetable oil
salt and pepper to taste
¼ cup teriyaki glaze (purchase in the Asian food section of your favorite grocery store)
½ cup matchstick carrots
½ cup matchstick jicima
½ cup matchstick radishes
1 tablespoons pickled ginger, finely chopped
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
juice of 1/2 orange
1 tablespoons fresh cilantro, chopped

Combine vegetables, pickled ginger, sesame oil, rice wine vinegar, orange juice and cilantro. Toss and refrigerate

In a sauté pan over medium high heat, add canola oil and bring to temperature. Mix both kinds of sesame seeds and press into both sides of tuna, coating thoroughly. Cook tuna to desired temperature, about 60 seconds per sides for rare, up to 5 minutes per side for well done. Remove tuna from heat and let stand for 2 to 3 minutes. Slice each filet into 4 pieces. Separate root salad onto two plates, place tuna on top and drizzle with teriyaki glaze.

Ingredients for Teriyaki Glaze:

  • ½ cup teriyaki sauce
  • juice of ½ orange
  • ½ teaspoon orange zest
  • 1 heaping tablespoon cornstarch
  • 2 tablespoons cold water


    Bring teriyaki sauce, orange juice, and orange zest to a simmer. Combine cornstarch and water, slowly add to teriyaki mixture (may not take all of the corn starch to thicken)

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