Sesame-Crusted Albacore Tuna with Strawberry & Grape Tomato Salsa, Avocado Mash and White Balsamic Reduction

Surprising but complementary flavours create a delicious caprese salad with a fruit twist—the perfect companion to delicious tuna and creamy avocado.

By | June 01, 2021

Instructions

With a culinary career that has taken Chef Todd Bright from Australia and through Europe, England and Vancouver, his recent move to Vancouver Island to open the Qualicum Beach Café as Chef De Cuisine makes this his first summer in our region. “I am so excited to be on the Island, with incredible fresh produce and great local suppliers,” he says.

While at first glance this recipe may feature a surprising combination of flavours, Chef Bright finds that the delicious fresh strawberry flavour compliments the bold grape tomato, whose touch of acidity in turn lightens the rich punch of the strawberry. With the addition of basil and black pepper to tie it all together, it’s like a caprese salad with a fruit twist! The albacore (here from Natural Gift Seafoods in Nanoose Bay) lends itself well to the subtle flavours in the dish, with the creamy avocado complimenting but not overpowering the tuna.


Sesame-Crusted Albacore Tuna

Four 4 oz pieces Albacore tuna loin
¼ cup white sesame seeds
¼ cup black sesame seeds
3 Tbsp olive oil
Sea salt for finishing

Mix sesame seeds together in a bowl, and roll tuna in seeds until fully coated.

Heat a large non-stick pan and add olive oil. Once oil is hot, sear tuna lightly on all sides (about 2 minutes total). Remove from pan and place on a cutting board to rest.


Strawberry & Grape Tomato Salsa

2 cups ripe strawberries, diced
2 cups grape tomatoes, diced
1 shallot, diced
3 Tbsp fresh basil
¼ cup extra virgin olive oil
Salt and fresh cracked pepper to taste
Edible flowers for garnish

Combine the strawberries and grape tomatoes in a bowl, making sure to add all the juices. Sprinkle with a pinch of salt and let sit for 10 minutes at room temperature (this allows the salt to pull out the moisture from the strawberries and tomatoes to create a flavour base). 

Add the remaining ingredients and stir lightly with a spoon, being careful not to crush the delicate strawberries. Finish with fresh cracked black pepper.


Avocado Mash

3 ripe avocados, peeled and diced
2 Tbsp fresh lime juice
1 red pepper, finely diced
½ bunch basil, finely sliced
2 tsp ground cumin

Salt and fresh cracked pepper to taste

Place all ingredients in a mixing bowl, and combine thoroughly with a whisk until desired consistency is reached. Adjust seasoning with salt and pepper.


White Balsamic Reduction

1 cup white balsamic vinegar
1 cup brown sugar

Bring vinegar and sugar to a boil in a small pot. Lower heat to medium and let the mixture reduce slowly until a glaze consistency has been reached (approximately 10 minutes).


Serving Suggestion

A fun way to serve this recipe is family style. First, smear the avocado in the middle of a medium-sized platter. Slice the tuna loins and lay on top of the mash, then sprinkle with a bit of sea salt. Spoon half of the salsa on the tuna and half around the platter. Finish with the white balsamic reduction and more fresh basil. Enjoy!

 

We will never share your email address with anyone else. See our privacy policy.