Sesame Seared Tuna with Figs and Avocado Salad in Balsamic Reduction Dressing


For the Tuna steak:

  • 1 tuna steak
  • 2 tablespoons black sesame
  • 2 tablespoons white sesame
  • 1 tablespoon sesame oil
  • 1 teaspoon Dijon mustard

For the salad:

  • Freshly ground black pepper and salt to taste
  • Fresh spinach
  • 2 figs cut in half
  • ½ avocado

For the dressing:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 tablespoon white wine ( you could substitute the white wine with either vegetable stock or lemon juice)


  • In a pan, add the balsamic vinegar, the sugar, and the wine. Bring to a boil over medium high heat, and then turn down heat to keep at a low simmer. It should take about 15 minutes after you bring the heat to low for it to thicken, then set aside

reduction  reduction 1


  • Drizzle the tuna steak on each side with the sesame oil, then spread the Dijon mustard also on each side. Season with pepper and salt to taste. Combine the white and black sesame on a cutting board

tuna steak spinach  Tuna steak spinach 2

  • Dredge the tuna in the sesame seeds, including the sides, pressing gently to make sure they are covering it completely. Pour one teaspoon of olive oil on the pan, place it over medium-high heat, and add the steak

tuna steak spin 3

  • Sear just enough for the white sesame to change color into a little golden, it should take about 2 minutes per side.
  • Transfer the fish into a cutting board, and cut into thin slices

tuna steak spin 4

  • Serve with a side Spinach salad, figs, and avocado. Drizzle the balsamic reduction sauce over the greens and the fish

tuna steak spin

Bon appétit! x

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