Seared Sesame Ahi Tuna

Ahi Tuna holds up especially well on the grill. Try this recipe for seared Ahi Tuna showcasing the freshness of summer. A bright avocado-mango salsa pairs with crunchy sesame seeds for a lively, flavourful dish.


For the Avocado-Mango Salsa

2 cups tomatoes, diced
½ medium white onion, finely diced
2 gloves garlic, finely minced
¼ cup fresh coriander, chopped
1 jalapeño, minced
juice of 1 lime
1 additional tablespoon lime juice
1 teaspoon white wine vinegar
1 avocado, halved and seed removed
1 mango, halved and seed removed
2 tablespoons canola oil
cayenne pepper to taste
cumin to taste
salt to taste
freshly ground black pepper to taste

For the Seared Sesame Ahi Tuna

2 tablespoons olive oil
1 teaspoon sesame oil
2 Ahi Tuna steaks
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
salt to taste
fresh ground black pepper to taste

Ingredient Tips

Ahi Tuna

Be sure to use only sashimi-grade tuna, cooking it to medium rare. After grilling the tuna, let the tuna rest in the refrigerator to slow any residual internal cooking.

Sesame Seeds

Sesame seeds add a toasty crunch to medium-rare grilled tuna.

Mango & Avocado

When shopping for these for the salsa, both should give a little when touched, but not too much. Choosing a slightly firm fruit ensures that they will hold up well on the grill and won’t get too "mushy" when assembling the salsa.


  1. Preheat the grill to high.
  2. Make the Avocado-Mango Salsa. Combine the tomato, onion, garlic, cilantro, jalapeño, juice of one lime and vinegar. Score the cut sides of both the avocado and mango. Then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice.
  3. Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds. Remove from heat once cross-hatch grill marks are in place.
  4. Discard the skins and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
  5. While the salsa is in the refrigerator, mix the olive oil and sesame oil in a small basting bowl. Then liberally brush the tuna steaks.
  6. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the steaks.
  7. Grill the tuna steaks, searing the on all sides for 45 seconds to 2 minutes. Create grill marks but leaving the interior of the fish medium rare.
  8. Remove from the grill, season with additional salt and pepper to taste. Slice and serve the tuna with grilled avocado-mango salsa and summer greens.