Sesame Crusted Ahi Tuna w/ a Watermelon Basil Slaw

Summertime is over and the weather is changing. Time to start bundling up and to start eating more stick to your rib meals right? Not! Well, maybe in another episode but today, here is a light, healthy and refreshing dish you can make at home in less than 30 minutes.

This is a sesame crusted ahi tuna with a watermelon & basil slaw. Ahi tuna is best fresh. I couldn’t really find it at the regular grocery store so I went to a specialty Japanese market. They charge an arm and a leg a pound ($24.99) but a 1/2 pound is about all you’re going to need for this meal. If you can get fresh fish and produce, by all means go for it. Your body and mind will thank you later. Let’s start with the ingredients.

You can start by making the soy sauce. We’re going to be using a thicker consistency soy sauce so the best way to do this is with a little corn starch and water. Heat the soy sauce in a sauce pan and wait for it to bubble. Once that’s going, add your corn starch and water until the soy sauce starts to thicken. If it ends up becoming too thick, don’t panic. Add a little more water until you have a loose (not too loose) consistency. You want it to start looking like teriyaki sauce.

Now we can slice up some watermelon. Tiny cubes look good.

Now to chiffonade some basil. You may be thinking to yourself basil and watermelon go together? The two are an awesome pair!

Use a separate bowl to place the watermelon. Add some black cracked pepper, sea salt and the basil.

With the ahi tuna you’re going to want to ask your butcher to slice up a 1/2 pound of ahi tuna lengthwise. When you slice it up as the finished project, it’s going to look like sushi rolls. On a separate plate, mix both white and dark sesame seeds. I have both colors because the contrast between the two with the red of the fish looks great. You’re going to want to completely cover the entire fish with sesame seeds. Add some oil to a hot pan and add the fish searing all 4 sides no more than 45 secs each side.

When you take it out of the pan, place it on a cutting board and let rest for 2 mins and slice on the bias to get that fanned out look. Make sure you have a sharp knife! I had to sharpen mine after I messed up on some cuts.

Next grab a pretty plate and the soy sauce you made earlier, place it in a squeeze bottle and make some cool lines.

Mix the watermelon slaw up with your hands lightly and add it on top of the soy sauce.

Last but not least, line the ahi tuna on top of the watermelon and you’re all set to enjoy a wonderful meal in less than 30 minutes. Impress your friends and make this dish tonight! They’ll swear this was made in a restaurant!

Sesame Crusted Ahi Tuna w/ a Watermelon Basil Slaw


● 6 oz fresh Ahi tuna
● 1/4 top of a ripe watermelon
● 5-6 leaves basil chiffonade
● 1/2 c soy sauce
● 1 tsp corn starch
● Fresh cracked pepper
● Sea salt
● Black sesame seeds
● White sesame seeds


Marinated Beef Steak with an Avocado and Tomato Salad

Want something savory? This is it! Marinated goodness in tangy lemon and soy sauce topped with sweet onions and a refreshing avocado & tomato salad. That’s basically it in a nutshell. Here’s how it’s made.

Gather an onion, lemon, tomato, garlic, avocado, soy sauce and black pepper. You might be wondering where the salt is. Well, with the sodium content in the soy sauce, no salt is needed in this dish.

When it comes to what cut of beef to use, tenderloin is my choice. Thinly slice it and marinating with it is a breeze.

From here, juice 1 lemon and about a cup of soy sauce with minced garlic and pepper. My choice of marinating items are in bags. I just feel that the liquid permeates the meat better than in a dish. Marinate for a minimum of 4 hours to up to a day.

Next you’ll want to cut a whole onion or 2 into slices. Take the liquid out of the bag and use it to cook your onions.

Set your onions aside and start cooking the meat. The best way to cook this is in vegetable oil in a sizzling hot pan. As the liquid from the meat cooks off, replenish with water. Add the onions at the end.

To start your avocado and tomato salad, dice up some tomatoes, avocados and some green onions. You may use a bit of salt and pepper for seasoning but not much.

To plate this dish a trick is to use a measuring cup. In this case, 1 cup. Pack your rice in the cup and turn it upside down onto the plate.

If you would like to have a gravy with this, it’s totally optional. Here’s how that’s done. With the bits of cooked meat now off the saute pan, deglaze the pan with 1/2 cup of red wine and about 2 tablespoons of flour and a tablespoon of butter. Whisk this around with about 3/4 cup of chicken or beef stock and you have your pan gravy. Make the plate pretty and stack your components up. Enjoy!

Marinated Beef Steak with an Avocado and Tomato Salad
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  • 1lb tenderloin
  • 1 lemon
  • 1 c soy sauce
  • 2 garlic cloves
  • Green onions
  • 2 tomatoes
  • 1 avocado
  • 1-2 large onions
  • Pepper

Pan gravy (optional)

  • ½ c red wine
  • 2 T flour
  • 1 T butter
  • 1 c beef or chicken stock


Slice tenderloin thin and prepare your marinade. In a storage bag, add 1 cup of soy sauce, juice of 1 lemon, 2 minced garlic cloves and a teaspoon of pepper. Marinate your beef for a minimum of 4 hours to up to a day in advance. Slice onions into rings and use the juices of the marinade to saute the onions until tender. Set aside.

Cook the beef in a sizzling hot pan with vegetable oil. As the liquid disappears, add water as needed then reduce heat to medium. Add the onions at the end to finish.

With your drippings, deglaze the pan with red wine. Add butter and flour to create your roux and finish with beef or chicken stock. The pan gravy is totally optional.

With the avocado & tomato salad, basically dice tomatoes, avocado and green onions. Add salt and pepper to taste. Also optional.