Major summertime vibes with this sesame seared ahi tuna & grilled avocados (tossed in a ginger ponzu sauce). Been spending a lot of time outside on the grill and this is the perfect summery, colorful recipe that stars the freshest California avocados.
Since I’ve been staying at home more often, and spending way more time outdoors than I used to, I’ve found a new passion for my grill. I’vebeen planting herbs and using them in all my recipes. I am absolutely loving this summer recipe filled with tons of flavor. Simple grilling techniques are used to grill the California avocados and everything is so quick. I love that it’s light yet filling.
The dish comes together in 3 ways:
1. Sesame seared sushi grade ahi tuna: quick sear with sesame seeds and sesame oil.
2. Grilled California Avocados: sliced and grilled with avocado oil (grill marks galore)
3. Then tossed in my favorite ginger ponzu dressing: only 4 ingredients (grated ginger, soy sauce, rice wine vinegar and ponzu)
It’s light, refreshing and comes together super quickly. For some extra crunch, throw in some wonton crackers. I am swooning over this recipe. I always love anything ahi tuna, and this recipe brings it to the next level with the grilled avocados and the tangy, gingery ponzu sauce. What my dreams are made of. Read below for the full printable recipe.
For the Ahi Tuna
- 1 pound sushi grade ahi tuna
- 1/3rd cup white toasted sesame seeds
- 1/3rd cup black sesame seeds
- 2 tablespoons sesame oil
For the Grilled Avocados
- 3 California Avocados
- avocado oil to coat
Ginger Ponzu Dressing
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 2 tablespoons ponzu sauce
- serve with jalapeño, green onions and crispy wontons
- To begin, mix minced ginger, soy sauce, vinegar and ponzu in a bowl. Set aside in the fridge until ready to use.
- Cut your avocados in half and remove the pit. Peel completely and cut each half into another half (you should have 4 slices for 1 avocado) On a grill or grill pan, sear your avocados on medium-high heat with avocado oil until charred and grill marks form. Set aside and cool.
- Take your ahi tuna and add in a plate with sesame oil and then coat it in a plate of sesame seeds. Sear in a skillet or on a grill 20-30 seconds on each side until the outsides of the ahi are a lighter brown color, while keeping the ahi medium rare inside. Remove from the skillet, cool and slice.
- Serve with your grilled avocados and ginger ponzu dressing and top with jalapeño, green onions and crispy wontons!
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I am obsessed with California Avocados because of their creamy texture. They grill so perfectly and always last so well in my fridge for all the other uses (avocado toast, salad, the list goes on) and these are ALWAYS in my fridge. Since they are also locally grown in California, the quality and freshness is superior.
(You can make sure they’re the right avocados because they’ll have a California logo on the sticker on the avocado).
This blog post is sponsored by the California Avocados Commission, but all opinions are my own. Thank you for supporting the sponsors that allow Lindsey Eats LA to continue making delicious recipes!