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YELLOWFIN TUNA recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Leo's Seafood Restaurant & Bar›Yellowfin Tuna Recipe

Yellowfin Tuna Recipe

Inspired by Leo's Seafood Restaurant & Bar

Time30m

Serves2

everything crust, seared & sliced, rice primavera, garlic-dijon sauce, sriracha

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Ingredients

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Everything Crust

2 tbs poppy seeds

2 tbs Sesame seeds

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Celtic sea salt

1 tbs black sesame seeds

Yellowfin Tuna

2 pieces yellowfin tuna steaks

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Rice Primavera

2 cups cooked rice

1 cup mixed vegetables (bell peppers, carrots, peas)

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Garlic-Dijon Sauce

1 cup Mayonnaise

2 tbs Dijon mustard

1 clove Garlic, minced

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Sriracha

to taste Sriracha sauce

Method

Prepare the Everything Crust

1

Mix the crust ingredients

In a small bowl, combine poppy seeds, sesame seeds, garlic powder, onion powder, salt, and black sesame seeds. Mix well.

Prepare the Yellowfin Tuna

2

Season and crust the tuna

Pat the yellowfin tuna steaks dry with paper towels. Season with salt and black pepper. Press the everything crust mixture onto both sides of the tuna steaks.

3

Sear the tuna

Heat olive oil in a skillet over medium-high heat. Once hot, add the tuna steaks and sear for about 1-2 minutes on each side, or until desired doneness. Remove from heat and let rest before slicing.

Prepare the Rice Primavera

4

Sauté the vegetables

In a separate pan, heat olive oil over medium heat. Add mixed vegetables and sauté until tender, about 5 minutes.

5

Combine with rice

Add cooked rice to the pan with the vegetables, seasoning with salt and black pepper. Stir to combine and heat through.

Prepare the Garlic-Dijon Sauce

6

Mix the sauce ingredients

In a small bowl, whisk together mayonnaise, Dijon mustard, minced garlic, lemon juice, and salt to taste until smooth.

Serve

7

Plate the dish

Slice the seared tuna and arrange it on a plate alongside the rice primavera. Drizzle with garlic-Dijon sauce and add sriracha to taste.