Jul 17 2026
Restaurants›Tapas 177›Seed Coated Ahi Tuna Recipe

Seed Coated Ahi Tuna Recipe

Inspired by Tapas 177
Time45m
Serves2

sticky rice, peppadew shiitake sauté, mango salsa, ponzu

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Ahi Tuna

For the Sticky Rice

For the Peppadew Shiitake Sauté

For the Mango Salsa

Method

Prepare the Sticky Rice

  1. 1

    Cook the Rice

    Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot and bring to a boil. Once boiling, cover and reduce heat to low, cooking for 20 minutes. Remove from heat and let it sit covered for 10 minutes.

  2. 2

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare the Peppadew Shiitake Sauté

  1. 3

    Sauté the Mushrooms

    Slice the shiitake mushrooms and minced garlic. Heat olive oil in a pan over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add shiitake mushrooms and diced peppadew peppers; cook until the mushrooms are tender, about 5-7 minutes. Remove from heat.

Prepare the Mango Salsa

  1. 4

    Make the Salsa

    Dice the mango and red onion, and chop the cilantro. In a bowl, combine the mango, red onion, cilantro, lime juice, and salt to taste. Mix well and set aside.

Prepare the Ahi Tuna

  1. 5

    Coat and Cook the Tuna

    Pat the Ahi tuna steaks dry with paper towels. Brush with soy sauce and then coat with a mix of sesame seeds and black sesame seeds. Heat a non-stick skillet over high heat and sear the tuna for about 1-2 minutes on each side for medium-rare, then remove from heat.

Assemble the Dish

  1. 6

    Plate the Dish

    On each plate, create a bed of sticky rice, top with peppadew shiitake sauté, then place the seared ahi tuna on top. Add a generous spoonful of mango salsa and drizzle with ponzu sauce before serving.

More from Tapas 177