Sesame-Encrusted Ahi Tuna with Edamame Hummus Recipe

Fresh tuna is the key to this culinary adventure
Slices of sesame-encrusted sliced tuna on a plate garnished with slaw and edamame hummus.
Fresh seared tuna pairs perfectly with edamame hummus. Jon Whittle / Marlin

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Prepare the edamame, vegetable slaw, ponzu and ginger-sesame vinaigrette—up to two days in advance, if needed.

Ingredients | Serves 4

Vegetable slaw

  • 1 small head green cabbage, sliced thin
  • ½ small head red cabbage, sliced thin
  • 1 red bell pepper, julienned 
  • 1 carrot, julienned 
  • 2 scallions, sliced thin
  • Chopped cilantro, to taste

Mix and refrigerate.

Edamame Hummus

  • 1 12 oz. bag frozen soybeans 
  • 1 clove garlic 
  • ¼ tsp. sesame oil 
  • Salt and white pepper, to taste
  • ¾ cup olive oil 

Boil soybeans in salted water until tender. Cool in ice water. Strain, then puree in a food processor together with garlic, salt, white pepper and sesame oil; slowly drizzle in olive oil until combined. Set aside.

Ponzu sauce

  • 6 oz. orange juice
  • 3 oz. lemon juice
  • 1 oz. sesame oil
  • 8 oz. soy sauce 
  • 4 oz. sugar 

Mix and boil together for a couple of minutes; thicken with 1 tablespoon of arrowroot slurry. For best results, strain through a fine sieve after cooling in the refrigerator.

Ginger-Sesame vinaigrette

  • 1 cup apple sauce 
  • 1 Tbsp. ginger, peeled and chopped
  • 3 oz. rice wine vinegar 
  • ½ cup blended oil
  • ½ tsp. sesame oil
  • ½ tsp. salt
  • ½ Tbsp. sugar

In a blender, combine apple sauce, ginger and vinegar; puree until smooth. Slowly add the blended oil, then the sesame oil, salt and sugar.


  1. Coat four 6 oz. tuna pieces in a mix of black and white sesame seeds seasoned with salt and pepper.
  2. Sear the fish in a hot pan with olive oil just until the seeds are browned. 
  3. Dress the slaw with the vinaigrette, and plate on a puddle of the ponzu. Place the edamame hummus on the plate. Slice the tuna pieces and fan out on top of the edamame.
  4. Garnish with sliced pickled ginger.

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