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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Seared Sesame Ahi Tuna with Mango-Avocado Salsa

Updated: Nov 18, 2018

A fabulous combination of savory and sweet perfectly paired with grilled fish.

Seared Sesame Ahi Tuna with Mango-Avocado Salsa

Serves 4

3 large ripe mangoes, peeled and chopped

1 cucumber, peeled, seeded, and diced

½ red onion, finely chopped

1 jalapeno pepper, seeded and minced

½ bunch cilantro, minced

1 avocado, peeled and diced freshly squeezed juice of 1 lime salt, to taste

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

4 Ahi Tuna steaks

5 tablespoons mixed black and white sesame seeds salt and freshly ground black pepper, to taste

1. In a bowl, combine all the ingredients. Let stand at room temperature for 15 minutes to allow the flavors to blend. Set aside.

2. Preheat the grill to high. Mix together the olive oil and sesame seeds and brush liberally over the tuna steaks. Season with salt and pepper.

3. Grill the fish, searing on all sides, approximately 45 seconds, creating grill marks but leaving the interior of the fish rare.

4. Slice the tuna and garnish servings with the salsa.


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