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Sesame Peppered Ruby Red Ahi Tuna

Sesame Peppered Ruby Red Ahi Tuna
with Fennel Mango Salad, Avocado Fritter, Hibiscus Essence


  • 1 small: bulb fennel
  • 1 mango:
  • 1 teaspoon : chopped cilantro
  • 1 tablespoon: shaved, toasted coconut
  • 2 tablespoons:hazelnut oil
  • 1 tablespoon : white rum
  • 2 tablespoons: seasoned rice vinegar
  • dash Tabasco
  • to taste sea salt and freshly ground black pepper crumbled pistachio halvah
Trim fennel bulb, reserving fronds for presentation. Cut bulb in half. Remove core. Slice thinly crosswise. Peel mango. Cut flesh from inner seed. Thinly slice. Transfer fennel and mango slices to mixing bowl. Add remaining ingredients. Season with salt and pepper. Toss gently.

Ahi Tuna

  • 1/2 cup: white sesame seeds
  • 1/2 cup:black sesame seeds
  • 4 6-ounce: center cut sushi grade ahi tuna steaks, 1 inch thick
  • 2 tablespoons:grapeseed oil
  • to taste sea salt and freshly ground black pepper
Place sesame seeds into two separate shallow bowls. Season fish on both sides with salt and pepper. Press one side of tuna into white sesame seeds and the other side into black sesame seeds. Add oil to heavy skillet over high heat. Sear tuna one minute on each side. Transfer to cutting board. Cut in half on bias.


  • 1/3 cup :white wine
  • 1/4 cup:guava juice
  • 2 tablespoons: chopped shallots
  • 10 dried:hibiscus flowers
  • 2 tablespoons:heavy cream
  • 1/2 cup : unsalted butter, cut into 4 cubes
  • to taste sea salt and finely ground white pepper
Add wine, guava juice, shallots, and hibiscus flowers to saucepan over medium heat. Reduce liquid by two thirds. Stir in cream. Bring to boil. Turn heat to low. Whisk in butter 1 cube at a time. Strain through fine sieve. Season with salt and pepper. Keep warm.


  • 1 quart :canola oil for frying
  • 1/2 cup :tempura batter mix
  • 2 tablespoons: finely chopped basil
  • pinch paprika
  • 1 cup:cold soda water
  • 2 avocados: seed removed, peeled, cut into eight wedges/li>
Heat oil in heavy sauce pot to 365°F. Whisk tempura batter, basil, paprika and water in mixing bowl. If mix is too thick add small amount of water. Dip avocados in tempura. Fry four wedges at a time 20 seconds or until golden brown. Transfer to paper towel lined plate.


  • 1 teaspoon : black sesame seeds
  • 1 teaspoon: white sesame seeds
  • 1 teaspoon pink: peppercorns, chopped
  • 1/2 teaspoon: togarashi pepper
  • 1 teaspoon:dried parsley leaves
  • 4 spring roll: wrapper 7-inch square
  • ** canola oil: spray
  • 4 fronds: fennel top
Preheat oven to 300°F. Combine sesame seeds, peppercorns, togarashi and parsley in small bowl. Fold spring roll wrapper accordion style in ½ inch increments. Fold 1 inch of one end onto itself. Secure with toothpick. Open fan. Lay on baking sheet. Spray with canola oil. Sprinkle with spice mixture. Bake 20 minutes or until brittle. Remove toothpick. Arrange tuna on center of warm serving plate, leaning one slice against the other. Mound salad behind and atop tuna. Spoon sauce onto plate. Secure fan with avocado fritters behind tuna. Garnish with fennel tops.
Executive Chef Bernard Guillas
The Plate California Michelin Guide
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Marineroom Trip Advisor
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DiRoNA Certificate
Most Scenic Award
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