Seared Teriyaki Ahi Tuna Lettuce Cups


Butter or Boston lettuce cups make a great base for this delicious, light meal. If you are looking for a low carb alternatives, leave out the rice. Barb L.

Serves: 4-5 people; about 2/3 cup of Teriyaki Sauce


For the Teriyaki Sauce:

1/2 cup low or no salt soy sauce

1/4 cup water

2 Tbsp Flying Olive Grapefruit, Sicilian Lemon, or Honey Ginger Balsamic Vinegar

2 tsp brown sugar or brown sugar substitute, more as desired

2 cloves garlic minced

1 Tbsp orange juice

1/2 Tbsp cornstarch

1 Tbsp water

½-1 pound fresh ahi tuna  (If you love tuna, you may want to double the amount)

3 Tbsp Flying Olive Blood Orange or Lemon Extra Virgin Olive Oil, divided

Salt and black pepper

1/2 cup toasted sesame seeds

Butter or Boston lettuce (We used the top, flexible part of red leaf lettuce leaves) 2-3 per person

3 cups brown rice cooked and cooled

1 piece of daikon radish about 4 inches long cut into thin strips or3-5 red radishes diced

1 carrot cut into thin strips and then cut in half

4 green onions root end removed, white and light green parts thinly sliced


Make the teriyaki sauce by mixing the soy sauce, water, Flying Olive Balsamic Vinegar, sugar, garlic and orange juice. Bring to a simmer and whisk until the sugar is dissolved. Mix the cornstarch and water together in a separate small bowl. Then add it to the sauce. Bring the sauce to a boil and whisk until it thickens slightly. Set aside.

Rub the tuna with 1 Tbsp of Flying Olive Extra Virgin Olive Oil and season with salt and pepper. Roll in the sesame seeds to completely cover.

Heat the remaining 2 Tbsp Flying Olive Extra Virgin Olive Oil in a non-stick pan until hot. Place the tuna in the pan and sear on one side for about two minutes. Flip the tuna over and cook for a two minutes more. The tuna should be rare in the center. Take the tuna out of the pan and let in tuna sit for a few minutes.

Place the lettuce on a serving platter. Place a heaped tablespoon of brown rice onto teach lettuce leaf. Slice the tuna into thin strips about 4 inches long. Place one piece on top of each pile of rice. Top each piece of tuna with some radish and carrot strips. Sprinkle each lettuce cup with the chopped green onion and cashew nuts. Drizzle the orange teriyaki sauce over each lettuce cup and serve.

Inspired by a recipe on the website.

Submitted by Barb L.