Seared Bigeye Tuna with Asian Salsa

They say it’s called tuna wishing, not fishing for good reason. But thanks to the skill and deep knowledge of local fishermen like Matt Mendoza, a tournament-winning captain with years on the water, we were lucky enough to bring in pristine yellowfin and bigeye tuna fresh from the Canyons this week.

Matt and his crew landed at Ryder’s Cove, where Chatham Harvesters’ dedicated team got to work. From dockside to cutting table, every step of processing these fish was done with care, precision, and respect for the catch, the ocean, and the people we feed. Our crew, with years of collective experience, hand-trimmed filets and toro cuts that we’re proud to share with your table and our

For a special family dinner, our culinary team created a side dish to elevate a pan-seared bigeye filet, something that would balance the buttery richness of the tuna with a bit of crunch and a subtle Asian flair. Rooted in our values of thoughtful sourcing and intentional cooking, this dish is a celebration of what happens when tradition, technique, and teamwork come together on the plate.

Seared Bigeye Tuna and Asian Salsa Salad

Grilled Seared Bigeye Tuna

Serve 3-4

Ingredients for the tuna :

• 1 lb Chatham Harvesters Bigeye Tuna

• Salt and freshly ground black pepper

• 1 tbsp sesame oil

Ingredients for the asian salsa :

• 1 green bell pepper, finely diced

• 1 red bell pepper, finely diced

• 1 chili pepper (like Thai chili or jalapeño), minced (adjust to heat preference)

• 1/2 cucumber, finely diced (peel and remove seeds if preferred)

• 1 tsp fresh ginger, finely grated

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tsp hoisin sauce

• 1/2 tsp fish sauce

• Juice of 1 lime

Directions for the tuna :

1. Pat the tuna dry with a paper towel. Rub both sides with sesame oil, then season generously with salt and pepper.

2. Preheat your grill to high heat. Make sure the grates are clean and well-oiled to prevent sticking.

3. Place the tuna directly on the grill. Sear for 3–4 minutes per side, depending on thickness, for a nicely seared exterior and rare to medium-rare center.

4. Remove from the grill and let rest for a minute or two. Slice and serve immediately—great on its own, or over a salad or rice bowl.

Directions for the Salsa:

• In a medium bowl, combine green pepper, red pepper, chili pepper, and cucumber.

• In a small bowl, whisk together sesame oil, soy sauce, hoisin sauce, fish sauce, lime juice, and grated ginger.

• Pour the dressing over the chopped veggies. Toss to combine. Let it sit for at least 10–15 minutes to let the flavors meld.

• Spoon over grilled tuna, serve over shredded red cabbage as a side salad

NOTE: Make the salsa first so it has time to sit. Any variety fo tuna would work well with this recipe.