SEARED TUNA | The Bite is On

It's Summer 2026

TASTY SUMMER BITE: Seared tuna with seaweed salad, and watermelon.

A sure sign we're in summer mode is the call from offshore: "The bite is on."

For Cape Cod fishermen, those four words spark immediate excitement. They mean the warm Gulf Stream waters have arrived, bringing some of the ocean's most sought-after game fish within reach of Chatham's fleet.

Just beyond the elbow of Cape Cod, the deep offshore canyons, and waters off Chatham become home to an incredible diversity of pelagic species. Bluefin tuna, yellowfin tuna, bigeye tuna, mahi-mahi, swordfish, and occasionally marlin all follow schools of baitfish into these productive waters. Every trip offshore is part skill, part patience, and part respect for an ever-changing ocean.

While many think of Cape Cod for beaches and vacations, summer also marks one of the most exciting seasons for our local fishermen. Long before sunrise, they're steaming dozens of miles offshore, watching weather, water temperatures, birds, and bait, all signs that can lead them to the next bite.

At Chatham Harvesters, those calls from the fleet mean something special. They mean exceptionally fresh local seafood is on its way home. Within hours of landing, that tuna may be expertly processed at our facility and available for our Fish Share members, local chefs, and seafood lovers who want to know exactly where their fish came from, and who caught it.

It's more than fresh seafood. It's a direct connection to the fishermen, the ocean, and the working waterfront that has defined Chatham for generations.

When the call comes in, ”The bite is on," summer has officially arrived.

This week, we saw landings of yellowfin and bluefin tuna by Captain Dean, and a beautiful big-eye tuna from Captain Jay

So fire up the stove or spark up the grill, we have a great seared tuna recipe for you to try. 

Seared Tuna

Serve 6 as an appetizer or 2-4 as an entree, depending on the gang's appetite

Ingredients

• 1 lb Chatham Harvesters' Yellowfin, Bluefin, or Big-eye tuna

• salt

• black pepper

• 3 tablespoons toasted white sesame seeds and 1 tablespoon black sesame seeds

  (or replace with 4 tablespoons of a crunchy asian spice mix like Furikake, and don't use salt and pepper)

• 1 1/4 tablespoon unsalted clarified butter

Directions

• If frozen, thaw the tuna in fridge overnight

• Take the tuna out of the fridge 15 to 20 minutes before cooking so the tuna steaks can come to room temperature.

• Mix white and black seeds together and spread them on a large plate. Season the tuna with salt and pepper and press the tuna into the seeds, coating well on top and bottom.

• Heat a heavy-bottomed skillet over medium-high heat. Add butter or clarified butter and swirl to coat the pan. Add tuna and sear each side for 20-30 seconds for rare or up to one minute for medium rare.

• Remove from the pan and refrigerate until ready to serve, or at least 30 minutes.

• With a very sharp knife, slice the tuna against the grain.

• Serve with a sesame dipping sauce, watermelon chunks, and seaweed salad or sliced cucumbers, and green onions

FOR THE SESAME DIPPING SAUCE

Ingredients

• ⅓ cup mayonnaise

• 1 tablespoon soy sauce

• ¼ teaspoon garlic powder

• ¼ teaspoon ground ginger

• 1 teaspoon sesame oil

• ½ teaspoon fresh lemon juice

• ¼ teaspoon of minced garlic

Directions

• In a small bowl, combine mayonnaise, soy sauce, a small amount of minced or pressed garlic, fresh ginger, a drop of sesame oil, and a little lemon juice.

• Refrigerate until ready to use.