Coriander Dusted Ahi Tuna and Cucumber-Mango Salad with Preserved Lemon Vinaigrette

Serves 4-6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter shares this fresh and simple way to enjoy ahi tuna. It makes a great starter for a party of 4-6, or a hearty lunch for two. Enjoy with Cakebread Cellars Sauvignon Blanc.


24 oz. ahi tuna
2 T. ground coriander
salt & pepper
1 T. grapeseed oil

1 preserved lemon*, minced
1 T. ginger, minced
2 T. lemon juice
1 T. coriander seeds
4 T. extra virgin olive oil
1 english cucumber
1 mango, diced
1/4 c. red onion, julienne
1/4 c. cilantro leaves
salt & pepper


Cut the tuna into 2"x 2" loin strips. Dust the tuna generously in coriander and season with salt and pepper. In a large sauté pan over high heat, add grapeseed oil and sear the tuna on all sides quickly so the fish stays rare to medium rare in the middle of the loin. Place the tuna on a plate lined with a paper towel and cool in the refrigerator.


To make vinaigrette, combine preserved lemon, ginger, lemon juice, coriander, and olive oil and mix well.

Cut the cucumber into 4" long pieces. Stand the cucumber upright and cut the sides off the cucumber leaving the seeded core to discard. Cut the sides of the cucumber into long, thin strips like spaghetti. Place the cucumber in a bowl and add the mango, red onions, and cilantro. Dress the salad with the vinaigrette and season to taste with salt and pepper.

To Serve:

To plate, slice the tuna into thin pieces and form a ring on the plate leaving a space in the center for the salad. Place the salad in the middle. Dress the sliced tuna with the remaining vinaigrette.

  • Preserved Lemon is a northern African seasoning that can be found at some gourmet food stores.

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