Bring the freshness of West Coast waters to the dinner table

With a love of the ocean and all that it provides comes a deep sense of responsibility when choosing what to eat and sourcing it. It’s no secret that our environment is in deep need of sustainable practices, and none of our delicate coastal ecosystems seems more in need of our attention than the waters that surround us.

For home cooks, this can seem like a daunting task, but it needn’t be. To find the freshest, best fished seafood, simply make friends with your fishmonger: find out how a fish was  caught, where it’s from, how long it’s been frozen, etc.

Many methods of fishing raise concerns about large amounts of wasted bycatch (fish unintentionally caught in nets), and ocean-bottom environmental damage is a growing problem, but making good choices or asking a responsible fishmonger should alleviate your concerns and keep you feeling good about the food choices you’re making. The Ocean Wise website is a vast resource for those who want to look even further into sustainability and good fishing practices.


This dish is basically a salad, and thus any fresh vegetables will act as great accompaniments to the soft richness of the tuna. Try blanched asparagus, green beans, or even crispy, fresh, sautéed corn kernels when in season. When choosing your rice, any type will do, but we prefer either a long-grain basmati or a hearty brown variety to add another level of texture to the dish.



  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp coconut sugar (can substitute brown sugar)
  • 2 tsp sesame seeds, divided
  • ½ tsp freshly cracked black pepper
  • 2 scallions, thinly sliced
  • 1 lb sushi-grade ahi tuna, cubed
  • 1 avocado, pitted and cubed
  • 2 cups cooked rice, any type
  • 1 medium carrot, grated
  • 8 snap peas, thinly sliced
  • 4 radishes, quartered



  1. In a medium bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, 1 tsp of sesame seeds, freshly cracked black pepper, and scallions. Toss the fish in the mixture and chill in the fridge 5 to 10 minutes.
  2. Cut the avocado into pieces approximately the same size as the tuna cubes. Remove the tuna from the fridge and gently fold the avocado into the mixture.
  3. To serve, place rice in small bowls and top with tuna mixture, carrot, snap peas and radishes. Garnish with remaining sesame seeds.

Serves 2 to 4 


off the hookRecipe by DL Acken and Aurelia Louvet, from Off the Hook: The Essential West Coast Seafood Recipes, copyright © 2018 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions.