Empire’s Treasure® Grilled Tuna Steak


  1. For grilled tuna steak version: Carefully seared off tuna steak on the grill on a very high heat and then slice. For tuna poke version: carefully dice sashimi tuna into medium dice. Place in bowl with 1 ½ ounces of sesame ginger dressing. Fold together and reserve.
  2. Toss cauliflower, broccoli, red cabbage, and radish with remaining sesame ginger dressing.
  3. Toss vegetables with jasmine rice and place in a bowl. Top with marinated tuna followed by a sprinkle of sesame seeds and black sesame seeds then serve.


  • 1 ea Empire’s Treasure® ahi tuna steak, OR Tuna Steak Sashimi
  • 2 cups Asian Pride® Jasmine Rice, prepared
  • 4 ea Peak Fresh Produce® Broccoli, Floret(s), roasted
  • 4 ea Peak Fresh Produce® Cauliflower, Floret(s), roasted
  • 1/2 cup Peak Fresh Produce® Cabbage, Red, finely shredded
  • 1 ea Peak Fresh Produce® Radish(es), sliced thin, skin on wheels
  • 1/4 cup Delancey Street Deli® pickled red onions, drained
  • 2 tbsp Peak Fresh Produce® Carrot(s), shreddedf
  • 8 ea Peak Fresh Produce® snow peas, blanched
  • 4 oz Village Garden® Empress Sesame Ginger Dressing
  • 1/2 tsp sesame seeds, black, for garnish
  • 1/2 tsp sesame seeds, for garnish