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The first rays of spring sunshine stream through the window, the scent of fresh herbs fills the air, and on the plate, two worlds come together—Persian tradition meets Asian elegance. That’s exactly what you can expect from my dish: Persia Meets Asia – Tuna Tataki with Sabzi Polo.
Crispy sesame crust meets melt-in-your-mouth tuna, a splash of fresh lime adds a zesty kick, and the exotic flavor of Limoo Amani brings a deep, unique twist. And then there’s the fragrant herb rice—pure magic for your senses! This dish is more than just a treat for the taste buds—it’s a tribute to my love for both Persian and Asian cuisine. A Nowruz feast with a modern twist!
Watch my preparation video on Instagram!
SABZI POLO BA MAHI – A NOWRUZ TRADITION
For Nowruz, we traditionally cook Sabzi Polo ba Mahi—a fragrant herb rice served with fish. Every family has its own way of preparing the fish. Some pan-fry it until crispy, others bake it gently in the oven or grill it over an open flame. In some regions, it’s seasoned with turmeric, while in others, it’s served with a tangy pomegranate glaze. In the south of Iran, Ghalieh Mahi – Fish is served with a sauce made from tamarind paste and herbs.
There’s no single right choice when it comes to the fish—people use everything from salmon and monkfish to trout, sea bream, or whatever they love most. This year, my visit to the gourmet market FrischeParadies in Frankfurt during their “Southeast Asian Cuisine” event inspired me to try something different. Ever since moving to Germany, I’ve been fascinated by Asian flavors—and this Nowruz, I’m bringing them to my table!
SABZI POLO – PERSIAN HERB RICE WITH A TWIST!
I’ve already shared two versions of Sabzi Polo on my blog (here)—but this time, I did it a little differently! Instead of adding the herbs straight into the boiling rice, I mixed them in after draining the half-cooked rice. This keeps the flavors extra fresh and vibrant!
Another game-changer: I tucked six fresh garlics into the rice—trust me, it makes the aroma absolutely incredible! The scent alone is heavenly, and the taste? Even better!
For a special touch, I placed yellowfin tuna fillets directly on top of the rice (check out the photos!)—and it was a total hit! Give it a try and let me know what you think.
YELLOWFIN TUNA IN SASHIMI QUALITY
I’m so excited to have found an amazing piece of sashimi-grade yellowfin tuna—such a rare treat. This top-quality fish is super fresh, making it perfect to eat raw. It has a wonderfully tender texture that melts in your mouth and a deep, rich flavor that’s pure indulgence.
Tip: Less is more! A long cooking time can ruin its delicate texture. Whether served raw as tartare, lightly seared, or thinly sliced as carpaccio—this tuna shines best when kept as natural as possible. Enjoy every bite!
TATAKI – THE JAPANESE ART OF SEARING
Have you ever tried Tataki? This amazing Japanese cooking method brings out the best in fish and meat! The secret? A quick marinade followed by a super-hot, ultra-fast sear— just enough to create a flavorful crust while keeping the inside deliciously raw and tender.
After searing, the Tataki is sliced thin and served cold, often with a fresh salad. The result? A perfect balance of smoky sear and melt-in-your-mouth texture. Sounds good? Give it a try!
PERSIA MEETS ASIA: TUNA TATAKI WITH SABZI POLO
For Nowruz, I want to enjoy tuna at its best – Tuna Tataki with Sabzi Polo is my choice. I use a marinade with Asian influences that highlights the pure taste of tuna, keeping its delicate aroma while adding an exciting, exotic twist with dried Limes (Limoo Amani).
Here’s what I use for the marinade:
- barrel-aged soy sauce, for a deep and rich flavor
- Blossom honey for a touch of sweetness
- Lime juice for freshness and acidity
- Dried lime slices (Limoo Amani) for an intense citrus flavor
- Toasted sesame oil for a nutty richness
- Fresh ginger for a mild heat
- A finely chopped garlic clove for a savory base
- Fresh coriander, chopped, for a herbaceous freshness
- Black and white sesame seeds, mixed, for added texture and aroma
The fish only needs a short time in the marinade before it hits the grill. If you haven’t tried this method yet, I highly recommend it! It brings together the best of two culinary worlds – the freshness of the Persian Nowruz festival and the bold flavors of Southeast Asia.
TUNA TATAKI WITH A PERSIAN-ASIAN TWIST
To make your tuna tataki not just delicious but also extra special, keep this in mind. Here’s my secret:
- Use yellowfin tuna: It has a delicate yet firm texture, making it perfect for tataki. Make sure it’s sashimi-grade, meaning it can be eaten raw.
- Marinate: Let the tuna fillet soak in the marinade for only 15 minutes – just enough for the flavors to sink in without overpowering the fish’s natural taste.
- Grill quickly and hot: Preheat a grill pan or grill until it’s very hot. Grill the tuna for just 1 minute on each side – the inside stays raw, while the outside gets a crispy sesame crust made from black and white sesame seeds.
- Serve perfectly: Slice the tuna thinly, drizzle with a bit of lime juice, and enjoy with Sabzi Polo.
A FEAST TO TRY AT HOME
Whether you’re celebrating Nowruz or just craving a special fusion dish, my Persia Meets Asia: Tuna Tataki with Sabzi Polo is the perfect way to explore new flavors. Give it a try, enjoy the moment, and let the blend of Persian and Asian influences inspire you!
And if you’re feeling curious and want to learn more about unique ingredients or creative recipes – stick around a little longer. There’s so much more to discover!
INGREDIENTS FOR TUNA TATAKI
4 yellowfin tuna fillets
INGREDIENTS FOR THE TUNA MARINADE
3 tbsp soy sauce, barrel-aged
1 tbsp blossom honey
Juice of 1 lime
2 dried lime slices (Limoo Amani*)
2 tsp toasted sesame oil*
2-3 cm fresh ginger
1 garlic clove
2 sprigs fresh coriander
INGREDIENTS FOR THE SESAME CRUST
2 tbsp black sesame seeds
2 tbsp white sesame seeds
or 4 tbsp mixed-Sesame*
PREPARATION OF TUNA TATAKI
Mix all the ingredients for the marinade and place the tuna fillets in it for 15 minutes. Turn them occasionally to ensure they absorb the flavors evenly.
Remove the fillets from the marinade, let them drip off slightly, and coat them in sesame seeds until they are fully covered. Then, grill them for one minute on an Optigrill – this keeps the inside wonderfully tender.
Finally, slice the fillets thinly and serve immediately. Enjoy the delicious taste of tender tuna with a lovely sesame crust!
BEFARMAYID!
Susan
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Persia Meets Asia: Tuna Tataki with Sabzi Polo
Ingredients
INGREDIENTS FOR TUNA TATAKI
- 4 yellowfin tuna fillets
INGREDIENTS FOR THE TUNA MARINADE
- 3 tbsp soy sauce barrel-aged
- 1 tbsp blossom honey
- 1 fresh lime juice of it
- 2 dried lime slices Limoo Amani
- 2 tsp sesame oil toasted
- 2-3 cm fresh ginger
- 1 clove garlic
- 2 sprigs fresh coriander
INGREDIENTS FOR THE SESAME CRUST
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds mixed
Instructions
PREPARATION OF TUNA TATAKI
-
Mix all the ingredients for the marinade and place the tuna fillets in it for 15 minutes. Turn them occasionally to ensure they absorb the flavors evenly.
-
Remove the fillets from the marinade, let them drip off slightly, and coat them in sesame seeds until they are fully covered.
-
Then, grill them for one minute on an Optigrill – this keeps the inside wonderfully tender.
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Finally, slice the fillets thinly and serve immediately.
Recipe Notes
Enjoy the delicious taste of tender tuna with a lovely sesame crust!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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