Members’ Journal
A Rare Ahi Friday at Mary’s Blue Hour Bistro
Mary’s Blue Hour Bistro
Published Updated
Sesame-crusted tuna met tender eggplant, tomato-olive relish, feta, and herbs in an elegant, unexpected dinner for three.
Friday dinner at Mary’s Blue Hour Bistro gave ahi tuna the proper starring role: quickly seared rare, sliced thick, and finished with a crisp sesame crust. The supporting cast was Mediterranean in spirit and beautifully paced for the plate—tender roasted eggplant and red onion, a spoonable tomato-olive relish, crumbled feta, and fresh herbs.
The most surprising pairing was also the one that brought the dinner together. “The tomato relish and feta cheese topping was not anything I would have envisioned,” came the verdict. “Delicious.” Their savory brightness played against the rich, ruby-centered tuna without taking over.
One photograph catches the preparation in its simplest, most promising moment: generously sesame-coated tuna steaks arranged on a blue floral plate. At the table, the finished dinner arrives on blue-and-white floral china, with the tuna, dark-edged eggplant, red relish, white feta, and greens set against a lively floral cloth. It is a composed but unfussy Friday-night plate—colorful, generous, and centered on a fast, confident sear.
Tonight’s Menu
Sesame-crusted rare ahi with roasted eggplant and red onion, tomato-olive relish, feta, and herbs.
Open the Recipe Card
# Sesame-Crusted Rare Ahi with Make-Ahead Eggplant & Tomato-Olive Relish
**For 3 | 20 minutes tonight after make-ahead prep | Roast at 425°F; reheat at 375°F; sear tuna in a very hot cast-iron skillet**
## Ingredients
### Sesame Ahi
– 3 thawed ahi tuna steaks, 5–6 ounces each
– 2 tablespoons sesame seeds, white, black, or mixed
– 1 tablespoon neutral oil, such as avocado, vegetable, or canola oil
– Salt and black pepper
### Roasted Eggplant
– 1 medium eggplant, cut into ¾-inch rounds or thick half-moons
– 1 small red onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– Salt and black pepper
### Tomato-Olive Relish
– 1 tablespoon olive oil
– 2 garlic cloves, thinly sliced
– 1 cup canned diced tomatoes with juices
– ⅓ cup olives, roughly chopped
– 1 teaspoon red-wine vinegar, plus up to ½ teaspoon more to taste
– 2–3 ounces feta, crumbled
– Basil, mint, or Bishop’s weed, roughly torn
## Equipment & Before You Start
– Sheet pan, small baking dish, small skillet, cast-iron skillet, and sharp knife.
– Make the eggplant and relish up to 1 day ahead; cool, cover, and refrigerate separately.
– Before cooking, pat the tuna completely dry.
## Steps
1. **Make the eggplant:** Heat the oven to **425°F**. Toss eggplant and onion with 2 tablespoons olive oil, oregano, smoked paprika, salt, and pepper. Arrange on an oiled sheet pan in one layer. Roast for **20–25 minutes**, turning once, until browned at the edges and fully tender. Cool before covering and refrigerating.
2. **Make the relish:** Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook garlic for **30 seconds**, just until fragrant. Add tomatoes and olives; simmer for **8–10 minutes**, stirring occasionally, until glossy and lightly reduced. Stir in 1 teaspoon vinegar, adding up to ½ teaspoon more for brightness. Cool before covering and refrigerating.
3. **Reheat:** Heat the oven to **375°F**. Spread the eggplant and onion in a small baking dish, drizzle with a little olive oil, and warm for **12–15 minutes** until hot and soft-edged. Meanwhile, gently rewarm the relish in its skillet.
4. **Crust the tuna:** Lightly season the dry tuna with salt and black pepper. Brush the broad sides very lightly with neutral oil. Spread sesame seeds on a plate; press both broad sides of each steak into the seeds, then gently pat the coating in. Let stand for **5 minutes** while the cast-iron skillet heats over medium-high to high heat.
5. **Sear:** Add a thin film of neutral oil to the very hot skillet. Sear tuna without moving it for **60 seconds** on the first side. Turn and sear for **45–60 seconds** on the second side. For particularly thick steaks, sear each edge for **5–10 seconds**.
6. **Rest and slice:** Rest tuna for **2 minutes**, then slice with a sharp knife.
## Hold & Serve
Keep the reheated eggplant and relish warm while the tuna sears. Serve the tuna immediately after slicing so the sesame crust stays crisp and the center remains rare.
## Watch For
– Eggplant should be completely tender, not merely browned.
– The relish should be spoonable and glossy, not watery.
– Tuna should have a toasted sesame crust, a slim cooked border, and a ruby-red center.
## Plate & Present
Divide the warm eggplant among 3 plates. Spoon tomato-olive relish alongside or over the eggplant, arrange sliced tuna over it, then scatter feta and torn herbs over the plates.