Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Tuna tataki with camelina crust

Written by Chantal Van Winden


Posted on September 27 2023

Preparation: 20 minutes | Cooking time: 1 minute | Servings: 2 servings


1 cup (250 ml) daikon, julienned

1 cup (250 ml) carrots, julienned

1 handful of chopped fresh cilantro

300 g (10 oz) bluefin tuna

4 tbsp. tablespoon (60 ml) of plain camelina seeds Signé Caméline


1 C. tbsp (15 ml) grated fresh ginger

1 lime (zest and juice)

Sriracha, to taste

2 tbsp. tbsp (30 ml) camelina honey Signé Caméline

2 tbsp. tablespoon (30 ml) of virgin camelina oil Signé Caméline


  1. Place all the vinaigrette ingredients in a small mason jar and mix well. To book.
  2. Place the camelina seeds on a plate. Season with salt and pepper. Coat the piece of bluefin tuna with the contents of the plate.
  3. In a pan over high heat, sear the tuna for 25 seconds on each side.
  4. Slice the piece of tuna into thin slices.
  5. Mix the vinaigrette with the vegetables to make an Asian-style salad.
  6. Serve the tuna tataki with the salad and an extra drizzle of vinaigrette.

Photo credit: Posé Créative

Recipe credit: The Fit Cook



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