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Sesame Seared Tuna with Lime Ginger Vinaigrette
Nb persons: 3
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| Sesame Seared Tuna with Lime Ginger Vinaigrette Ingredients | |
| 4 Tbsp | black sesame seeds |
| 4 Tbsp | white sesame seeds |
| 3 fresh, wild tuna fillets (about 1 1/2-2 lbs) | |
| 2 tsp | wasabi paste |
| 1 Tbsp | extra virgin olive oil |
| 2 Tbsp | freshly squeezed lime juice |
| 2 tsp | grated fresh ginger |
| 4 Tbsp | avocado oil, (or olive oil) |
| sea salt | |
| freshly ground black pepper | |
| 1 large bunch | broccoli, trimmed and divided into pieces |
coconut aminos (optional)
Preparation
Combine lime juice, ginger, and avocado oil in a small bowl and whisk to combine. Season with salt and pepper.
Combine sesame seeds in a shallow dish.
Thoroughly dry tuna fillets with a paper towel. Apply wasabi paste to all sides and season with salt.
Set tuna steaks, one at a time, in sesame seeds. The wasabi will help the seeds stick. Turn the tuna and apply to all sides (top, bottom, and edges).
Heat 1 Tbsp olive oil in a large skillet or stovetop griddle. Sear tuna steaks for approximately 2-3 minutes on each side. Be careful not to overcook the tuna; it should be pink in the center and the seeds should be just lightly toasted, not blackened.
While tuna cooks, place broccoli pieces in a medium bowl, fill with about 1/2 inch water and cover with plastic wrap. Microwave on high for 2-3 minutes. Drain water and season with salt and pepper.
To serve, slice tuna steak on plate and place broccoli on the side. Drizzle with lime vinaigrette. Garnish with coconut aminos, if desired.
http://www.paleotable.com/2011/01/sesame-seared-tuna-with-lime-ginger.html
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