Sesame Crusted Ahi Tuna Steak over Shaved Asparagus and Zucchini Salad

  • Total Time: 35 mins
  • Hands-on Time: 30 mins
  • Makes: 4 servings

This fresh ahi tuna is coated with a simple seasoning mix of salt and garlic and served on top of a delicious raw vegetable salad.

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  • 1/4 + 1 teaspoon cups Frontier Organic Whole Hulled Sesame Seed 2.29 oz.
  • 1/2 teaspoon Frontier Organic Ground Ginger Root 1.50 oz.
  • 3/4 teaspoon Frontier Table Grind Sea Salt 4.23 oz.
  • 1 teaspoon Frontier Organic Garlic Powder 2.33 oz.
  • 1/2 pound asparagus
  • 1/2 pound zucchini
  • 4 tablespoons neutral oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon sesame oil
  • 2 teaspoons honey
  • 4 tuna steaks


1. Using a vegetable peeler, peel the asparagus and zucchini, removing the ends as needed. Whisk together 2 tablespoons of the neutral oil, coconut aminos, sesame oil, 1 teaspoon of sesame seeds, ginger powder, honey, and 1/4 teaspoon salt. Pour over the vegetables and toss until well combined. Let rest while making the tuna steak.
2. Take the tuna steaks and evenly coat with the garlic powder and salt. Place the 1/4 cup sesame seeds in a shallow dish. Dredge the tuna steaks in the sesame seeds, evenly coating the outside of the tuna.
3. Heat a large skillet over medium-high heat. Add the remaining oil followed by the tuna steaks. Sear for one minute, flip, and cook for another minute. Sesame seeds should be golden and the tuna steak still pink on the inside.
4. Divide the salad onto four plates. Serve the tuna steaks on top of the salad.

These tuna steaks also work well served on top of rice or a salad made with greens.


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