Sesame Crusted Ahi Tuna Steak over Shaved Asparagus and Zucchini Salad

Directions

1. Using a vegetable peeler, shred asparagus and zucchini into strips, removing ends as needed. Place in a medium-size bowl. In a small bowl, whisk together 2 tablespoons of the neutral oil, the coconut aminos, sesame oil, 1 teaspoon sesame seeds, the ginger powder, honey, and 1/4 teaspoon salt. Pour over vegetables and toss until well combined. Let rest while making the tuna steak.

2. Evenly coat tuna steaks with garlic powder and salt. Place the 1/4 cup sesame seeds in a shallow dish. Dredge tuna steaks in sesame seeds, evenly coating the outside of the tuna.

3. Heat a large skillet over medium-high heat. Add remaining 2 tablespoons oil followed by 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 tuna steaks on top of salad.

 

RECIPE TIP:

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