Sesame Crusted Ahi Tuna Steak over Shaved Asparagus and Zucchini Salad

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  • 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.


  • 1/2 pound asparagus

  • 1/2 pound zucchini

  • 4 tablespoons avocado or other neutral oil, divided

  • 2 tablespoons coconut aminos

  • 1 teaspoon sesame oil

  • 1/4 cup + 1 teaspoon Frontier Co-op Organic Hulled Sesame Seeds, divided

  • 1/2 teaspoon Frontier Co-op Organic Ground Ginger

  • 2 teaspoons honey

  • 3/4 teaspoon Frontier Co-op Table Grind Sea Salt, divided

  • 1 teaspoon Frontier Co-op Organic Garlic Powder

  • 4 tuna steaks


    1. Using a vegetable peeler, shred asparagus and zucchini into strips, removing ends as needed. Place in a medium-size bowl.
    2. In a small bowl, whisk together 2 tablespoons 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 tuna steak.
    3. Evenly coat tuna steaks with garlic powder and salt. Place 1/4 cup sesame seeds in a shallow dish. Dredge tuna steaks in sesame seeds, evenly coating outside of tuna.
    4. 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 tuna steak still pink on the inside.
    5. Divide salad onto four plates. Serve tuna steaks on top of salad.



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


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