Ingredients
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1/2 pound asparagus
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1/2 pound zucchini
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4 tablespoons avocado or other neutral oil, divided
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2 tablespoons coconut aminos
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1 teaspoon sesame oil
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1/4 cup + 1 teaspoon Frontier Co-op Organic Hulled Sesame Seeds, divided
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1/2 teaspoon Frontier Co-op Organic Ground Ginger
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2 teaspoons honey
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3/4 teaspoon Frontier Co-op Table Grind Sea Salt, divided
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1 teaspoon Frontier Co-op Organic Garlic Powder
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4 tuna steaks
Directions
- 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 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.
- 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.
- 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.
- Divide 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.
