Friday, March 15, 2013

Sesame Crusted Tuna

I wanted fresh tuna steak for dinner, but without an Asian influence, which usually means soy sauce and rice wine vinegar. The citrus based salad dressing and avocado were the perfect complement to a Western-style salad. Healthy, figure friendly, and it's so tasty, too! Serves 2-3, just increase the tuna and salad ingredients for more people.

2 tuna steaks
Coconut oil
Sesame oil
Kosher salt
White pepper
Approx 1/3 c sesame seeds (untoasted)

Salad greens
1/4 c sliced almonds, toasted
1 medium carrot, sliced with a vegetable peeler
2 radishes, thinly sliced
1/2 English cucumber, thinly sliced
2 scallions, equal parts white and green, diagonally sliced
1/2 avocado, cut in half crosswise and then sliced lengthwise into about 12 pieces total
Basic salad dressing

Assemble the salad ingredients except for the avocado. Pour a little of the dressing into a small cup and dip the avocado slides in to coat and prevent them from browning. Use the same dressing and your hand instead of tongs to coat all the lettuce pieces without using a ton of dressing. Assemble the salad on plates and set aside. Toast the almond slices on a sheet tray in a toaster oven or in a dry pan over medium heat, and remove to a dish to cool.

Heat 3 TB coconut oil in an 8" nonstick skillet over medium-high heat. Thoroughly dry the tuna steaks with paper towels. Coat both sides of the steaks with sesame oil, salt & pepper. Pour the sesame seeds in a small saucer and coat both sides of the steaks with seeds. Cook about 2 minutes on the first side, 1 minute on the second side for rare. The picture above shows the tuna cooked to medium, about 2 minutes per side.

Note: I meant to cook the tuna to rare, but the minute it took to get the almonds out of the oven and on the salad was one minute too long. Toast your almonds in advance. They won't wait, and neither will your tuna, LOL! Here's the salad after I started eating it, when I realized it wanted avocado, which really "finished" the dish.

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