Rich ahi tuna pairs well with fruity sauces packed with flavor from fresh herbs.
Spicy Sesame Tuna with Pineapple Mint Zoodles
Enjoy these steaks coated in a thick layer of sesame and onion and top over a base of zucchini in a spicy, tangy sauce. Spiralizing zucchini (and other veggies) is a great way to enjoy the experience of pasta without the heavy after-effects and makes a wonderful addition to a light and cool meal for hot summer nights.
Servings 2
Ingredients
Spicy Sesame Tuna & Zoodles
- 2-4 oz ahi tuna steaks
- Chosen Foods 100% Pure Avocado Oil
- sea salt & pepper to taste
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 1 tbsp dried minced onion
Pineapple Mint Sauce:
- 3 tbsp Chosen Foods Spicy Sesame Oil
- 2 tbsp fresh pineapple juice or crushed pineapple
- 1 tbsp organic distilled white vinegar
- 10 leaves mint chopped
- sea salt & pepper to taste
- 1 large zucchini*
Instructions
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Dry the ahi tuna steaks well with a paper towel. Brush them with a light layer of pure avocado oil. Season generously with salt and pepper and then with the black and white sesame seeds and minced onion, covering the surface of the tuna entirely.
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Heat a large skillet over medium high heat. Once hot, place the tuna into the skillet and cook for 2 minutes per side for medium rare or 3 minutes each for medium. Remove from the skillet and allow to rest before slicing.
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While the tuna is resting, prepare the Pineapple Mint sauce by combining the spicy sesame oil, pineapple juice, vinegar, mint, salt, and pepper in a small bowl. Whisk well to combine.
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Spiralize the zucchini with a spiralizer (or julienne if you don’t have a spiralizer). Toss the zucchini with the Pineapple Mint sauce and top with cooked tuna steaks. Enjoy immediately.
Recipe Notes
Optional: the tuna and dressing also pairs well with rice or soba noodles for a more starchy (but still gluten-free) base for your meal.