I think we all can relate to one thing when it comes to cooking fish – fish stank.
I love cooking and eating fish. I hate the aftermath of the stink it leaves in my kitchen.
So, when I can eat fish and leave it raw it’s really the best of both worlds. The cherry on top is that sushi-grade tuna is on sale A LOT during the summer months. Just during the last month or so, ahi tuna has been on sale at Sprouts three out of four weeks – win!
Seared Sesame Tuna with Wasabi-Ginger Zoodles (THM S)
- Roughly 1-lb ahi tuna filets (I had 2 fairly large, thick filets which resulted in a little over a pound.)
- Black and white sesame seeds
- Salt and pepper
- Veggies for spiralizing (I used 1 English cucumber, 1 small zucchini, 1 carrot (those were a challenge. Unless they are LARGE, don’t do it.), and 6-7 baby beets)
- 1/3 c low sodium soy sauce
- 1/8 tsp wasabi (the paste! you can get a small dab of it from the sushi chefs by the seafood section)
- 1 inch grated fresh ginger
- 1.5 Tsp rice vinegar
- 1-2 Tsp EVOO or liquid coconut oil
Spiralize the veggies into a large bowl. Whisk together the soy sauce, ginger, wasabi, vinegar, and oil in a small bowl. Pour the dressing over the veggies, toss to coat, and sit it in the fridge until the tuna’s done.
Season the tuna liberally with salt and pepper. Combine a few palmfuls each of the black and white (regular) sesame seeds, and rub them onto all sides of the filets. Place them onto a hot grill pan (medium-high) heat and sear 1-2 minutes on each side.
Slice the tuna, I personally like it on the thick side. Grab a bowl, place your veggies in the bottom, top with the seared tuna and add a small drizzle of soy sauce over the top.
Finito! Enjoy. 🙂