Sesame Seared Tuna with Lime Ginger Vinaigrette

I was in the mood to celebrate, so I stopped by the fish counter and picked up some fresh wild tuna fillets. A little pricey, but I figure it's a whole lot cheaper than eating out! Tonight's meal skips the soy component that often accompanies seared tuna. Instead, the tuna is complemented by a citrusy lime ginger vinaigrette. I used a combination of black and natural sesame seeds, but you can use all regular seeds if you can't find the black; it will just change the look a bit. Don't let the wasabi paste scare you, it loses pretty much all of its heat while cooking. You can find it, sold as a powder, in the Asian section of most supermarkets.

Adapted from steamykitchen.com.


Serves 3.

Ingredients
4 Tbsp black sesame seeds
4 Tbsp white sesame seeds
3 fresh, wild tuna fillets (about 1 1/2-2 lbs)
2 tsp wasabi paste
1 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
2 tsp grated fresh ginger
4 Tbsp avocado oil (or olive oil)
sea salt
freshly ground black pepper
1 large bunch broccoli, trimmed and divided into pieces
coconut aminos (optional)

Preparation

1. Combine lime juice, ginger, and avocado oil in a small bowl and whisk to combine. Season with salt and pepper.
2. Combine sesame seeds in a shallow dish.
3. Thoroughly dry tuna fillets with a paper towel. Apply wasabi paste to all sides and season with salt.
4. Set tuna steaks, one at a time, in sesame seeds. The wasabi will help the seeds stick. Turn the tuna and apply to all sides (top, bottom, and edges).
5. Heat 1 Tbsp olive oil in a large skillet or stovetop griddle. Sear tuna steaks for approximately 2-3 minutes on each side. Be careful not to overcook the tuna; it should be pink in the center and the seeds should be just lightly toasted, not blackened.
6. While tuna cooks, place broccoli pieces in a medium bowl, fill with about 1/2 inch water and cover with plastic wrap. Microwave on high for 2-3 minutes. Drain water and season with salt and pepper.
7. To serve, slice tuna steak on plate and place broccoli on the side. Drizzle with lime vinaigrette. Garnish with coconut aminos, if desired.