I presume there are enough Christmas turkey recipes out there in cyberspace this week so here is something different. There is only one rule: do not overcook the tuna. Unless, of course, you like it that way! Happy Christmas to all x
P.S. Apologies about the photo quality: Real life dinner = Real life lighting!
P.P.S. This is the final recipe from a special three course anniversary dinner I prepared for a special someone. See Scallops and Chorizo for the starter and Anniversary Chocolate Pots for the dessert.
Sesame Crust Tuna Steak with Vegetable Ribbon Salad
Grain-free, Gluten-free, Dairy-free
Serves 2
Ingredients:
2 thick tuna steaks (approx 120g each)
2-3 tbsp white and black sesame seeds
coarse sea salt
1/2 tbsp flavourless coconut oil or avocado oil
Salad:
2 medium carrots, peeled, trimmed, shaved with a vegetable peeler or spiralised
1 medium courgette, trimmed and shaved with a vegetable peeler or spiralised
3 large spears of asparagus, trimmed of woody ends and shaved with a vegetable peeler
3 tbsp coconut aminos
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp lime juice
1-2 tbsp pomegranate molasses
1/2" piece fresh ginger, grated
optional: handful of rice vermicelli or shirataki noodles
Instructions:
1. Whisk together dressing of coconut aminos, rice vinegar, sesame oilm lime juice, pomegranate molasses and ginger. Taste and adjust for seasoning if required. Set aside.
2. Combine carrots, courgette, asparagus and noodles if using in a large mixing bowl.
3. Add half the dressing to the salad, combining well to ensure all ingredients are coated. Cover and set aside.
3. Heat oil in a heavy based frying pan over medium to high heat.
4. Place sesame seeds on a plate and lay tuna on it to coat on both sides. Season lightly with crushed sea salt.
5. When pan is hot, sear tuna 1-2 minutes per side, depending on preference.
6. Arrange ribbon salad on serving plates and top with tuna. Drizzle over extra dressing and serve immediately.
P.S. Apologies about the photo quality: Real life dinner = Real life lighting!
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| Sesame Crust Tuna Steak with Vegetable Ribbon Salad |
P.P.S. This is the final recipe from a special three course anniversary dinner I prepared for a special someone. See Scallops and Chorizo for the starter and Anniversary Chocolate Pots for the dessert.
Sesame Crust Tuna Steak with Vegetable Ribbon Salad
Grain-free, Gluten-free, Dairy-free
Serves 2
Ingredients:
2 thick tuna steaks (approx 120g each)
2-3 tbsp white and black sesame seeds
coarse sea salt
1/2 tbsp flavourless coconut oil or avocado oil
Salad:
2 medium carrots, peeled, trimmed, shaved with a vegetable peeler or spiralised
1 medium courgette, trimmed and shaved with a vegetable peeler or spiralised
3 large spears of asparagus, trimmed of woody ends and shaved with a vegetable peeler
3 tbsp coconut aminos
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp lime juice
1-2 tbsp pomegranate molasses
1/2" piece fresh ginger, grated
optional: handful of rice vermicelli or shirataki noodles
Instructions:
1. Whisk together dressing of coconut aminos, rice vinegar, sesame oilm lime juice, pomegranate molasses and ginger. Taste and adjust for seasoning if required. Set aside.
2. Combine carrots, courgette, asparagus and noodles if using in a large mixing bowl.
3. Add half the dressing to the salad, combining well to ensure all ingredients are coated. Cover and set aside.
3. Heat oil in a heavy based frying pan over medium to high heat.
4. Place sesame seeds on a plate and lay tuna on it to coat on both sides. Season lightly with crushed sea salt.
5. When pan is hot, sear tuna 1-2 minutes per side, depending on preference.
6. Arrange ribbon salad on serving plates and top with tuna. Drizzle over extra dressing and serve immediately.
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