Packed with protein and healthy fats, this meal is perfect as an appetizer, lunch or light dinner. The creamy and spicy wasabi aioli is the perfect accompaniment for the flavorful crusted fresh seared tuna.
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving as a meal; 2 servings as an appetizer
1 teaspoon wasabi paste
½ cup mayonnaise
juice and zest of 1 lime
½ cup sesame seeds
¼ cup chia seeds
1 tablespoon Himalayan salt
4-6 oz. Sushi Grade Yellowfin Tuna
2 tablespoons sesame oil
2 oz. baby spinach
1 radish, sliced thin
½ cucumber, sliced thin
small handful cherry tomatoes, halved
Pickled Ruby Onions (see sub-recipe)
1. Make wasabi aioli: combine wasabi paste, mayonnaise, and lime juice and zest in a small bowl.
2. Combine sesame seeds, chia seeds, and Himalayan salt in a shallow bowl. Press the tuna steak onto the mixture on all sides to form a crust.
3. Heat a large sauté pan over high heat with oil. When oil begins to smoke, add tuna and cook until crust turns golden brown, about 1 minute. Flip and cook 1 minute more. Transfer to cutting board and slice.
4. Serve tuna slices over a bed of baby spinach, radish, cucumber, and cherry tomatoes. Serve with pickled onions and wasabi aioli on the side.
Pickled Ruby Onions
¾ cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion, sliced thin
Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer. Pour vinegar mixture over the sliced onions and let sit for at least 30 minutes, or refrigerate for later use.