Seared Ahi Tuna with spring mix salad and honey lime vinaigrette – 2 servings
2 – 5oz portions of Ahi Tuna
1 tablespoon each black and white sesame seeds
Juice of 1 Lime
1 tablespoon of coconut oil
1 tablespoon of soy sauce
1 tablespoon of honey
3 tablespoons of extra virgin olive oil or sesame oil
Juice of 1 lime
1 teaspoon of fresh ginger, chopped
1 teaspoon of fresh garlic, about 2 cloves
3 handfuls of spring mix salad
1 shallot, thinly sliced
1/4 quarter of a cucumber, thinly sliced
1 avocado, sliced
Use a small bowl and add 2 Tablespoons of Soy Sauce and juice of 1 Lime. Mix well then pour into an airtight container and add the Ahi Tuna, and return to the fridge.
Make your salad dressing in ball jar and put in the fridge.
Make your salad by adding the spring mix to a bowl with shallots and cucumber. Slice the avocado but the keep off to the side until you’re ready to plate.
Now use a plate or shallow dish out. Add 1 Tablespoon of white sesame seeds and 1 Tablespoon of black sesame seeds to the plate or dish, making sure to mix them around. This is what you are going to coat the Ahi Tuna with.
Get a medium size non stick skillet and heat to medium high, and add the coconut oil. When the skillet is hot, take the Ahi Tuna out of the fridge and add them to plate of sesame seeds, making sure to coat all the sides. Add the pieces of Ahi Tuna to the skillet. Cook for 1 minute and 30 seconds on each side.
Remove the Ahi Tuna from the skillet and set on a cutting board. Slice thinly, they should be rare in the center.
Add the dressing to the spring mix salad, toss and plate. Add the sliced avocados to the plate and the sliced Ahi Tuna on top of the salad.