Adapted from steamykitchen.com.
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)
freshly ground black pepper
1 large bunch broccoli, trimmed and divided into pieces
coconut aminos (optional)
- Combine lime juice, ginger, and avocado oil in a small bowl and whisk to combine. Season with salt and pepper.
- Combine sesame seeds in a shallow dish.
- Thoroughly dry tuna fillets with a paper towel. Apply wasabi paste to all sides and season with salt.
- 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).
- 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.
- 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.
- To serve, slice tuna steak on plate and place broccoli on the side. Drizzle with lime vinaigrette. Garnish with coconut aminos, if desired.