This time of summer always reminds me of this simple meal I discovered over a decade ago. Who can resist a fresh tuna steak on the grill? Not I. This way of preparing tuna is super simple and the taste will knock your socks off. Just please do yourself a favor and make sure you do not overcook your tuna steaks. (cause that would be a crying shame!) Paired with this delicate summer slaw this meal is a quick delight!
- 4-8 ounce Ahi Tuna steaks, brought to room temperature (2 -3 inches thick- I used 1 inch thick steaks about 6 ounces each I picked up from Trader Joes, as they are more affordable, the thicker steaks are by far preferred, so use your judgement on what portions you need and what you can afford)
- 2 Tbsp. olive oil
- ½ cup (1 stick) softened butter
- 1 clove minced garlic
- 2 Tbsp. fresh lemon or lime juice
- ¼ cup chopped cilantro (or parsley or both)
- 2 Tbsp. coarse ground celtic sea salt
- 1 tsp. coarsely cracked pepper
- ⅔ cup of light- medium toasted sesame seeds
- Mix together butter, minced garlic, lemon or lime juice and cilantro in a small bowl and refrigerate.
- Place sesame seeds on a baking sheet and toast for a few minutes or more at 300 or preferably on the toast setting of toaster oven or even in a heavy skillet. You want them a nice golden brown.
- Let cool for a few minutes after removing from oven.
- In a bowl, combine the salt, pepper and toasted sesame seeds.
- Press the tuna steaks into the mixture to coat all sides.
- Drizzle the tuna with olive oil and grill over a hot fire.
- Sear each steak for 2-3 minutes per side (if you are using 1-inch steaks like I did, do it for 1-2 minutes per side). You want the steaks to be a bit translucent in the center, but you do NOT want to cook them to well done; they will be dry and tough to enjoy. It's better to under cook the steaks and throw them back on for a minute if need be. So pay close attention to your tuna. Serve tuna steaks with a large dollop of the butter.
Toasted Sesame Slaw Recipe
- 1/2 head of cabbage, cored sliced as thinly as possible. (I like to use half red cabbage and half green)
- 8 scallions, chopped
- 1 large carrot grated
- 1 bell pepper, thinly sliced in small 1/2 inch slices (keep it the size/consistency of the cabbage pieces if possible)
- 1/2 tablespoon grated fresh ginger
- 1 1/2 tablespoons organic unrefined cold-pressed sesame oil
- 1/3 cup organic raw rice vinegar, Eden is a good brand (if you can find it)
- 1 teaspoon of rapadura, sucanat, or raw local honey
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 3 tablespoons toasted sesame seeds (to save a step toast these along with the seeds for the Tuna Crust)
- Place cabbage, scallions, carrot, and pepper slices in a large bowl – toss and stir to mix the pieces well.
- In a small bowl combine the sesame oil, vinegar, sugar or honey, mustard, and salt. Add the dressing to the veggie mix and refrigerate for an hour before serving to soften the cabbage.
- Toast the seeds briefly – let cool.
- Just before serving add the sesame seeds to the slaw and toss well. This keeps well several days in the refrigerator.
For a fun, cool summery treat after dinner try these cantaloupe popsicles after dinner! Mmm…
This post contributed to ‘Fight Back Fridays‘.
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