Well I impressed the hell out of my family & friends with this one! They think I'm a rock star chef! I promise you’ll do the same. And this meal only took 30 minutes from the grocery bags to the table!! My kids said it looked "fancy-restaurant-y". (I’m not really sure why this continually surprises them, given where I work!) It tasted that way too!! And only 419 calories for the whole plate (160 cal for the 4oz tuna steak, 31 cal for half a Tbsp of the mayo, 133 cal for the brown rice, & 93 cal for the salad with 1 Tbsp of dressing). I seasoned the tuna steaks with Chinese Five Spice, which you can find at any grocery store. I was just telling a friend that Japanese 7 spice Togarashi, Chinese 5 spice, Moroccan Ras El Hanout and Korean Gochugaru pepper are some of the most versatile spices that I routinely use in so many dishes that don’t necessarily taste regional. They’re just some of the most sublimely subtle spice blends that enhance so many flavors and hit different parts of your palette. Once you start cooking with them, you’ll find ways to use them every day, like with potatoes, quinoa, rice, eggs, salads, and any protein. Tips: I used a cast iron skillet: they get super hot and conduct heat evenly...great for searing. Also avocado oil has a high flash point temperature so it doesn't burn the way olive oil can.
Ingredients- • 4 oz tuna steaks • 2-3 Tbsp Sesame seeds • 1-2 Tbsp avocado oil • 1 tsp Chinese Five Spice seasoning • 1 tsp onion powder • 1 tsp garlic powder • 1/2 tsp sea salt (I used black salt) • 1/4 tsp ground pepper • 3 Tbsp clean Mayo (avocado or olive oil mayo) • 1 Tbsp coconut aminos • 1-2 tsp sriracha sauce • 1 cup salad greens, shredded Brussels sprouts &/or shredded Broccoli • 2 Tbsp tahini paste (TJ) • 1 Tbsp Hikari miso paste (Whole Foods) • 1 Tbsp apple cider vinegar • 1 Tbsp Sesame oil
Directions- Tuna Steak: 1. Heat avocado oil in a frying pan. 2. Season/rub each tuna steak with five spice, onion powder, garlic powder, salt & pepper. Then press all sides into the plate of sesame seeds, coating the tuna. They should stick to the fish pretty easily. 3. Using tongs, seat the tuna on each side including the edges. No more than a minute for each surface. (Unless you want it at a higher cook than rare. This tastes best rare). 4. Remove from pan and let the tuna steaks rest for about 5-7 minutes on a dish.
While they're resting.....make the mayo and the salad dressing (or you can do that before you cook the fish).
Sriracha Chile Mayo: 1. Combine the olive oil or avocado mayo, sriracha, & coconut aminos. Whisk together in small bowl. Add a little onion powder and garlic powder to taste. Add salt and pepper to taste. 2. Scoop the mayo into a small sandwich bag and close it tightly making sure to remove all the air.
Sesame Miso Dressing: 1. Combine and whisk together the tahini, Miso paste, Sesame oil and apple cider vinegar in a small bowl. 2. Pour over the greens, Broccoli & Brussels sprouts and toss.
Slice the tuna (after it rests for 5-7 minutes) with a very sharp knife. Plate it between the salad and the rice. After plating the tuna, cut a very small hole in a corner of the plastic bag (filled with the sriracha Mayo) and drizzle it generously over the tuna, squeezing the mayo gently from the bag. Garnish everything with pinch or two of black salt (mostly because it looks cool...) & some extra sesame seeds . (I also served mine with a spoonful of Moroccan Harissa tomato jam because I love that too.) Enjoy!!!! And post your photos & feedback!!