Ingredients:
- 1 slice of yellowfin tuna —
always do you best to use wild caught tuna. It’s more expensive, but
you’ll avoid high concentrations of heavy metals, chemicals and other contaminants that are found in most
farmed fish. Wild caught tuna tastes better and has more omega-3’s, too.
- 1 tbsp. black sesame seeds
- 1 tbsp. white sesame seeds
- Salt + pepper
- 1/2 avocado
- A bed of Spinach
- A drizzle of balsamic vinegar
- Coconut oil — you can also sear it in
olive oil.
Directions:
(1) In a small bowl or Tupperware, combine the black +
white sesame seeds with a healthy dose of cracked pepper and sea salt (a few
shakes should do). Mix everything vigorously until it’s evenly distributed.
(2) Firmly press the tuna into the sesame seed mixture. Carefully
flip it over to coat the opposite side, and then fill in any gaps with a spoon
— the seeds will easily stick to the tuna. It should look like this after the
first side is crusted
(3) Throw 1 tbsp of coconut oil into a skillet and place it on
high heat. Coconut oil is more stable at high temperatures than other oils and
gives off a complementary flavor. Olive oil works, too.
(4) Once the skillet is hot, cook the tuna for about 1
minute per side. Continue to flip it until all sides are golden brown. 1
minute will sear the outside, but keep the inside rare and tender (similar to
sushi). Feel free to cook it longer if you like it less rare.
(5) Slice the seared tuna into 1/2 inch cuts.
(6) Slice the avocado.
(7) Take a large plate and cover it with a bed of spinach.
Arrange the tuna and avocado on top so that it looks delicious. Drizzle the
entire dish with balsamic. *My favorite is the Traditional 18 year Aged Balsamic from Emerald Coast Olive Oil!*
