Ok so I’ve made the big leap from white fish to tuna!!! Well done me. I gotta tell you, it was worth it! This is another super speedy dish for whipping up at the end of a busy day.
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 6 tbsp sesame seeds toasted
- 2 tuna steaks
- 2 tbsp gluten free tamari soy sauce or Liquid Aminos
- 1 clove largegarlic crushed
- 1 tbsp honey
- 4 tsp coconut oil
- 1 shallot finely diced
- 300 g frozen petits pois
- 2 limes
- 2 tsp freshly grated ginger
- 1 tbsp tahini
- 50 g beansprouts
- fresh coriander leaves to serve
- salt and pepper
Ingredients
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Instructions
- Spread the sesame seeds on a plate.
- Rub the tuna steaks in the tamari, soy sauce or Liquid Aminos and the crushed garlic and honey, then put them in the sesame seeds to coat both sides.
- Heat 1 tbsp coconut oil in a large frying pan over a medium heat, then throw in the shallot with a pinch of salt and cook for 5 minutes.
- Add the petits pois, 2 tbsp water, ground pepper and the juice of 1 lime and cook for 4 minutes.
- Blend this mixture until puréed.
- Heat a frying pan over a high heat with the remaining coconut oil until hot, then sear the tuna steaks for 2 minutes one side and 1 1/2 minutes on the other side (to keep it pink in the middle, longer if you prefer it cooked through).
- Mix the ginger, tahini and zest and juice of 1 lime together.
- Plate the tuna, beansprouts and pea purée onto the plates and slather with the dressing.
- Serve with fresh coriander.
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