Sesame-Seared Tuna with Amino-Ginger Sauce
This recipe delivers a delightful fusion of East and West, featuring seared tuna coated in black and white sesame seeds, drizzled with a vibrant amino-ginger sauce. Perfect for a quick and flavorful weeknight meal!
- 1 tuna steak (about 1-inch thick)
- 2 tablespoons black and white sesame seeds, mixed
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- Freshly ground black pepper, to taste
- Vegetable oil, for searing
For the Amino-Ginger Sauce:
- 2 tablespoons CÓCOES Organic Coconut Flower Aminos
- 2 tablespoons CÓCOES Organic Coconut Flower Vinegar
- 2 tablespoons CÓCOES Organic Coconut Flower Syrup Light
- 1 spring onion, chopped
- 1 small red chili, thinly sliced (optional, adjust to taste)
- 1 medium ginger, grated
- Freshly ground black pepper, to taste
- Brush the tuna steak generously with CÓCOES Organic Coconut Flower Aminos and black pepper. Coat the surface of the tuna steak with sesame seeds, ensuring they are evenly coated.
- Heat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Carefully add the sesame-coated tuna steak to the hot pan. Sear for 2-3 minutes per side, or until desired doneness (rare, medium-rare, or medium).
- While the tuna sears, whisk together the CÓCOES Aminos, CÓCOES vinegar, CÓCOES syrup, spring onion, chili (optional), grated ginger, and black pepper in a small bowl.
- Transfer the seared tuna to a cutting board and let it rest for a few minutes. Slice thinly and arrange on a serving plate. Drizzle generously with the prepared amino-ginger sauce and enjoy immediately.
