Ingredients

The following ingredients have 4 Servings
  • 8 Tablespoons sesame seeds
  • 1 or 2 ahi tuna fillets (5 oz, 150g)
  • 2 Tablespoons vegetable oil
  • 2 zucchinis
  • 2 teaspoons minced ginger
  • 2 limes (juice, about 6 Tablespoons)
  • 4 Tablespoons + 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 Tablespoons honey
  • 2 teaspoons water
  • 1/2 teaspoon dried chili flakes
  • 2 fresh avocados, sliced
  • Sesame seeds

Instruction

  • For the tuna: place sesame seeds on a plate. Pat dry the tuna fillets with a paper towel to remove excess water. Dredge and press tuna into the sesame seeds, coating the tuna evenly. Sprinkle with more seeds as needed.
  • In a medium frying pan over medium-low heat, warm the oil until just smoking. Place the entire tuna fillet(s) in the pan and cook on all sides until the sesame seeds start to turn golden underneath (about 1 minute per side). Sear the edges of tuna for 15 seconds on each edge.
  • Transfer the tuna into a plate with paper towel, patting to soak gently up any excess oil. Slice the fillet into 1/2 inch slices.
  • For the zoodles: rinse and cut the zucchini in half, lengthwise. Scrape the inside of each half to remove the seeds. Using a spiralizer or a potato peeler, shear the zucchini into long noodles or ribbons.
  • Heat the olive oil in a large skillet over medium heat. Add the zoodles to the skillet and sauté for 3-4 minutes until they are slightly softened (you can skip this step altogether and serve the zoodles raw as well).
  • For the sauce: whisk ginger, lime, soy sauce, sesame oil, honey, water and dried chili flakes in a small bowl.
  • Drain the zucchini before tossing with the remaining marinade, and serve with the tuna. Add some avocado, and sprinkle some sesame seeds over, and a tiny bowl with the remaining sauce to dip.