Sesame Crusted Tuna with Crispy Shallots

This was such a fun fresh meal to make. A tuna steak is something I’ll treat myself with every once in a while (I don’t really have the budget to eat it all the time).

I had some leftover shallots and veggies from making my Veggie Quinoa Salad so I decided to use what I had to make with lunch. Since I’m at home all the time (#Covid19), I’ve been eating bigger lunches and smaller dinner. It really has helped me feel less weighed down at the end of the day. Anyways this was one of my bigger lunches this weekend, but it can also make for a great dinner!

Like I said I used the veggies I had, but this can also work great with other veggies like carrots, snow peas and baby corn. If you are lookin for another way to use veggie stir-fry mix, this could be it!

Serves 2

Ingredients

Tuna

• 1 t soy sauce

• 1 t toasted sesame oil

• 2 T sesame seeds

• 2 tuna steaks

Veggies

• 14 asparagus, thinly sliced lengthwise

• olive oil

• 1/2 c peppers, juliened

• 1/2 c mushrooms, thinly sliced

Crispy Shallots

• 1 shallot, thinly sliced into rings

• 1/4 c cooking oil (may need more depending on the size of your pan)

Dipping & Garnish

• green onion, thinly sliced

• soy sauce

• sesame seeds

Directions

1. In a shallow dish or bowl mix the soy sauce and oil. In another shallow bowl or dish put the sesame seeds. Coat your tuna steaks in the liquids and then coat with your sesame seeds. Let them sit aside for now.

2. Fill a large saute pan with an inch of water, bring to a boil. Drop your asparagus in, cover and let cook for about 6-8 minutes or until bright green and tender. Strain the water out.

3. Make sure the burner is on medium heat. Give the pan a drizzle of olive oil and add in your peppers and mushrooms. Cook For about 6-8 minutes until your veggies are cooked but still tender. Place veggies to the side.

4. In that same pan give another drizzle of oil if needed. Sear your tuna steak for about 3 minutes on each side or until golden (you can also grill them if you have a grill).

5. Meanwhile in a small pan, heat up your cooking oil on medium to medium high heats. Drop your shallots in and let them fry for only 1-2 minutes or until they are crispy. Remove from oil with a slotted spoon or tongs.

6. Slice your tuna and serve over your vegetables. Top with your crispy shallots, green onion, more sesame seeds and along side some soy sauce for dipping.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Cooking Oil: You can use canola, vegetable, avocado or whatever cooking oil you have. I used avocado. Just don’t use olive oil, it isn’t made for frying and will splatter everywhere!

Veggies: Use any type of veggies you want or have around the house. That’s exactly how this dish came to be! I used left over veggies from my Veggie Quinoa Salad. Try making them both together!