Fridays are usually steak nights in our household. But sometimes fatty fish are just the perfect replacement. Vince and I went to the market and saw this beautiful tuna steak and it was the perfect protein for our steak night.
The beauty of the perfect protein like Ahi Tuna is that you don’t have to over cook or do a whole lot to it. That’s why I wouldn’t really call these recipes, they’re super easy and super fast to make!
Vince and I used to go to this restaurant and I always order the tuna poke. The problem with that dish is that it’s laden with sugar and fat. So I thought that with basic ingredients, I can replicate the flavors and highlight the beauty of the tuna without all the sugar and fat in one of my favorite dishes of all time.
Ahi Tuna Poke
8 oz of sushi grade ahi tuna, cubed
3 tbsp of coconut aminos or low sodium tamari
1 tbsp of sugar and sodium free rice vinegar
2 tsp of chili paste (depending on how spicy you like it)
1/4 cup of green onions, chopped
1 tsp of sesame seeds
1/2 tsp of toasted sesame oil
pinch of ground white pepper
Mix all ingredients in a bowl and let it marinate in the fridge for at least an hour. I couldn’t wait that long, so while that was marinating. I was preparing the grilled tuna steak.
Lightly spray the tuna steak with coconut oil. Season with salt and pepper. Sprinkle with ground mustard and sesame seeds.
Grill on a very hot grill for 2 minutes or less on each side, depending on the thickness of the steak. Once cooked, cover with foil, set aside and let it rest.
For the salad dressing:
1 tbsp of course ground mustard
zest and juice of 2 lemons
2 pinches of red pepper flakes
1/4 tsp of toasted sesame seeds
salt and pepper to taste
Mix well and lightly coat fresh mix greens with the dressing. Slice seared tuna steak in thin slices and serve on top of salad.