This is yet another fabulous recipe from Rachel at Me, Myself & Pie. I only modified it slightly based on the ingredients on had on hand.
1 tbsp green onion, chopped
2 tbsp tamari sauce
juice of 1/2 an orange
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp lemon zest
juice of 1/2 a lemon
2 tsp raw honey
2 tsp wasabi powder
1 tsp grated ginger
3 tuna steaks
3 tbsp sesame seeds
3 tbsp black sesame seeds
Combine sauce ingredients in a small bowl and whisk together.
In another bowl, combine sesame seeds. Dredge tuna in seeds until coated.
Heat a small amount of olive oil in skillet. Add tuna to pan and cook on each side to desired doneness. Unfortunately, I was dealing with the kids and mine got a little overcooked. I would've preferred some more pink inside.
Serve with sauce. Note: if you have leftover sauce, I notice that the wasabi intensifies in the fridge - in a good way, of course. Just a warning to those of you who don't like hot wasabi. :)
This was a really delicious, healthy meal. My husband and I both enjoyed it. I served the tuna along with Lyndsey's zucchini and carrot fritters and salted new potatoes (fresh from the earth that same day - yum).
My kids would eat the tuna steaks, but aren't much into sesame seeds - or any crunchy coating other than fried, so they had a little pork tenderloin instead. They enjoyed their meal as well. Come to think of it, I bet the wasabi sauce would've been great over the pork too!