Sesame Crusted Tuna with Wasabi Sauce

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.

Wasabi Sauce:
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

Tuna:
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!

The following day I used the leftover tuna and put it over a bed of baby spinach for lunch.  Before eating I tossed it in some of the remaining wasabi sauce.  It was very, very good.