Sesame Ginger Seared Ahi Tuna
Raise your hands if you love AHI TUNA?! Now, this recipe is no Classic’s Restaurant & Lounge seared ahi tuna…BUT it is DELICIOUS! When I made my weekly Charlie’s County Market run, I saw these BEAUTIFUL, FRESH ahi tuna steaks in the cooler. I already had green onion, avocado & zucchini at home so I came up with this EASY recipe that is PERFECT for this Lenten season!
Ingredients
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2 ahi tuna steaks
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2 tablespoons Toasted Sesame Oil
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1 tablespoon Dill Extra Virgin Olive Oil
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1 tablesooon Lemon Extra Virgin Olive Oil
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1 zucchini, sliced thin or made into “zoodles”
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1 avocado, sliced
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1 cup green onions, sliced
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Blackberry Ginger Dark Balsamic Vinegar
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1 tablespoon seasame seeds
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For the marinade:
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1 tablespoon fresh lime juice
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2 tablespoons soy sauce
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1 tablespoon Toasted Sesame Oil
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1 teaspoon ground ginger (fresh ginger would be MUCH better but I had ground ginger on hand – if using fresh, a little goes a long way)
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1/2 teaspoon freshly ground black pepper
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Directions
Place ahi tuna steaks in a gallon size ziplock bag. Add fresh lime juice, soy sauce, 1 tablespoon Toasted Sesame Oil, 1 teaspoon ground ginger, and freshly ground black pepper. Seal the ziplock bag and press into ahi tuna steaks. Marinade for 15 minutes.
While the ahi tuna steaks are marinating, in a medium-size frying pan, heat Dill Extra Virgin Olive Oil and Lemon Extra Virgin Olive Oil on medium heat. Add zoodles (or thinly sliced zucchini), cook for about 4-5 minutes. Set aside.
In a seperate, medium-size frying pan, heat 2 tablespoons Toasted Sesame Oil on medium-high heat. Once ahi tuna steaks are done marinating, place both in the frying pan. Cook for about 2 minutes on each side (this will give you a nice sear on the outside but still a perfect rare ahi tuna steak).
Once ready to plate, divide the zoodles between two plates and place in the center of each. Divide the avocado between two plates and place on the outside of the zoodles. Place the ahi tuna steaks on top of the zoodles. Finish with sliced green onions, a drizzle of Blackberry Ginger Dark Balsamic Vinegar and a sprinkle of sesame seeds.
Enjoy! 
