Super rare pan seared sesame coated tuna steak with avocado and grapefruit salsa.
If tuna steak was cheaper I might be tempted to eat it every other day. I like canned tuna, I prefer salmon, but tuna steak is in whole other league of its own. I’d forgotten how incredible it is.
Is it sad that I can remember the exact last time I had it?! Bahama Breeze Florida…age 17 so exactly 9 years ago. It was the last time I ate it and the rarest! I’d cooked it had at home a fair few times…cooked being the operative word!
I’d most definitely over COOKED it! My eyes were closed to the rare barely sealed in the pan beauty of a tuna steak. Whatever about those who request they’re beef steak medium or well done but tuna steak shouldn’t be served any other way but rare.
The texture, subtle flavour and meatiness is positively sensational! So incredibly satisfying, moreish and super speedy! I literally whipped up this plateful in 10 minutes flat, including the cleaning of the pan. Granted tuna steak is pricey, at least in these parts…it’s quite the savoury treat.
If it was cheaper I’d most definitely eat it a little more often. The sheer handiness and beautiful end result with little to no effort other than ensuring it gets no longer than a minute on either side in the pan would be enough to have me eating it every other day. Of course the high mercury content is a little off putting but everything in moderation…well maybe not everything but some are worth the potential side effects!
Up until now even since having started eating meat and fish again I would have almost ignored it on a restaurant menu. The last time I had it served up to me at Bahama Breeze I was a little put off by it’s rareness.
My palate clearly wasn’t developed enough and my head got way to involved in the process of simply enjoying food for what it is. I also paid far too much attention to others opinions. Rare meat of any variety was and still isn’t the norm at home…I’m making up for everyone’s meat and fish cremation in a pretty speedy fashion!
The simple avocado and grapefruit salsa was the perfect side. Fresh, zingy, buttery, and just as quick to whip up. I had some super ripe avocados to use up which I diced up just in time. An avocado lime pudding for dessert just had to happen to be sure they didn’t go to waste!
What’s your favourite way too cook/eat/prepare or serve up a beautiful tuna steak? Link me with your creations or amazing recipe finds!
Sesame Tuna Steak Grapefruit Salsa
Prep Time: 5 minutes
Cook Time: 2 minutes
Keywords: saute entree salad side gluten-free grain free low-carb paleo nut-free soy-free avocado grapefruit sesame seeds
Ingredients (Serves 1)
For the Salsa
- 1/2 a large ripe avocado diced
- 1 medium or half a large red grapefruit peeled and diced
- 1 spring onion finely chopped
- 1 tsp lime juice
- 1 tbsp finely chopped coriander
- Salt and Black Pepper to taste
For the Tuna
- 1 tuna steak (200g/8oz or desired size!)
- 1 tsp melted coconut oil
- 1/4 cup (30g) black and white sesame seeds
- 1/4 – 1/2 tsp black pepper to taste
- 1/2 – 1 tbsp melted coconut for cooking
- Fresh coriander to serve
Rub Tuna steak with olive oil. Place in to a bowl with the sesame seeds and black pepper. Press, flip and coat the other side. Leave to one side.
Mix together all salsa ingredients.
Heat coconut oil for cooking the tuna steak in a pan over a medium to high heat.
Cook tuna for 1 minute on either side.
Remove from the pan, slice and serve with salsa on the side!