This Asian-inspired sesame tuna recipe is a low-carb, high-protein dish that is a great choice for a healthy diet. Flavorful, wasabi-spiked fish and leafy greens make an enticingly wholesome option for a weeknight meal.
When it comes to low-carb, high-protein meals, it’s hard to beat the freshness and flavor of this Sesame Tuna Steak Over Greens. Fresh tuna is simply seasoned with salt and pepper and then coated with sesame seeds. This locks in flavor and moisture as the tuna is quickly seared on the stovetop. Since there is no breading on the fish, this is a tasty gluten-free fish recipe to try. And since tuna is low in saturated fat and high in omega-3 fatty acids which are good for the heart, this is also a low-calorie and heart-healthy seafood recipe. Once cooked, the tuna is served over a bed of healthy greens and is coated with an Asian-inspired dressing made from rice vinegar, olive oil, soy sauce, ginger, wasabi paste and shallots. This light and flavorful meal takes only minutes to prepare and is an easy weeknight meal. It’s also impressive enough to serve for a special occasion or if you’re having company.
Recipe yields 4 servings
Place sesame seeds on a large plate or in a shallow bowl. Season tuna with salt and pepper. Gently press both sides of each tuna steak into the sesame seeds.
Heat a large skillet over medium-high heat and coat with nonstick cooking spray.
Add 2 steaks, brush lightly with 1/2 tablespoon of the olive oil and cook for 2 to 3 minutes, or until the outer edge becomes opaque. Flip each steak and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks and 1/2 tablespoon of the olive oil. Remove tuna from pan and set aside to cool.
In a small bowl, whisk together rice vinegar, remaining 2 tablespoons olive oil, soy sauce, ginger, wasabi paste and shallot.
Divide arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with dressing and garnish with sliced radish and cucumber.