NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

2 cups Zucchini noodles

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the tuna steaks completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the tuna in the hot skillet and sear for approximately 1 to 2 minutes per side for a rare to medium-rare interior.

• 4

  Remove the tuna from the skillet and set it aside on a cutting board to rest for 3 minutes.

• 5

  In the same skillet, reduce the heat to medium and add the toasted sesame oil, grated ginger, and minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Add the zucchini noodles and tamari to the skillet, tossing constantly for 2 minutes until the noodles are just tender but still retain a slight crunch.

• 7

  Slice the rested tuna against the grain into thin strips.

• 8

  Divide the zucchini noodles between plates, top with the sliced tuna, and garnish with black sesame seeds.