Ingredients
SERVINGS: 2 Serving(s)
- 10-16 ounces sushi grade yellowfin tuna, cut into two pieces (local, if possible)
- 1 cup tamari
- Juice of 2-3 limes, divided
- 2 tablespoons freshly-grated ginger
- 2 tablespoons freshly-grated garlic
- Black and white sesame seeds to coat the tuna
- 3 tablespoons sesame oil
- 2 ears fresh corn (or 1 cup frozen if unavailable)
- 10 baby tomatoes
- ⅓ English cucumber
- ½ can chickpeas, drained
- ¼ medium red onion
- 15 sugar snap pea pods
- ½ red or yellow pepper
- ½ teaspoon chili lime seasoning
- 1 teaspoon Adobo seasoning
- Fine sea salt
- White pepper
Preparation
Whisk tamari, grated ginger, grated garlic, and the juice of 1 lime, and pour in a pan to create the marinade for the tuna.
Place tuna in the marinade, and refrigerate. Take out after 5 minutes, turn the tuna over and refrigerate for an additional 5 minutes.
Remove each tuna steak and coat with black and white sesame seeds.
In a non-stick pan, heat 2 tablespoons of the sesame oil.
When hot, add tuna steaks. Sear on each side for 2 minutes. Remove and place steaks in the freezer for 15 to 20 minutes to allow the tuna to cool quickly and firm up for easier slicing.
