Once a week, usually Tuesday, we have “Fish and Veggie” night – usually just a simple baked salmon with steamed or blanched vegetables on the side. It’s Brad’s favorite dinner of the week and I love it because most of our fish and veggie recipes take under 15 minutes from grocery bag to plate.
Sometimes I miss the chance to do something a little fancier, however, so I recently kicked it up with this sesame-crusted seared Ahi. It still took under 15 minutes – including the time to whip up a delicious Asian Cucumber Salad – but was a nice break in the salmon-green-bean routine.
I had some leftover crème fraîche from the salmon rillettes so mixed in a little wasabi to make a sauce for Brad. He gave it his seal of approval. I’m not a wasabi fan and stuck with soy sauce which was also great.
- 1 lb sashimi-grade ahi tuna steaks
- salt and white pepper, to taste
- 1/4 c sesame seeds (mix of black and white)
- 1 tsp high smoke-point oil (I use MCT oil)
- 1/4 c crème fraîche
- 1 tbs wasabi, more or less to taste
Let ahi sit out until room temperature. Dry with paper towels and season all sides with salt and pepper.
Pour sesame seeds into a plate and press each side of the ahi steaks into the seeds until coated.
Heat a heavy-bottomed skillet over high heat. Turn on range hood as oil will smoke heavily. When hot, add oil.
Cook ahi about 30 seconds to 1 minute per side.
Let tuna sit at least 5 minutes before slicing into thin strips.
Meanwhile, combine wasabi and crème fraîche in a small bowl.
Serve tuna with wasabi crème fraîche on the side.
Total Fat 7.3g
Saturated Fat 1.5g
Trans Fat 0.0g
Total Carbohydrates 2.7g
Dietary Fiber 1.2g
Weight Watchers Points: 4