Ingredients for Sesame And Wasabi Crusted Tuna With Roasted Asparagus
- Fresh Ahi Tuna
- 1 pound asparagus
- 1/4 cup sesame seeds
- 1/2 cup wasabi peas
- 1 tablespoon coconut oil (plus extra for searing)
- 1/4 cup soy sauce
- Brown Sugar
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How to Make Sesame And Wasabi Crusted Tuna With Roasted Asparagus
- Preheat oven to 400°F (200°C).
- Wash and snap off the tough ends of 1 pound asparagus. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.
- While asparagus roasts, prepare the soy glaze: In a small saucepan, combine 1/4 cup soy sauce and 2 tablespoons brown sugar over low heat.
- Bring to a simmer, stirring frequently, until the sauce thickens slightly (about 5-7 minutes). Set aside.
- Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
- Crush 1/2 cup wasabi peas using a mortar and pestle or a zip-top bag. Mix with 1/4 cup sesame seeds.
- Press the sesame-wasabi mixture onto two (6-ounce) tuna steaks.
- Sear tuna for 2-3 minutes per side, or to your desired doneness. Internal temperature should reach 130°F (54°C) for medium-rare.
- Slice tuna into medallions. Arrange the asparagus and tuna medallions on a plate.
- Drizzle generously with the soy glaze and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
170 g
Sugar
37g
Fat
28g
Carbs
6g
