So tasty and so fast. Fresh ginger gives it zing and a touch of toasted sesame oil makes it a pungent and pleasing meal.
That's about one inch of fresh ginger I grated into a bowl.
Season your tuna steaks with salt and let a pan get nice and hot with TBSP of grapeseed oil (or olive oil) and a splash (maybe 1/2 tsp) of sesame oil.
Add your tuna in, seasoned-side down, and cook about 2 minutes per side depending on thickness. Remember you want it to finish still pink inside before you take it off the heat.
Once I had flipped the tuna I added the grated ginger to the pan so it could infuse the oil in the pan and get into the tuna.
Finish by sprinkling with sesame seeds (I used black sesame seeds) and drizzle with the ginger-sesame oil.
In the background is some leftover avocado purée, as tuna & avocado are a fabulous pairing, but if you had a regular avocado, just slicing it and giving it a spritz of lime juice and a sprinkle of salt would make a nice creamy accompaniment.
This was a definitely a successful dinner to keep in mind the next time tuna steaks go on sale!
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