¼ cup of Sesame Seeds
3 tbsp Sesame Oil, separated
Salt & Pepper
1 Yellow Bell Pepper, diced
1 Orange Bell Pepper, diced
¼ Red Onion, diced
1 Zucchini, chopped julienne
1 Tomato, chopped
¼ cup Cilantro, washed and chopped
2 tbsp Honey
3 tbsp Soy Sauce
For the Salsa:
Combine the peppers, onion, tomato and cilantro in large bowl.
Since zucchini to me doesn’t taste good raw, I quickly steamed them (about 5 minutes) and shocked them in cold water until cooled. Once cooled, I chopped them and added them with the rest of the vegetables.
NOTE: Instead of Zucchini, you can easily substitute it for a cucumber instead, and to add a bit of heat, try adding some chopped up jalapeno pepper
In a smaller bowl, combine the juice of 2 limes (do not throw away the limes as we will be needing it for the tuna), the honey, soy sauce, 1 tbsp of sesame oil, and salt and pepper, to taste.
Mix in with vegetables, add salt and pepper if needed, and set aside.
For the Tuna:
Season the tuna steak with salt and pepper, and pour remaining sesame oil on the steak, ensuring it is covered all over.
Place the sesame seeds in either a bowl or plate and cover tuna with sesame seeds.
Heat up your pan, drizzle some oil, add the limes, and sear the tuna for about 2-3 minutes on each side (depending how thick it is) for a nice rare temperature.
Slice the tuna into ½ inch slices. Serve over the Fresh Garden Salsa.