Sesame Crusted Ahi Tuna

For the Seared Ahi Tuna:

• 1 Tuna Steak
• 1/4 Cup soy sauce
• 1 TBSP minced garlic
• 1/4 TSP black pepper
• 1 TBSP rice vinegar
• 2 TBSP white sesame seeds
• 2 TBSP black sesame seeds
• 1 TSP sesame oil

For the Vegetable Vermicelli Noodle Salad:

• 3 Cups cooked vermicelli noodles
• 1 Cup shaved cucumber (NOTE: these will hold a lot of water. I recommend patting these dry and sucking out some of the water before adding to the salad.)
• 1 Cup carrot ribbons
• 1 Cup thinly sliced red cabbage
• 1/3 Cup chopped cilantro
• Citrus Ginger Dressing (recipe to follow)

For the Citrus Ginger Dressing:

• 2 TBSP soy sauce
• 1 TBSP rice vinegar
• Fresh squeezed grapefruit juice from half of a grapefruit
• 1/2 TSP ginger
• 1 TBSP sugar
• 1/2 TSP red pepper flakes
• Pinch of salt

For the Seared Ahi Tuna:

1. In a bowl, whisk soy sauce, minced garlic, black pepper and rice vinegar.
2. Place your tuna steak in a air tight container or ziploc bag and pour marinade over the fish. Place in the fridge to marinate for at least one hour prior to cooking.
3. On a plate, mix white sesame seeds and black sesame seeds. Once tuna has marinated, remove from marinate and coat all sides of the fish in the sesame seed mixture.
4. Heat a pan over medium heat and pour in 1 TSP sesame oil. Place the fish in the pan and sear on both sides for 3-4 minutes. Remove from heat and let cool. Once cooled, slice in individual pieces. Serve with soy sauce on the side and with vermicelli noodle salad or white rice.
5. ENJOY!

For the Vermicelli Noodles and Citrus Ginger Dressing:

1. In a bowl, mix all Citrus Ginger ingredients together to make the dressing. Set aside.
2. Cook the vermicelli noodles according to package. Once they are cooked, set aside.
3. Prepare your vegetables. Using a vegetable peeler, carefully peel cucumbers and carrots, measure out and set aside. Thinly slice Red cabbage, measure and set aside. Chop your cilantro, set aside.
4. In a large bowl, add 3 Cups noodles and your prepared cucumber, carrots, red cabbage and cilantro. Toss in your prepared dressing. Serve right away or place in the fridge to cool for 30 minutes before serving.
5. ENJOY!