INGREDIENTS
Seared Tuna
1 8-10 oz. tuna steak
1 tsp. chili powder
1/2 tsp. coriander, ground
1/4 tsp. ginger, ground
3 TBSP black and white sesame seeds
Olive oil
Kosher salt and ground pepper to taste
Salad
3 large zucchinis, ends trimmed and spiralized
1 large carrot, julienned
1/2 small red onion, thinly sliced
1/4 cup cilantro leaves
2 scallions, thinly sliced
1 red Thai chile, minced
1/4 cup unsalted dry roasted peanuts, coarsely chopped
Dressing
1 small lime, juiced (about 2 TBSP)
2 TBSP soy sauce
1 TBSP sesame oil, plus more for pan
1 TBSP vegetable oil
1 TBSP light brown sugar packed
1 tsp. ginger, grated
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
DIRECTIONS
In a small bowl whisk together all the ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
Season the tuna steak on all sides with chili powder, coriander, ginger, salt and pepper.
Place the sesame seeds on a plate and add the tuna, gently pressing to adhere the seeds and turning to fully coat.
Heat a good drizzle of both olive and sesame oil in a medium saute pan over medium-high heat.
Add the tuna and sear for about 30 to 60 seconds on each side depending on how cooked through you would like it. (The white sesame seeds should be slightly golden, but the inside of the tuna should be rare.)
Transfer the tuna to a clean cutting board and let rest for a minute.
Cut the tuna into 1/4-inch thick slices.
Return the saute pan to the stove.
Add the zucchini noodles and season liberally with salt and pepper. Cook for 3 minutes, or until warmed and al dente. Remove to bowl.
Add zucchini noodles, carrot, onion, greens, cilantro, scallions and Thai chile to a bowl.
Drizzle with half of the dressing and toss to combine.
Arrange salad on plates and top with sliced tuna.
Sprinkle with peanuts and serve with remaining dressing on the side.
