Gluten-free, Dairy-Free, Sugar-free Seared Tuna with Cauliflower Muss and Asian Salad
Dairy-Free, Gluten-Free, Healthy, Sugar-Free, Tuna

An Endless Love Story: Seared Tuna and Sesame

Sesame oil is one of my all-time favourites. If I could, I would drink it. But I can’t, so just gonna stick to water. And when it comes to dairy and gluten AND sugar-free dinners, I sort of lose it… And to top all of that it takes about 15 minutes to make which makes it an award-winning jackpot.

Gluten-free, Dairy-Free, Sugar-free Seared Tuna with Cauliflower Muss and Asian Salad
Gluten-free, Dairy-Free, Sugar-free Seared Tuna with Cauliflower Muss and Asian Salad

In my opinion, it’s the tastiest, nuttiest flavour that I can get from oil (and that seems like a good match because who doesn’t go nuts from time to time – apologies for the pun).

So the main element of this dish is the silky sesame and of course the seared tune. Or so you would think. But the red cabbage salad will blow your mind. And yo’ mama’s mind too! It has the taste of the sesame but at the same time, it’s slightly salty and sweet and sour and delish. Mmm mmmm mmmm.

And of course there is the well-deserved cauliflower mash, which at first doesn’t sound like an authentic Asian side, but with a little twist, you can turn this strange tasting, scary looking albino broccoli into an amazing tasting bulb adventure.

By the way, the dish is gluten-free and dairy-free, sugar-free and of course lean as f*ck.

What you need, to serve two people – however, if you buy more tuna or save the sides you can take it for lunch or leftover dinner:

  • 2 slices of tuna fillets
  • 1/2 cauliflower head
  • 1/4 red cabbage
  • 1 red onion
  • 2 cloves of garlic
  • 1 chicken stock cube
  • 100 ml soy cream – it’s like double cream but plant-based so doesn’t have dairy in it because – wait for it because you’re not gonna be able to guess – it’s made of soy!
  • 1 lime
  • Sesame oil
  • Soy sauce
  • Worcestershire sauce
  • Sesame seeds
  • Pumpkin seeds
  • Sweetener
  • Salt and pepper
  • Coconut oil

To prepare this dish is sooo easy you will be surprised yourself. First of all, I always start with boiling the cauliflowers with a stock cube. In a small saucepan roast your sesame and pumpkin seeds.

While it’s cooking I slice up the cabbage and the onion and mix them in a bowl. Add a few spoonsful of sweetener, 4-5 tbsp. soy sauce and sesame oil, 3-4 tbsp. Worcestershire sauce and juice of half a lime. Mix it well and let it rest till the rest of the meal is getting cooked which means it’ll be a power-nap cabbage style for 5-10 minutes).

By the time you are done with the salad your cauliflower should be cooked. Drain them and chuck them in a nutri ninja, nutri bullet or any other similar smoothie maker. Add the soy cream, garlic, salt and pepper and a tsp of coconut oil and whip it well. In the end, you should end up a mash-like heavenly made side that will not remind you of cauliflower even if it hits you in the face.

Coat your precious tuna steaks with sesame seeds and in a super hot!!!!! pan seal them for no longer than 30-45 seconds. If you don’t like raw tuna you don’t like tuna. Full stop. If you attempt to cook it any further you’re going to end up with a dry, sole-like disaster. Which trust me My Precious Reader, you don’t want! Let the tuna rest while your plating your dinner.

I added some rocket to my salad just because I had some leftover and didn’t want to waste it. When all plated sprinkle some sesame seeds, pumpkin seeds, lime juice and salt and pepper on top.

Enjoy!

 

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