How to Make Sesame-Crusted Tuna Steaks & Pickled Cucumber Salad
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Pat tuna steaks dry, brush with soy sauce, and coat both sides with sesame seeds.
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Heat avocado oil in a skillet over medium-high. Sear tuna steaks 1.5 minutes per side for rare, 3 minutes for medium.
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In a bowl, whisk rice vinegar, water, erythritol, and salt. Add cucumbers and dill; toss and let sit for 10 minutes.
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Drizzle cucumber salad with toasted sesame oil.
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Slice tuna and serve with pickled cucumber salad.
Pro Tips for Perfect Sesame-Crusted Tuna Steaks & Pickled Cucumber Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ahi tuna steaks, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sesame-Crusted Tuna Steaks & Pickled Cucumber Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sesame-Crusted Tuna Steaks & Pickled Cucumber Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for ahi tuna steaks?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.