This Tuna is served rare, so be sure to use sushi-sashimi grade fresh tuna steaks.
PREPARATION: 5 min
COOKING: 10 min
2 sushi-sashimi grade tuna steaks
1/3 cup white sesame seeds
2-3 tablespoons coconut oil
Pink salt and fresh grounded pepper to taste.
Spread the sesame seeds out on a plate.
Season the tuna steaks with salt and pepper.
Dredge the tuna steaks in sesame seeds (sides included), pressing gently to ensure they cover the fish evenly and completely.
Heat coconut oil and place steaks in the pan. Sear for about 30 seconds on each side.
Transfer the tuna to a cutting board and cut the steaks into thin slices.
Serve with Celery Salsa.
Celery Salsa Recipe: http://www.gourmeteasybyoksana.com/easyrecipes/#/celery-salsa/