Sesame Crusted Ahi with Strawberry Balsamic Reduction and Asparagus

5 from 1 vote

Sesame Crusted Ahi with Strawberry Balsamic Reduction and Asparagus

Ahi tuna is covered in sesame seeds and quickly seared for this light dish that gets a lift from a sweet and tart strawberry balsamic reduction. Serve with your favorite pan roasted or broiled vegetables.

Course Main Course

Cuisine Asian

Keyword ahi, asian, asparagus, dairy-free, dinner, egg-free, fast, lunch, main, nightshade-free, nut-free, seafood, sesame, strawberry, tuna

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 460kcal

Author Jenny Ross

Ingredients

Strawberry Balsamic

3 tablespoons balsamic vinegar
2 tablespoons allulose or monk fruit, or to taste (note: I like to use allulose best here as it will dissolve well and not recrystallize when cooled)
1/4 cup strawberries sliced
salt to taste

Sesame Asparagus

1/2 pound asparagus or green beans
1 teaspoon toasted sesame oil
1 teaspoon ginger fresh grated

Sesame Crusted Ahi

1 pound sashimi grade ahi tuna
3 tablespoons toasted sesame seeds

Garnish

1 strawberry sliced thin, for garnish

Instructions

Add balsamic, strawberries, and sweetener to a small pot and bring to a simmer. Simmer until reduced by half, about 5 minutes. Taste and adjust adding more sweetener and/or salt, as desired. Strain the strawberries and discard them, keeping the reduced balsamic.
Toss asparagus with sesame oil and ginger and broil until lightly charred, about 10 minutes.
While the asparagus roasts, prepare the tuna. Season the fish with a bit of salt. Place the sesame seeds on a plate and roll the ahi in sesame seeds to coat.
Heat a medium pan over high heat. When the pan is hot, add a tablespoon of avocado oil. Add the sesame covered fish and sear both sides briefly, about 30 seconds a side, leaving the center as rare as possible but browning the sesame crust. Set aside to cool.
Plate asparagus on serving dishes, top with tuna, drizzle with balsamic and add fresh sliced strawberries.

Nutrition