Serves 2
2 Fresh Yellow Fin Tuna steaks, about 6 ounces each
1 zucchini cut into coins
1 yellow squash cut into coins
For the dressing:
¼ cup tahini paste
3 tablespoon boiling water
Juice of one lemon
1 garlic clove, minced
1 cup store prepared tabouli
Preheat grill and sear tuna steaks until done to your preference.
Remove and reserve on a plate.
In a steamer, steam vegetables.
Combine all of the ingredients for the dressing and dress steamed vegetables and serve along with tabouli and grilled tuna.
Serves 2
Two pieces fresh yellow fin tuna
¼ cup toasted sesame seeds
For the sauce:
1 garlic clove
¼ cup Dijon mustard
3 tablespoons water
3 tablespoons heavy cream
Salt and pepper to taste
1 cup steamed and shelled edamame
Coat both sides of both pieces of tuna with the sesame seeds.
Heat a large saute pan and add a scant amount of oil.
Over medium heat, cook coated tuna until desired doneness has been reached. Remove from saute pan and reserve.
Add garlic and saute briefly.
Add remaining ingredients for the sauce and serve along with the tuna and freshly steamed and shelled edamame.
