Ingredients
1 pound Ahi Tuna Steaks
1/2 cup Black Chia Seed
1/2 teaspoons Black Pepper
1/2 teaspoon sea salt
2 cups Sprouted quinoa, cooked
1/2 cup Coconut, shredded, unsweetened
1 teaspoon Ginger, fresh ground
1 cup Cilantro, Fresh
1 tablespoon Sesame Oil
1/4 cup Avocado oil, lime infused
1/4 cup Rice Vinegar
2 teaspoon Garlic, minced
2 teaspoon Hot Thai Red Chile Sauce
Preparation
Make the Tuna: Pat tuna steaks dry with a paper towel. In a medium bowl combine the chia seeds, pepper and salt. Heat a skillet to medium high heat. Dip the tuna into the chia mixture and coat well. Place tuna on hot skillet and sear 2-3 minutes per side, just until seeds begin to lightly brown. Gently turn over, being careful not to remove the chia coating.
Coconut Quinoa: Combine quinoa, coconut and ginger in a large bowl and set aside.
For Spicy Cilantro Sesame Sauce: Combine cilantro, oils, vinegar, garlic and chile sauce in a blender and puree until smooth, about 45 seconds
To serve: Allow Tuna steaks to cool a few minutes then slice in thin strips. Put a scoop of coconut quinoa in the center of a plate. Arrange slices of the tuna artistically around the quinoa and drizzle with the Spicy Cilantro Sesame Sauce. Drizzle with Sweet Soy Glaze and Thai Chile Sauce if desired.
