Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles

Another winner from Inspiralized. Took less than 15 minutes to make and was super tasty. Made some slight changes to her recipe but other than that, it was perfect. I couldn’t find the Bragg’s Hawaiian marinade she talked about so I used a different Mango Coconut Pepper sauce from Tropical Pepper Co that I found at Wegmans. I could have drank that stuff right out of the bottle. 

Ingredients

• 2 tuna steaks (mine were frozen from Trader Joe’s so I just let them sit out to thaw)
• ¼ cup Mango Coconut Pepper Sauce
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• ½ tbsp olive oil
• ½ tbsp peanut oil
• 1 tsp minced garlic or a garlic cube
• 1 pinch red pepper flakes
• salt and pepper, to taste
• 1 avocado, insides sliced out in vertical slivers
• 2 medium zucchini, spiralized

What To Do

1. Sprinkle some salt on the tuna steaks and rub the marinade all over them and let sit in room temperature while you prepare the zucchini for at least 10 minutes. 
2. Meanwhile, place a plate down and add in the sesame seeds. Mix to combine the seeds and create a thin layer.
3. Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic. Cook for 30 seconds and then add in the red pepper flakes and zucchini noodles. Let cook for 5-7 minutes or until noodles soften.
4. After the zucchini has cooked down, place a skillet over high heat and add in the peanut oil. Coat each side of the tuna steaks in the sesame seeds then place in the hot pan. Sear on one side for 1 minute. Flip over, sear for another minute and then remove from the pan and slice into pieces. 
5. Plate the zucchini noodles and top with tuna and avocado. Enjoy!