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Sesame Crusted Tuna
with Asian pickled cucumbers / bok choy

Active: 35 Total: 45

This restaurant-worthy meal features simple flavors that compliment each other perfectly, resulting in a harmonious blend of tastes and textures. It's sure to impress!
Smarts: Ahi tuna is typically served rare or medium rare (bright pink in the center), but feel free to cook it to your liking.



Pickled Cucumbers:
  • Cucumbers - 8 oz , sliced
  • Sesame seeds, white (opt) - 1 tsp
  • Vinegar, rice - 1/2 cup
Sesame Crusted Tuna:
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Ahi tuna steaks - 1 lb
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Sesame seeds, white or black - 2 Tbsp
  • Wasabi (opt) - for serving
Sauteed Bok Choy:
  • Garlic - 2 cloves , chopped
  • Bok choy - 1 lb , chopped
  • Oil, cooking - 1 Tbsp
  • Bragg's / coconut aminos - 2 tsp


  1. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  2. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)

  3. Cucumbers - Slice cucumbers. (Can be done up to 3 days ahead)

  4. Make pickles - (Note: The longer ahead you make the pickles, the more tart and “pickle-y” they’ll be. You can also wait and toss this together 30 minutes before serving if you’d like them to retain their crunch and just be lightly dressed.) Combine cucumbers and sesame seeds (portion for pickles) in a small bowl or jar. Pour vinegar (portion for pickles) over top. (It’s okay if the cucumbers aren’t completely submerged in liquid, but you want them mostly covered. Add some more rice vinegar if needed.) (Can be done up to 3 days ahead.)

  5. Season tuna - Whisk together aminos (portion for tuna), rice vinegar (portion for tuna), and sesame oil in a shallow bowl or baking dish. Place tuna into the mixture and turn to coat all sides. (Hint: Double the mixture and set aside half before seasoning the tuna if you’d like a simple dipping sauce to serve with the tuna.)

  6. Avocados - Prep as directed.

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  1. Heat a large skillet with cooking oil (portion for bok choy) over medium heat. Add chopped bok choy to the pan. Saute for ~3 minutes and then add garlic. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy. Remove from heat and stir in aminos (portion for bok choy). Season with some salt and pepper and transfer to a serving bowl. Cover to keep warm.

  2. Wipe out the skillet and return it to the heat. Add cooking oil (portion for tuna).

  3. Pour sesame seeds (portion for tuna) into a shallow bowl or baking dish. Press tuna steaks into sesame seeds to coat on both sides.

  4. Transfer the sesame-coated tuna to heated skillet and sear on both sides (about 2 minutes per side for medium rare, 3 minutes per side for medium).

  5. When fish is cooked to your liking, transfer to a cutting board and let rest briefly.

  6. Drain the liquid from the cucumbers and give them a stir.

  7. Slice tuna steaks.

  8. Serve sliced tuna with bok choy, cucumbers, and avocados alongside and wasabi (if using) for dipping. Enjoy!



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