Chi And Pepper Encrusted Seared Ahi With Coconut Qu

Name: Chi And Pepper Encrusted Seared Ahi With Coconut Quinoa And Spicy Cilantro Sesame Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Coconut Quinoa: Combine quinoa, coconut and ginger in a large bowl and set aside.
3
For Spicy Cilantro Sesame Sauce: Combine cilantro, oils, vinegar, garlic and chile sauce in a blender and puree until smooth, about 45 seconds
4
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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Ahi Tuna Steaks, 1/2 cup Black Chia Seed, 1/2 teaspoons Black Pepper, 1/2 teaspoon sea salt, and more.

Yes, Chi And Pepper Encrusted Seared Ahi With Coconut Quinoa And Spicy Cilantro Sesame Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chi And Pepper Encrusted Seared Ahi With Coconut Quinoa And Spicy Cilantro Sesame Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions