Sesame Encrusted Yellow Fin Tuna with Papaya-Pineapple Salsa
This delicious tuna recipe with salsa is rich in tryptophan. Yellow Fin Tuna and sesame seeds help the brain build relaxing neurotransmitters such as serotonin and melatonin. Yellow Fin Tuna is also a top source for Vitamin B6 which is necessary for the conversion of tryptophan to both niacin and serotonin. Papaya and pineapple are top choices for Vitamin C, which is needed to metabolize tryptophan.
INGREDIENTS:
Tuna
1/4 Cup Black Sesame Seeds
& 1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 – 6 ounce Ahi (Yellow Fin) Tuna Steaks (for two people)
Salt and Pepper to Taste
Marinade
1/ 2 Cup of Low Sodium Soy
1 Lime (Juice and Zest – If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves
DIRECTIONS:
1) Add all marinade ingredients to a small bowl and mix well.
2) Pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinate for 30 minutes to an hour in the refrigerator, turning the tuna about half way through.
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes.
4) Remove tuna from marinade, shaking off any excess and dry on paper towels.
5) Heat a sauté pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
7) Add the tuna to the hot sauté pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
Papaya-Pineapple Salsa
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 jalapeno or Serrano Chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 teaspoon hot chili oil
DIRECTIONS:
In a medium bowl, combine pineapple, papaya, onion, Chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt.
Serve tuna over brown rice and spoon salsa over top.
