Seared Sesame-Crusted Ahi Tuna with Citrus-Ginger Vinaigrette & Charred Garlic Broccolini

This bold and refreshing dish is a family favorite. The sesame-crusted ahi tuna gets a zesty lift from a citrus-ginger vinaigrette, while charred garlic broccolini brings balance and crunch. Quick to prepare, it’s perfect for a light yet satisfying dinner any night of the week.

Ingredients

For the Tuna

• 4 ahi tuna steaks (about 6 oz each)
• 1–2 tbsp olive oil
• 2 tbsp sesame seeds (mix of black & white)
• Salt & fresh cracked black pepper

For the Citrus-Ginger Vinaigrette

• Juice and zest of 1 orange
• Juice and zest of 1 lime
• 1 tsp fresh ginger, grated
• 1 small garlic clove, grated
• 2–3 tbsp olive oil
• 1 tsp honey or agave
• Pinch of chili flakes (optional, for heat)
• Salt & pepper, to taste

For the Charred Garlic Broccolini

• 1 bunch broccolini, ends trimmed
• 6 garlic cloves, thinly sliced
• 1 tbsp olive oil
• Salt & pepper
• Optional: squeeze of lemon

Instructions

1. Make the Vinaigrette

In a small bowl, whisk together the orange juice and zest, lime juice and zest, ginger, garlic, olive oil, honey, and chili flakes. Season with salt and pepper to taste. Set aside while you prepare the rest of the meal.

2. Char the Broccolini

Meanwhile, heat the olive oil in a large skillet or grill pan over medium-high heat. Add the sliced garlic and sauté until fragrant and golden. Next, toss in the broccolini and season with salt and pepper. Cook for 5–7 minutes, turning occasionally, until tender and slightly charred. For a bright finish, add a squeeze of lemon just before removing from the pan.

3. Prepare the Tuna

While the broccolini cooks, pat the tuna steaks dry and season lightly with salt and pepper. Then, press sesame seeds firmly onto both sides to form a crust. Heat olive oil in a heavy skillet over high heat until shimmering. Carefully place the tuna in the pan and sear for 1–2 minutes per side for rare to medium-rare. If you prefer the tuna less rare, cook an extra minute per side. Remove from the skillet and let rest briefly before slicing.

4. Plate & Serve

To assemble, arrange the broccolini on the plate. Next, slice the tuna against the grain and drizzle generously with the citrus-ginger vinaigrette. Finally, serve immediately and enjoy a fresh, flavorful dinner.

Macros per Serving (Approximate — 4 servings)

• Calories: 326
• Protein: 37 g
• Fat: 15 g
• Carbs: 9 g

Chef’s Tip: Toast the sesame seeds in a dry pan before pressing them onto the tuna. This brings out a deeper, nuttier flavor that pairs beautifully with the citrus vinaigrette.