My mother’s the best at marinading meats. Even this past weekend, there was a flurry of texts sent after a dinner at my parents’ house praising her chicken. I don’t know if she just knows a magical ratio of sauces and spices or if its her timing, but she’s a great marinader. Marinader, yup.
Personally, I’m not a great marinader. I think it’s spending many of my formative cooking years as a vegan, I never experimented much with marinades. Tofu doesn’t need much work!
Now, in my old age as a food blogger, I’m experimenting more than ever. Today, I’ll teach you a shortcut marinade that only requires one ingredient (courtesy of Bragg) that even my mother would approve of. Right, ma?
Crusting tuna in sesame seeds adds a beautiful aesthetic and crunchy texture to the fish. To get the seeds to stick, I usually use olive oil or honey, which can add up to 100 extra calories to an otherwise lean protein! The solution? A low-cal marinade!
I’ve been meaning to make a mango-flavored avocado sauce over zucchini noodles. While I started in that direction, I ended up using Bragg‘s Organic Hawaiian Dressing & Marinade to add luscious flavor to the tuna before I crusted it in sesame seeds.
What a success! This sesame-crusted tuna has never tasted this yummy. The sweetness of the mango and pineapple flavors combined with the crunch of the sesame seeds, the creaminess of the avocado and the spicy sesame flavors of the zucchini noodles are just…. well, you can imagine: incredible!
The zucchini noodles are lightly tossed in sesame oil and red pepper flakes to combat the sweetness of the marinade and add more of a zing to every bite. Honestly, without Bragg’s dressing, this dish would not have been the same. I let the tuna sit in the marinade for just 10 minutes and it makes each bite so flavorful!
Bragg is one of my favorite brands – all of their products, like my recipes, come from a healthy standpoint, like their company motto:
You are what you eat, drink, breathe, think, say and do.
This marinade contains the following ingredients:
I can’t rave about this recipe any longer, it’s time for you to make it. You won’t know what to dig into first: the tuna, the avocado or the zucchini noodles!
Oh, and in case you’re new to spiralizing, here’s a video on how to spiralize zucchinis:
Note: While Bragg provided these products complimentarily to review for this post, all opinions are my own.
- 1 tuna steak
- 1/4 cup Bragg Hawaiian Dressing & Marinade
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1/2 tbsp olive oil
- 1/2 tbsp sesame oil
- 1 tsp minced garlic
- 1 pinch red pepper flakes
- pepper, to taste
- 1/2 avocado, insides sliced out in vertical slivers
- 1 medium zucchini, Blade C
- Place the tuna steak in a ziplock bag with the marinade and shake. Let marinade in the refrigerator for 10 minutes.
- Meanwhile, place a baking tray or plate down and add in the sesame seeds. Mix to combine the seeds and create a thin layer.
- Once the tuna is done marinading, place one side down onto the seeds and flip over, coating the second side in seeds.
- Place a large skillet over medium heat and add in the sesame 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 2 minutes or until noodles soften.
- Once you add in the zucchini noodles, place a medium skillet over medium heat and add in the olive oil. Once the oil heats, add in the tuna steak and sear on one side for 1 minute. Flip over, sear for another minute and then remove from the pan and slice into pieces.
- Plate the zucchini noodles and top with tuna and avocado. Enjoy!