Crusted Tuna with Sesame-Tahini Red Cabbage

dairy freeseafood
Crusted Tuna with Sesame-Tahini Red Cabbage

Crusted Tuna with Sesame-Tahini Red Cabbage

Yesterday I took a train to Scarborough, NY to watch my friend Jen get married. It was a beautiful ceremony, gorgeous reception and great people.

Of course, I couldn’t stop thinking about my own wedding. Three days from now will mark the 1 month countdown (eek!)

One month countdown also means crunch time for healthy eating, and this recipe is thankfully in my arsenal of wedding-body ready meals. It’s one of the most satisfying, delicious meals I’ve had to date – and it’s under 300 calories!

Crusted Tuna with Sesame-Tahini Red Cabbage

I actually live in my friend Jen’s old apartment. She moved to California to be with her now-husband and I asked if she could introduce me to her landlord, she did and now, I’m living in her old digs!

She’s a chef, a restaurant menu consultant and an all-around cool Jersey girl. So, the food was definitely on point at this wedding – I was chasing around one of the servers for their mini reuben sandwiches – and I can’t tell you the last time I had a reuben sandwich, if ever!

Jen also had a momofuku wedding cake (if you don’t know what momofuku is, get up to speed.) Very cool touch.

Lu’s on his bachelor party this weekend in Austin, TX, so I took my lovely friend and bridesmaid, Cassidy. Here’s a snap of us overlooking the Hudson River:

Inspiralized

Speaking of wedding food, I’m of course having something spiralized at our wedding! More to come on that.

Anywho, back to the recipe. This dish uses spiralized cabbage, which, if you didn’t see on Thursday, can be spiralized.

Crusted Tuna with Sesame-Tahini Red Cabbage

The cabbage is tossed with scallions and an out-of-this-world sesame-tahini dressing (Seriously, bookmark this dressing and throw it on everything – it’s totally versatile and goes well with meat, poultry and seafood – and veggies, of course.)

The sesame crusted tuna is easy to make, but always looks impressive when serving. This tuna is light and sits nicely atop the bed of red cabbage (it’s quite the beautiful dish!) The sesame crust makes every bite that much more flavorful.

Crusted Tuna with Sesame-Tahini Red Cabbage

Also, on a similar note, I’m taking over the Brides Instagram today – so follow along!

What are some of your favorite wedding hors d’oeuvres?

Nutritional Information & Recipe

Inspiralized

Crusted Tuna with Sesame-Tahini Red Cabbage

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Servings: 3

Ingredients

  • 1 red cabbage Blade A
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1/4 cup chopped scallions
  • 1/2 tablespoon extra virgin olive oil
  • 7.5-8 oz 1 ahi tuna steak
  • For the dressing:
  • 2 tablespoons tahini
  • 1.5 tablespoon rice wine vinegar
  • 1.5 teaspoon soy sauce
  • 1.5 teaspoons honey
  • 1 tablespoon sesame oil
  • salt and pepper to taste

Instructions

  • Measure out about 6 packed cups of the cabbage (or more, if you prefer) and place in a large mixing bowl and set aside.
  • Place all of the ingredients for the dressing into a bowl or food processor and mix until creamy. Taste and adjust, if necessary.
  • Place the cabbage and scallions in a large mixing bowl and drizzle with dressing. Toss to combine everything together and set aside.
  • Place the sesame seeds in a shallow dish or plate and toss to mix together. Set aside.
  • Place a large skillet over medium heat and add in the olive oil.
  • Meanwhile, press one side of the tuna steak down into the sesame seed mixture and then turn over and repeat.
  • Once oil is heated, add in the tuna steak, sesame seed side down. Sear for 1-2 minutes (depending on how well done you’d like it) and then flip over and cook another 1 minute. Remove the tuna and place on a cutting board. Slice thinly.
  • Divide the cabbage onto plates and top with the tuna steak slices.

 

Crusted Tuna with Sesame-Tahini Red Cabbage

Crusted Tuna with Sesame-Tahini Red Cabbage

Crusted Tuna with Sesame-Tahini Red Cabbage

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8 comments

Lorna R. says:
The past few pics w/you dressed up are amazing! You look like a work of art and every woman's aspiration. Good job on all your dedication & hard work on your health & body. I hope to look as fit as you some day soon. I have to admit, whenever i need some inspiration i look at a couple images i saved of you because i admire how healthy you look. Maybe some of that willpower juju will jump off the image into me! Seriously, you look amazing & should be so proud. I hope to make my fiance as proud as i am sure Lu is to have you in his arm. Better yet, i hope to make myself as proud of me as i am sure you are of yourself. You Go Girl!! I sound so old :-)
Ali Maffucci says:
Thank you so much for your sweet note, Lorna! I've definitely made healthy eating my permanent lifestyle, and I feel more and more confident every day with my body and I'm so proud to be an inspiration to other ladies. Good luck on your health journey!
Diane says:
Wow! My husband made this last night and it was absolutely delicious! I couldn't wait to get home from my run to have it again today for lunch. This is the third recipe we've made from your website this week and they all have been real keepers! The other two were the chicken sausage with dirty "rice" and sweet potato with spinach and pancetta (we used a yam for this one - was great). Thank you for all your wonderfully creative and tasty recipes!
pptwatches.com Crusted Tuna with Sesame-Tahini Red Cabbage | Inspiralized
Jennifer says:
I made this last night for dinner and it was so good! My husband and I both loved it. I cannot wait to try more of your recipes!
Ali Maffucci says:
Thanks, Jennifer!
Zina Henry says:
Hi Ali, Question...could I use salmon instead of tuna? I want to try this recipe, but I don't have tuna. What are your thoughts? Thanks!

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cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
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