Glistening purple tuna topped with black and white sesame seeds sits in the center of the plate, surrounded by a rainbow-hued array of zucchini spirals, brightly colored slices of red bell pepper, and vibrant snap peas. Lemon wedges and sprigs of fresh mint are scattered about the dish for color contrast. The dressing is served on the side in a small glass bowl, bits of minced ginger visibly floating in the soy concoction.

Seared Sesame Tuna & Spring Veggie Salad with Ginger-Soy Dressing

Name: Seared Sesame Tuna & Spring Veggie Salad with Ginger-Soy Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4, 6oz each, around 1-inch thick Tuna Steaks; 1/4 cup Black and white sesame seeds; 2 medium-sized Zucchini spiralized; 1 Red Bell Pepper thinly sliced; 1 cup Snap peas chopped; 2 tablespoons Freshly squeezed lemon juice; 2 tablespoons Low-sodium soy sauce; 1 tablespoon Ginger minced; 1 Garlic clove minced; 2 tablespoons Olive oil; for taste Salt and pepper

Keto-friendly seared tuna paired with a vibrant spring salad.

Category Main Course

Prep 15 minutes

Cook 5 minutes

Style Fusion

Technique Seared

Diet Friendly Keto

Daily recipe · June 14, 2025

A little about this dish

In this Keto-friendly fusion dish, we showcase seasonal ingredients and the art of Japanese cooking. The star is our seared Tuna steak, rich in protein and Omega-3 fatty acids, encrusted in black and white sesame seeds for that crackling exterior. This is complemented by a refreshing, colorful salad made of zucchini, red bell peppers, and snap peas, full of spring vitamins and fibre. A ginger-soy dressing brings it all together with its umami and tangy profile, perfect for this relaxing weather.

Ingredients (for 4)

Tuna steaks — 4, 6oz each, around 1-inch thick
Black and white sesame seeds — 1/4 cup
Zucchini — 2 medium-sized — spiralized
Red bell pepper — 1 — thinly sliced
Snap peas — 1 cup — chopped
Freshly squeezed lemon juice — 2 tablespoons
Low-sodium soy sauce — 2 tablespoons
Ginger — 1 tablespoon — minced
Garlic clove — 1 — minced
Olive oil — 2 tablespoons
Salt and pepper — for taste

Preparation

Step 1 — 🥩🍥🔄

Roll the tuna steaks in the black and white sesame seeds until they are thoroughly coated.
Step 2 — 🍳🔥🐟

Heat 1 tablespoon of olive oil in a skillet. Once hot, sear the coated tuna steaks for about 1-2 minutes each side. Let them rest after removing them from the pan.
Step 3 — 🥗🥒🌶️

Combine spiralized zucchini, sliced red bell pepper, and chopped snap peas in a large bowl.
Step 4 — 🍋🥣🌿

In a small bowl, whisk together lemon juice, soy sauce, minced ginger, minced garlic, and remaining olive oil to form the dressing.
Step 5 — 🍽️🥗🐟

Slice the rested tuna and distribute it along with the salad evenly among 4 plates. Serve with the ginger-soy dressing on the side.

A final fox tip

For an added dash of Japanese authenticity, you can add a dash of wasabi powder into the dressing. Or try replacing the zucchini with daikon radish or cucumber. Involving kids? They will love to spiral the zucchinis and mix the dressing!