Sesame Chia Crusted Tuna Steaks and Cucumber Tomato Salad

This quick weeknight dinner is fresh and packed with protein and omegas. The sesame and chia seeds give the tuna a hard crunchy crust.

Sesame Chia Crusted Tuna Steaks

makes 4 servings

4- 4-6oz  fresh tuna steaks

2 TBSP chia seeds

2 TBSP unhalled sesame seeds

sea salt & pepper

Mango Mint Salsa (optional)

1 mango chopped

1/4c chopped fresh mint leaves

Cucumber Tomato Salad

makes 4 servings

2 large cucumbers, sliced

1/2 red onion, sliced

1 pint grape tomatoes, halved

1-2 TBSP white balsamic vinegar

sea salt & fresh ground pepper, to taste

In a large bowl combine cucumber slices and red onion slices. Toss with balsamic, season with salt and pepper, and let sit in the refrigerator at least 30 minutes prior to eating. The longer you let it sit the softer the cucumbers will be so I usually make it 30-60 minutes before dinner so there is still some crunch. Add sliced tomatoes before servings.

Combine chopped mango and mint in a bowl and set aside.

Heat grill on high. Combine chia seeds, sesame seeds, a pinch of salt, and a pinch of pepper in a bowl. Press tuna into seed mixture. I poured half of the seeds on a plate and pressed the steaks into the seeds, and repeated on the other side. When grill is hot brush with oil, heat to medium high and place steaks on the grill. Leave for approximately 3 minutes until you have a nice sear and flip cooking another 3 minutes. Depending on thickness steaks will be medium-rare. Check steaks to make sure the are heated though and cooked until desired doneness. Top with optional mango mint salsa. Enjoy!