Chi And Pepper Encrusted Seared Ahi With Coconut Quinoa And Spicy Cilantro Sesame Sauce

• 1 pound Ahi Tuna Steaks
• 1/2 cup Black Chia Seed
• 1/2 teaspoons Black Pepper
• 1/2 teaspoon sea salt
• 2 cups Sprouted quinoa, cooked
• 1/2 cup Coconut, shredded, unsweetened
• 1 teaspoon Ginger, fresh ground
• 1 cup Cilantro, Fresh
• 1 tablespoon Sesame Oil
• 1/4 cup Avocado oil, lime infused
• 1/4 cup Rice Vinegar
• 2 teaspoon Garlic, minced
• 2 teaspoon Hot Thai Red Chile Sauce

1. Make the Tuna: Pat tuna steaks dry with a paper towel. In a medium bowl combine the chia seeds, pepper and salt. Heat a skillet to medium high heat. Dip the tuna into the chia mixture and coat well. Place tuna on hot skillet and sear 2-3 minutes per side, just until seeds begin to lightly brown. Gently turn over, being careful not to remove the chia coating.
2. Coconut Quinoa: Combine quinoa, coconut and ginger in a large bowl and set aside.
3. For Spicy Cilantro Sesame Sauce: Combine cilantro, oils, vinegar, garlic and chile sauce in a blender and puree until smooth, about 45 seconds
4. To serve: Allow Tuna steaks to cool a few minutes then slice in thin strips. Put a scoop of coconut quinoa in the center of a plate. Arrange slices of the tuna artistically around the quinoa and drizzle with the Spicy Cilantro Sesame Sauce. Drizzle with Sweet Soy Glaze and Thai Chile Sauce if desired.

black chia seed, black pepper, salt, quinoa, coconut, ginger, cilantro, sesame oil, avocado oil, rice vinegar, garlic, red chile sauce

Taken from www.epicurious.com/recipes/member/views/chi-and-pepper-encrusted-seared-ahi-with-coconut-quinoa-and-spicy-cilantro-sesame-sauce-59c1a26f15271e26b0aad8e7 (may not work)