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Active Time: 10 minutes
Total Time: 15-20 minutes
- 1 pound wild-caught ahi tuna
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
- 1 tablespoon coconut oil
- Green onions, sliced, for garnish
- Preheat coconut oil in a sauté pan over medium-high heat.
- In a deep plate, mix black and white sesame seeds together. Roll tuna in seeds and pat to set.
- Place in pan and sear on all sides. Be careful not to burn the seeds. Once all sides have been seared, remove from heat and let sit for 5 minutes.
- Slice tuna and serve with sriracha remoulade drizzled with soy-honey glaze, and cucumber salad on the side. Garnish with green onions.
Active Time: Less than 5 minutes
Total Time: 15 minutes
- ¼ cup low-sodium fermented shoyu
- 1 teaspoon wild-caught fish stock
- 1 tablespoon unfiltered raw honey
1. Heat shoyu and fish stock in a small saucepan over medium-high heat and reduce until it forms a thick glaze.
2. Let cool, then whisk in honey.
Active Time: 2 minutes
Total Time: 2 minutes
- ½ cup mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon low-sodium fermented shoyu
- ½ teaspoon fermented fish sauce or reduced fish stock
- ¼ teaspoon sesame oil
- 1 clove of garlic, minced
- ½ lime, juiced
Whisk all ingredients together.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2020 | Volume 44, Number 2
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