Ingredients
3 large carrots, peeled and shredded
10 leaves fresh mint, finely chopped
juice of 1/2 of an orange
sea salt to taste
1/4 cup plus 1 tbsp extra-virgin olive oil OR coconut oil, divided, plus additional oil as needed
1/8 tsp red pepper flakes
6 tbsp sesame seeds
24 oz skinless, sushi-grade tuna (try ahi tuna)
fresh ground black pepper to taste
Directions
ONE: In a medium bowl, combine carrots, mint, orange juice, salt, 1/4 cup oil and pepper flakes, if desired. Mix well and marinate at room temperature for 5-10 minutes.
TWO: On a large plate, spread sesame seeds. Season tuna with salt and black pepper, to taste. Press both sides of each tuna fillet into sesame seeds.
THREE: In a medium skillet, heat 1 tbsp oil on high. Add tuna fillet and cook undisturbed for about 2 minutes. Turn and cook for an additional 2 minutes to desired doneness. Repeat with remaining fillets, adding additional oil if needed. Let tuna cool slightly; then slide.
FOUR: TO serve, divide carrot mixture among serving plates and top with tuna slices. Drizzle with additional oil to taste.