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The Soul Medicine Experiment...

Sesame crusted tuna with Brussels sprouts

19/3/2014

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Alkaline friendly recipe from Alkaline cook book

Recipe Review: This combination worked really well but I had a few issues with the recipe. The photo and the instructions don't match and that's a big reason my finished product was not photogenic and kind of ugly looking. See my variations and suggestions below.

Cooking time: 20 – 30 minutes                                                                   Serves: 2 - 4

Preheat oven: Stove top only

  • 4 cups brussels sprouts
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • ¼ teaspoon celery salt
  • Sesame seed (enough to cover the piece(s) of tuna), toasted
  • 1 tablespoon sesame oil
  • 1 small or medium tuna steak (small for 2, medium for 4)

1.       Steam fry or steam the sprouts until soft to your liking. Drain, place in a bowl and toss with the olive oil, garlic and celery salt. Leave to the side.

2.       In a shallow bowl spread the sesame seeds.

3.       Coat the tuna steaks in sesame oil and bathe the pieces into the toasted sesame seeds.

4.       Heat a frying pan over medium-high heat. Make sure the pan is hot. Lay the tuna steaks onto the pan for 30 seconds each side.

5.       Slice tuna and serve with a heaping of brussels sprouts.

Variations/Suggestions:
I should have trusted my gut on this one and left the tuna steak whole, cooked it and then sliced it, so I have amended the recipe above. This should make it less time consuming, less messy and fiddly and had an appetising end result.
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    Hi I'm Katharine and I'm taking a leap of faith in myself...
    Originally from Melbourne, Australia now living in a little river side town in the Netherlands called Weesp. 
    I am on a journey, to not only establish a new life in a new country, and new surroundings, but to establish a life that is full of health and boundless abundance.
    I founded this website to track my journey; to take time off and use food, massage, gentle exercise and more as medicine.
    A little more about me here


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