Grapefruit-and-fennel salad with lemon-wasabi dressing

Tantalize your taste buds with this vibrant grapefruit and fennel salad drizzled with zesty lemon-wasabi dressing. A burst of flavors in every bite!

Ingredients:

• 3 tablespoons white sesame seeds
• 3 tablespoons black sesame seeds
• 1 tablespoon finely grated lime zest
• 1 tablespoon minced lemongrass (tender inner part only)
• 1 teaspoon sweet paprika
• 1 teaspoon Aleppo pepper flakes or 1/4 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• Six 10-ounce tuna steaks, cut 1/2 inch thick
• 1/4 cup vegetable oil, plus more for brushing
• Lime wedges and mayonnaise, for serving

Instructions:

1. Mix together the white and black sesame seeds, lime zest, lemongrass, paprika, Aleppo pepper, black pepper, and salt in a small bowl. Coat the tuna lightly with oil and spread the sesame mixture evenly, gently pressing it down for the crust to stick.
2. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil until it is almost sizzling. Place the coated tuna steaks in the skillet and cook them over medium-high heat until they are slightly pink at the center, approximately 2 minutes on each side. Plate the seared tuna steaks and garnish them with lime wedges and mayonnaise.

Summary:

• Calories: 426 kcal
• Fat: 2 g
• Protein: 8 g
• Carbs: 105 g
• Potassium: 2238 mg
• Magnesium: 115 mg