Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 2 1x


  • 4 c shredded brussels sprouts
  • 1 T tahini
  • 2 T Olive oil
  • 1 1/2 tsp sesame oil
  • 1 1/2 T rice wine vinegar
  • 1/2 T maple syrup
  • 1 T soy sauce
  • salt and pepper
  • 1/4 c marcona almonds
  • 1 green onion, sliced
  • 1/2 avocado, sliced
  • Fresh Cilantro, jalepenos, lime wedges as garnish
  • 2 T Olive oil
  • 24 oz ahi tuna steaks
  • 1/4 c soy sauce or tamari
  • 1 tsp corn starch
  • 1 1/2 tsp honey
  • 2 tsp chili garlic sauce
  • Black and white sesame seeds


  1. To make the tahini dressing, whisk together olive oil, tahini, sesame oil, rice wine vinegar, maple syrup, and soy sauce. Set aside.
  2. Add soy sauce, corn starch, honey, and garlic sauce to small sauce pan. Whisk to get rid of any clumps and cook for a few minutes over medium high heat, stirring constantly, until it has thickened; remove from heat and set aside.
  3. Heat olive oil in a large cast iron skillet. When oil is hot, add tuna steaks and cook for 2 minutes. Flip and cook another minute or two depending on the size of your filet. Coat the seared side with soy sauce mixture and sprinkle with sesame seeds. When Tuna is done, transfer to a plate and coat the other side with soy sauce mixture and sesame seeds. Slice into strips.
  4. Now toss the brussels sprouts and marcona almonds with tahini dressing, salt and pepper.
  5. Divide brussels sprouts among two large bowls and top with ahi tuna. Garnish with cilantro, jalepeno’s, green onions, and sliced avocado. Drizzle with remaining sauce and dig in!

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