Seared Ahi Tuna

Ingredients
2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Method
Mix the marinade ingredients together and coat the tuna steaks with the marinade,
cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high to high heat. When the pan is hot, 
remove the tuna steaks from the marinade and sear them for a minute to a minute
and a half on each side ( even a little longer if you want the tuna less rare
than pictured.)
Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green
onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or 
fennel. Shown served over sliced fennel salad.

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Shaved Fennel Salad

Ingredients
1 fennel bulb, shaved paper thin with a mandoline or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Method
Mix all ingredients together.

Serves 2-3