Camelina crusted tuna tataki

1 cup daikon, julienned

1 cup carrots, julienned

1 handful of chopped cilantro

300g red tuna 

1 tbsp (15ml) of camelina seeds

[Vinaigrette]

1 tbsp. (15ml) of grated ginger

1 lime (zest and juice)

Sriracha, to taste

2 tbsp. tablespoon (30ml) of camelina honey

2 tbsp. (30ml) of camelina oil

1. Put all the dressing ingredients in a small mason jar and mix well. Reserve.
2. Place the camelina seeds directly on a plate.Season with salt and pepper.
3. Coat the tuna pieces with the mixture in the plate.
4. In a skillet over high heat, sear the tuna pieces for 25 seconds on each side.
5. Slice the tuna pieces into thin slices.
6. Toss the vinaigrette with the vegetables to make an Asian salad.
7. Serve the tuna tataki with the salad and an additional drizzle of vinaigrette.

Photo credit: Posé Créative

Recipe credit: The Fitcook