Melt the coconut oil in a large skillet over high heat. Sear each tuna steak for 2 to 3 minutes per side.
Layer sliced onion and tuna steaks in a large baking dish; set aside.
In a small bowl, whisk together next 10 ingredients (salt and pepper through sesame seeds); pour mixture over tuna and onion. Bake for 10 to 15 minutes or until onion is slightly tender and each tuna steak has a thick strip of pink in the center.
Serve tuna and onion over a bed of collard greens.
Notes
SERVING SUGGESTION: Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt and pepper to taste and fluff with a fork).NUTRITION: 636 Calories; 19g Fat; 29g Protein; 95g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 19 1/2 Other Carbohydrates.