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Kimberley Gordon is the Co founder and former Creative Director of the brand  WILDFOX

Available freelance for photography, fashion design and art direction


323 717 4687

Yum. Fall.

Martha, Martha, Martha. I love you.

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This recipe pairs omega-3-rich tuna with ginger. Both have anti-inflammatory properties that can help fend off disease and support healthy aging. The sauce on this dish is a perfect foil for sesame-coated tuna steaks. Per serving: 705 calories; 99 g protein; 30 g fat; 7 g carb; 3 g fiber


Serves 4

  • 1 medium carrot (2 ounces), peeled and coarsely chopped
  • 2 tablespoons minced fresh peeled ginger (about a 2-inch piece)
  • 2 scallions, thinly sliced (white and green parts separated)
  • 1 tablespoon rice vinegar
  • 1 to 2 teaspoons toasted sesame oil
  • 1 teaspoon tamari or soy sauce
  • 4 tablespoons canola oil, divided
  • Coarse salt
  • 1/2 cup sesame seeds, preferably mixed black and white
  • 4 tuna steaks (each 6 to 8 ounces)


  1. In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
  2. Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
  3. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in two batches).
  4. Serve fish topped with sauce and sprinkled with reserved scallion greens.

Gloom and rain inspire me best

Feeling so trendy