NUTRITION

SERVINGS

INGREDIENTS

8 oz Ahi tuna steak

0.5 tbsp Avocado oil

2 cup Mixed baby greens

1 cup Snap peas

0.5 cup Cucumber

0.25 cup Radishes

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

0.5 whole Lime

0.5 tbsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the sesame oil, coconut aminos, grated fresh ginger, and the juice from the half lime to create the dressing.

• 2

  Thinly slice the cucumber and radishes, and trim the ends of the snap peas.

• 3

  In a large bowl, toss the mixed baby greens, snap peas, cucumber, and radishes with half of the prepared dressing.

• 4

  Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until just shimmering.

• 6

  Sear the tuna for 1 to 2 minutes per side for medium-rare, ensuring a golden-brown crust forms.

• 7

  Remove the tuna from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.

• 8

  Plate the salad greens and top with the sliced tuna, then drizzle with the remaining dressing and garnish with sesame seeds.