NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.5 cup Cooked brown rice

1 cup Riced cauliflower

0.25 whole Avocado

0.25 cup Shelled edamame

0.5 cup Cucumber

2 medium Radishes

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a non-stick skillet over high heat until shimmering.

• 3

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side, ensuring the center remains rare and the outside is golden brown.

• 4

  Remove the tuna from the pan and let it rest for a few minutes before slicing into thin strips.

• 5

  In a serving bowl, combine the warm cooked brown rice and the riced cauliflower to create a high-volume base.

• 6

  Arrange the sliced cucumber, radishes, edamame, and avocado over the rice mixture.

• 7

  In a small jar, whisk together the tamari, fresh grated ginger, and lime juice until well combined.

• 8

  Place the sliced seared tuna on top of the bowl, drizzle with the ginger-lime dressing, and garnish with black sesame seeds.