NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna steak

0.5 cup Cooked jasmine rice

1 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Fresh ginger

0.25 cup Cucumber

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Firmly press the cooked jasmine rice into a flat, compact patty or two small cakes.

• 2

  Heat half of the avocado oil in a non-stick skillet over medium-high heat and fry the rice patty until the bottom is golden and crispy, then flip and repeat.

• 3

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

• 4

  In a separate skillet or the same pan after removing the rice, heat the remaining avocado oil over high heat.

• 5

  Sear the tuna steak for about 1-2 minutes per side for a rare to medium-rare center, then remove from heat to rest.

• 6

  In a small bowl, whisk together the tamari, lime juice, toasted sesame oil, and grated fresh ginger to create the zesty dressing.

• 7

  Toss the sliced cucumber and scallions with one tablespoon of the dressing to make a quick slaw.

• 8

  Slice the seared tuna against the grain and arrange it over the crispy rice cakes, drizzling with the remaining dressing and serving the slaw on the side.