NUTRITION

SERVINGS

INGREDIENTS

6 oz Tuna steak

2 cup Romaine lettuce

1 medium Tomato

0.25 cup Red onion

1 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Toasted sesame oil

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and ground ginger to create the dressing.

• 3

  Chop the romaine lettuce, dice the tomato, and thinly slice the red onion, then toss them together in a large serving bowl.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 5

  Place the tuna in the hot skillet and sear for 1.5 to 2 minutes per side for a perfect medium-rare, ensuring a golden crust forms on the outside.

• 6

  Remove the tuna from the pan, let it rest for 2 minutes, then slice it against the grain into thin strips.

• 7

  Arrange the sliced tuna over the salad bed, drizzle with the prepared dressing, and serve immediately.