NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Yellowfin Tuna Steak

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.5 cup Julienned Carrots

1 tsp Avocado Oil

1 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 tbsp Fresh Lime Juice

1.5 tbsp Sliced Almonds

1 tsp Fresh Ginger

1 tbsp Green Onions

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the toasted sesame oil, coconut aminos, lime juice, and freshly grated ginger to create the dressing.

• 3

  In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrots, and sliced scallions.

• 4

  Pour half of the prepared dressing over the cabbage mixture and toss well to coat, then sprinkle with the sliced almonds.

• 5

  Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

• 6

  Place the tuna steak in the hot pan and sear for 1 to 2 minutes per side for a rare to medium-rare center.

• 7

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

• 8

  Arrange the sliced tuna over the crunchy slaw and drizzle with the remaining dressing before serving.