Name: Seared Tuna Steak with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Yellowfin Tuna Steak; 1.5 cups Shredded Cabbage; 0.5 cup Sliced Red Bell Pepper; 0.4 medium Avocado; 2 teaspoons Sesame Oil; 1 tablespoon Coconut Aminos; 1 teaspoon Sesame Seeds; 1 tablespoon Lime Juice; 1 teaspoon Fresh Ginger

Nutrition

Per serving

425 calories

Protein: 41g; 39% of calories
Carbs: 20g; 19% of calories
Fat: 20g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Whisk together the sesame oil, lime juice, coconut aminos, and grated fresh ginger in a small bowl to create the dressing.
In a large mixing bowl, combine the shredded cabbage and sliced bell peppers, then toss with half of the prepared dressing.
Season the tuna steak lightly with sea salt and black pepper on both sides.
Heat a non-stick skillet over high heat and sear the tuna for approximately 1 to 2 minutes per side until a golden crust forms but the center remains pink.
Transfer the tuna to a cutting board and slice against the grain into thin strips.
Divide the slaw onto a plate, top with the sliced tuna and avocado, drizzle with the remaining dressing, and finish with a sprinkle of toasted sesame seeds.

Nutrition

Ingredients

Instructions

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