Seared Ahi Tuna & Avocado Salad

Makes: 2

Ingredients

For Ahi Steaks

• 2 large ahi tuna steaks; split into halves, if desired
• 3 tbs of Coconut Aminos
• Pepper to taste
• ½ tbs of Olive Oil

For salad

• 2 cups of spring mix salad
• 1 cucumber diced
• 1 avocado diced
• ½ tbs of Olive Oil
• 2 tablespoons chopped cilantro
• 1/2 cup each: diced pineapple, diced tomatoes
• juice from 1/2 lime
• salt to taste

Preparation

• Prepare the ahi tuna: portion the tuna steaks, if desired, and place into a large glass bowl. Pour soy sauce and sesame seed oil over the tuna; turn to coat. Set tuna into the refrigerator for about 30 minutes to marinate.
• Meanwhile, Prepare the salad: in a small bowl, toss together the spring mix, cilantro, pineapple, tomatoes, cucumbers, lime juice, salt and olive oil. Set aside.
• Prepare the tuna. Sprinkle with sesame seeds, if desired. Preheat a medium pan over medium-high heat and add cooking spray. Add tuna to hot pan, but do not overcrowd; cook 2 at a time. Sear each side for 1 minute. You will see the outside edges begin to cook; sear evenly on all sides.
• Using a sharp knife, slice the tuna steaks into quarter-inch pieces and fan out to show rare centers.
• To assemble the plate: Serve two equally servings of salad mix. Add slices of tuna. Serve immediately.

Marcela’s Tips:

I have made the same ahi steaks and served on a bed of veggies and avocado. Great as a lunch or dinner option. Do not add pineapple if this is dinner.

Nutritional Value:

Calories 380
Fat 20 g
Sod 219 mg
Carbs 20 g
Fiber 4 g
Sugars 12 g
Protein 29 g