Ahi Tuna Salad

Ingredients

• Yellowfin tuna

  raw

  12 oz, boneless or 340g

• Tamari soy sauce

  2 tbsp or 36g

• Honey

  2 tbsp or 42g

• Lime juice

  1 tbsp or 15g

• Rice wine vinegar

  1 tbsp or 15g

• Ground ginger

  ½ tbsp or 3g

• Garlic

  raw

  2 cloves, minced or 6g

• Wasabi

  ½ teaspoon or 3g

• Chile

  Patak's

  ¹⁄₁₆ tablespoon or 8g

• Sesame seeds

  whole, dried

  ¼ cup or 36g

• Black pepper

  ground

  1 dash or 0.1g

• Coconut oil

  1 tbsp or 14g

• Sesame oil

  1 tbsp or 14g

• Romaine lettuce

  raw

  4 cup shredded or 188g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

Directions

1. http://www.willcookforfriends.com/2012/02/sesame-seared-ahi-tuna-salad-done-right.html In a bowl, combine the first nine ingredients to make a marinade. Place the tuna steak(s) into a large zip-top bag and pour the marinade over top. Squeeze out as much of the air as you can, seal, and let sit in the fridge for at least 30 minutes and up to a few hours. Meanwhile, mix the salad dressing. Add all ingredients to a bowl and whisk to combine. Set aside. Once it’s done marinating, coat the tuna in the sesame seeds and a little black pepper. Heat a heavy bottom skillet over medium-high and add both the olive oil and sesame oil. You want the oil shimmering, but not smoking. (Note: if you have a grill, feel free to add the sesame oil to the tuna’s marinade and then throw it on the grill for a couple minutes instead of pan searing it.) Add the tuna to the pan, and let cook for about 2 minutes – do not stir or move the tuna around. Flip, and let cook for another 1.5 – 2 minutes. Remove from heat. If your tuna is not sashimi grade, or if you’d like it more well-done, feel free to leave it in the pan longer. I suggest reducing the heat to avoid burning. Toss your salad mixings with the dressing, and slice the tuna thinly against the grain. Serve the tuna still warm atop a bed of lightly dressed greens, and enjoy!