Paleo Ahi Tuna Asian Salad
Lightly Seared Ahi Tuna Over an Asian-Inspired Paleo Salad with Homemade Dressing! Paleo, Keto, RESTART.
Hello from Austin! I spent the day traveling yesterday and am back home finalizing preparations for my wedding in just a few weeks!
Just before I left Virginia, I made this delicious ahi tuna salad for dinner. It came amidst a week of slightly heavier dishes- casserole, nachos, lasagna, and was the perfect pick me up. It also requires very little preparation time so you can throw it together with minimal effort.
When I think of Asian food, I think of beautiful vibrant colors, unique flavors and varied textures. This salad has them all.
Start by building a bed of your favorite vegetables. I used spinach, red cabbage, bell pepper, celery, avocado and cucumber. I also added some soaked almonds and a tablespoon of sesame seeds for flavor.
Prepare your ahi tuna by seasoning it to taste and searing for a few minutes on each side. I like mine crispy on the outside and pink in the middle. Add it to your greens.
Mix the dressing ingredients together and pour all over your salad. Toss and enjoy!
Ahi Tuna Asian Salad
1 lb wild-caught Ahi Tuna Steak
1/2 cup Coconut Aminos
1 tablespoons minced ginger
1 tablespoons minced garlic
1/2 cucumber, diced
1 red bell pepper, diced
1 avocado, sliced finely
1 cup carrots, julienned
4 cups mixed greens
1/2 cup red cabbage, chopped
2 tablespoons sesame seeds
2 tablespoons almonds
1/4 cup coconut aminos
2 tablespoons rice vinegar
2 tablespoons olive or avocado oil
1/2 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 tablespoon raw honey
1) Marinate the ahi-tuna by placing steaks in a bowl along with the coconut aminos, ginger, and garlic. Let sit in the refrigerator for 15-20 minutes.
2) Meanwhile, prepare your vegetables and set aside.
3) Make dressing by whisking all dressing ingredients together in a bowl.
4) Place the salad greens into bowls and add the carrot, cucumber, and bell pepper. Slice the avocado and add on top of the greens.
5) In a large skillet, melt grass-fed butter in a skillet over medium-high heat. When hot, place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 to 2 minutes per side for traditional sear.
6) Top seared ahi-tuna over the greens and pour dressing all over. Top with sesame seeds and enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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