Seared Ahi + Purple Asparagus, Cucumbers, Cabbage & Avocado Salad
Super easy, quick & nutritious meal that is a great choice for a hot summer evening.
Recipe:
Ingredients:
– wild caught ahi tuna steaks
– purple asparagus
– kale
– cabbage (you can use regular or red cabbage, Napa cabbage or pre-shredded mix with carrots, etc.)
– cucumbers
– avocado
– onion
– cilantro
– EVOO or avocado oil
– sesame oil (1/2 a tsp)
– rice vinegar
– lime (lemon will work too)
– Bragg’s @bragg liquid aminos
– sea salt
– black pepper
– sesame seeds (optional)
To prepare the tuna steaks you will need a good nonstick pan or well seasoned cast iron skillet. Bring the steaks to room temperature, pat dry and season with sea salt & black pepper. Heat up pan over medium-high to high heat. Add EVOO or avocado oil. Sear the tuna on both sides for approx. 1.5-2 minutes max. Tuna should be rare to medium-rare (nice sear on the outside & pink on the inside). Take out of pan promptly & let rest for at least 3 minutes on cutting board while you make the salad.
For the salad, you will have the cooked veggies: asparagus & kale + the raw veggies: cucumbers, cabbage, onion & avocado. Sauté the purple asparagus in EVOO or avocado oil over medium heat. Add the kale & allow to wilt a little. Season with liquid aminos, sesame seeds & a couple of drops of sesame oil. Add to bowl with the raw veggies. Add a little more EVOO/avocado oil, a couple more drops of sesame oil, rice vinegar, sesame seeds, sea salt, cracked black pepper & fresh cilantro and toss.
Plate the salad & top with the sliced tuna steaks drizzled with a little liquid aminos.
Enjoy!
#inthekitchenwithnora #ahitunasteaksalad
