Monday, July 30, 2012

Ahi tuna with arugula salad

Light. Delicious. Healthy!


  • 1 ahi tuna steak (3/4 - 1lb)
  • White and Black sesame seeds
  • Crushed red pepper flakes
  • Olive Oil
  • Coconut Oil
  • Baby Arugula
  • 1 avocado
  • Pepper
  • Wasabi Powder
  • Mayonnaise 
  • Hot Water
  • Teriyaki Sauce

  1. Pull your fresh ahi tuna steak out and gently cover (with your hands) it with some olive oil.
  2. Season all sides of your tuna with white and black seasame seeds as well as some red pepper flakes (for some heat)
  3. Let the tuna sit for a few minutes.
  4. Pour a small bit of your wasabi powder (remember it's strong) into a bowl and mix with hot water (best to use a small amount of water). Add in some mayo (I used gluten free with caged free eggs). 
    1. Here is your wasabi mayo!
  5. Heat your coconut oil in a pan and get it pretty hot. 
  6. Place your tuna in the pan and flip it after a few minutes. (I also used my tongs to hold up the tuna and sear the sides.
  7. Once seared, remove from the heat and let sit. While it sits, put some arugula on a plate and sprinkle with olive oil and black pepper. 
  8. Cut your tuna and serve it with some sliced avocado on the arugula salad bed. 
  9. Top with a bit of wasabi mayo and teriyaki sauce

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