Tuna Tataki time with @cookbycolor! Feelin’ fancy and miss sushi? Get a piece of wild ahi tuna and make yourself this fun salad.
Food is art to me! I think it’s safe to say we all like pretty food. That’s because you first eat with your eyes! You want your food to be attractive in order to salivate. Where do you think this emoji came from? 🤤
1 Pound sushi grade wild ahi tuna
½ Tbsp avocado oil
4 Spiralized Persian cucumbers (or a combo of your preferred veggies)
2 avocados, sliced
3-4 Cups mixed greens
2 tbsps. lime juice
½ cup coconut aminos
¼ cup olive oil
½ tsp sesame oil
1 medium mango diced small
½ tsp grated ginger
½ tsp grated garlic
½ tsp jalapeno pepper, minced
2 green onions, white and light green parts, minced
Salt to taste.
MIX all the sauce ingredients thoroughly.
SPIRALIZE cucumbers or any veggies you want to use.
PREHEAT a cast iron skillet.
SPRINKLE salt on the ahi – remember, you can always add more.
ONCE the skillet is warm, add avocado oil.
SEAR tuna on all sides until it gets color, but is not cooked through; approximately 1 minute per side.
PLATE greens, veggie noodles, and avocado.
SLICE tuna in ¼ - ½ inch thick slices and add to the plates.
SPOON the sauce over the greens and tuna; enjoy!