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Servings: 2, Prep Time: 15 min, Cook Time: 25 min
Ingredients
8 oz, boneless, raw [226.8 g] Tuna (Sushi Grade)
1 tbsp [9 g] Sesame Seeds
3 medium [603 g] Cucumber (Sliced)
4 stalk [60 g] Green Onions (Chopped)
0.25 cup [28.25 g] Shredded Carrots
3 tbsp [25.5 g] Peanuts
0.25 cup [56 g] Rice Vinegar
1 tsp [1.8 g] Ginger (Ground)
1.5 tsp [6 g] Minced Garlic
2 tbsp [28 g] Coconut Aminos
1 tbsp [14 g] Avocado Oil
0.5 tbsp [10.5 g] Honey
0.25 cup [46.25 g] White Rice (Uncooked)
Directions
Cook rice according to package instructions.
Add rice vinegar, ginger, minced garlic, sesame oil, honey, and half of the soy sauce to a small bowl and mix until combined to create a dressing. Set aside.
Add cucumbers, green onions, carrots, and peanuts to a bowl and toss until combined.
Add dressing to the cucumber salad bowl and toss until combined. Refrigerate for a minimum of 30 minutes before serving.
Dip each side of the tuna steaks in the remaining soy sauce and immediately dip each side in the sesame seeds to create a crust.
In a saucepan greased with ghee, sear each side of the tuna steaks on medium heat for 15-20 seconds until the sesame seeds begin to brown. Remove from the heat and let rest for 5 minutes before slicing and serving.
Nutrition Info
Calories: 486, Fat: 14g, Carbs: 55g, Protein: 34g, Fiber: 5g, Sugar: 28g
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