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Ahi Tuna Salad with Citrus Dressing

Ingredients


1 (8oz) piece sashimi-grade ahi tuna
1/4 tsp gluten-free Sriracha or other gluten-free hot pepper sauce
2 tsp chopped green onion
1/4 tsp toasted sesame oil
1 Tbsp tamari
1½ tsp rice vinegar
juice of 1/2 lemon
juice of 1/2 lime
3/4 tsp Swerve confectioners (optional)
4 lightly packed cups mixed baby lettuce
1 avocado, sliced
sesame seeds, for garnish (optional)

Cooking Instructions

1. Cut off one-quarter of the tuna and cut it into 3/4-inch cubes. Reserve the rest of the tuna.

2. In a bowl, combine the cubed tuna with the Sriracha, green onion, and sesame oil. Mix thoroughly and refrigerate if not serving right away.

3. In another bowl, combine the tamari vinegar, citrus juices, and Swerve.

4. Preheat a nonstick pan over high heat, then sear the reserved block of tuna on all six sides until the edges are white but the center is still translucent, around 15 seconds per side. Slice the tuna against the grain into 1/4-inch strips. (You can prep in advance to this point and refrigerate the tuna until you’re ready to serve.)

5. Divide the lettuce between two dinner plates. Top it with equal portions of the spicy tuna, seared tuna strips, and avocado slices. Drizzle the dressing over the dish, sprinkle with sesame seeds, and serve.

Ahi Tuna Salad with Citrus Dressing

Prep Time: 5 Minutes

Cook Time: 1 Minutes

Total Time: 6 Minutes

Servings: 2

Calories: 296 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 6g | Protein: 29.4g | Total Fat: 12.6g

Applied Diet Types

  • Keto
  • Pescatarian

Ingredients


1 (8oz) piece sashimi-grade ahi tuna
1/4 tsp gluten-free Sriracha or other gluten-free hot pepper sauce
2 tsp chopped green onion
1/4 tsp toasted sesame oil
1 Tbsp tamari
1½ tsp rice vinegar
juice of 1/2 lemon
juice of 1/2 lime
3/4 tsp Swerve confectioners (optional)
4 lightly packed cups mixed baby lettuce
1 avocado, sliced
sesame seeds, for garnish (optional)

Cooking Instructions

1. Cut off one-quarter of the tuna and cut it into 3/4-inch cubes. Reserve the rest of the tuna.

2. In a bowl, combine the cubed tuna with the Sriracha, green onion, and sesame oil. Mix thoroughly and refrigerate if not serving right away.

3. In another bowl, combine the tamari vinegar, citrus juices, and Swerve.

4. Preheat a nonstick pan over high heat, then sear the reserved block of tuna on all six sides until the edges are white but the center is still translucent, around 15 seconds per side. Slice the tuna against the grain into 1/4-inch strips. (You can prep in advance to this point and refrigerate the tuna until you’re ready to serve.)

5. Divide the lettuce between two dinner plates. Top it with equal portions of the spicy tuna, seared tuna strips, and avocado slices. Drizzle the dressing over the dish, sprinkle with sesame seeds, and serve.
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