- Ahi Tuna steak
- 2 cups cauliflower rice
- 2 tbsp green onion chopped
- 1/4 tsp garlic minced
- pinch grated ginger to taste
- cracked pepper
- Coconut Secret Coconut Aminos soy sauce alternative
- wasabi prepared from powder (optional for spice)
- lime Juice of ½ Lime (optional)
Prepare tuna by grilling, searing, baking, or broiling. Times will vary per method depending on your desired doneness. To avoid using oils and having my tuna stick to the pan I used a blowtorch. The blowtorch method is fantastic and so precise. Have some fun with this if you have a torch at home. The tuna I selected for this recipe was sushi grade so I did not need to worry about cooking to any specific temperature. Sushi grade tuna can be served completely raw (Tuna Tartare).
In a pan, combine cauliflower rice, garlic, and ginger. You may also add the coconut aminos or water if you need liquid in the pan. I found cauliflower rice in the frozen section and it did not require additional liquid to steam. Stir frequently to prevent anything from sticking to the pan
Prepared wasabi sauces are not approved for the program so prepare your own. Mix equal parts wasabi (horseradish) powder with water and place in the refrigerator for 10 minutes.
The longer it sits the spicier it will be
Garnish with green onion and cracked peppercorn. The coconut aminos can be used as a dipping sauce or add right into the dish. Juice of ½ lime also adds great flavor. Serve
You may now sear your tuna in oil. I love avocado oil because it is good for high heat cooking
Your cauliflower rice can also be made with oil and add more veggies!
Serve with a side of spiralized cucumber and an avocado
****PHASE 5, BEYOND & FOREVER PROGRAM:
Calories: 85kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 957mg | Fiber: 7g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 157mg | Calcium: 70mg | Iron: 1mg