Ahi Tuna over Asian Slaw
January 5, 2017
Tuna is high in protein and omega-3s, making it a healthy, tasty option, especially when paired with the crunchy vegetables and exotic Asian flavors in this recipe.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 20 mins
- Cook: 10 mins
- Yields: 2 Servings
Directions
1Combine the cabbage, bell pepper, green onions, and snow peas in a medium bowl.
2In a separate bowl whisk together the lime juice, mayo, and 1/8 teaspoon of the salt; toss the cabbage and set aside.
3Combine the tuna steaks, sesame oil, and coconut aminos in a bowl and let stand for 5 minutes at room temperature.
4Heat a grill pan over medium heat until hot.
5Season the tuna with the remaining 1/8 teaspoon salt and place it on the pan. Cook the tuna, turning it once, until well marked and cooked to medium-rare, about 3 minutes per side, or to desired doneness.
6Transfer the tuna to a cutting board and let it cool for 5 minutes. Then cut it across the grain into 1/4-inch-thick slices.
7Divide the slaw mixture between two plates and top with the tuna.
*Tuna is a medium-mercury food, so if you’d like to eat this recipe weekly, swap out the ahi for wild-caught salmon, shrimp, or halibut.
This recipe is part of the Light and Easy Japanese menu, with Shirataki Noodle, Chicken, and Snap Pea Salad; Green Salad with Sesame-Ginger Vinaigrette; Ahi Tuna over Asian Slaw; and Stir-Fried Kale with Ginger. Check out the Light and Easy Japanese Menu and Guide for links to all the recipes, plus more handy tips and tricks for a healthy, delicious Asian feast.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.