Tuna Tataki Salad with Ginger Dressing (Soy-Free)

Ingredients

• 1 lb Sushi-grade tuna steak
• 6 cups Mixed greens
• 1 medium Avocado
• 1/2 Cucumber
• 1 medium Carrot
• 2 tbsp Sesame seeds
• 2 tbsp Sesame oil
• 4 tbsp Rice vinegar
• 2 tsp Ginger, grated
• 1 clove Garlic, minced
• 1 tbsp Coconut aminos
• 1 tbsp Lime juice

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons of sesame oil, 4 tablespoons of rice vinegar, 2 teaspoons of grated ginger, 1 clove of minced garlic, 1 tablespoon of coconut aminos, and 1 tablespoon of lime juice until well combined. This is your ginger dressing.
2. 2Slice the 1 pound of sushi-grade tuna steak into 1/4-inch thick slices.
3. 3Heat a large skillet over high heat until it is very hot, about 400°F (200°C). Carefully place the tuna slices in the hot skillet. Sear for 15-20 seconds per side, until the outside is lightly browned but the inside is still rare. Remove the tuna from the skillet immediately.
4. 4Prepare the salad base by arranging the 6 cups of mixed greens on a serving platter or in individual bowls. Slice the 1 medium avocado and arrange the slices over the greens. Slice the 1/2 cucumber and add it to the salad. Peel and shred the 1 medium carrot and scatter it over the salad.
5. 5Place the seared tuna slices on top of the prepared salad.
6. 6Drizzle the ginger dressing evenly over the tuna and salad.
7. 7Sprinkle the 2 tablespoons of sesame seeds over the entire dish.

Substitutions

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