If you want a protein-packed, low-carb dish that's easy to make, this is may be the one for you.
INGREDIENTS
For the tuna:
a pack of ahi tuna steaks
1 TBS sesame oil
1/3 c low sodium soy sauce
1/2 tsp grated ginger
1/4 c fresh cilantro, chopped
1 tsp light brown sugar
juice of half a lime (add this only at the last 10-15 minutes of marinating time because the acidity tends to "cook" the raw tuna if left in it too long)
ground black pepper for seasoning
2 TBS avocado oil
For the roasted veggies:
1/4 of a head of purple cabbage, shredded
1/4 of a head of green cabbage, shredded
broccoli florets
2 TBS avocado oil
salt and pepper
1 TBS extra virgin olive oil for finishing touches
DIRECTIONS:
Mix the sesame oil, soy sauce, ginger, cilantro and brown sugar together. Whisk well and let your tuna steaks marinade for anywhere between 25-30 minutes--making sure to flip halfway so that the flavours are absorbed well. In the last 10-15 minutes of marinating time, add the lime juice and flip fish steaks so all sides are coated in the marinade.
In a skillet over medium-high heat, pour 2 TBS of avocado oil and sear each side of the ahi for 1 minute to a minute-and-a half before flipping in order to attain . Once done, let it rest under a foil tent until all steaks are cooked. Serve alongside the roasted veggies.
For the veggies:
Preheat oven to 365F.
Either line your baking sheet with tin foil or drizzle it with avocado oil. Place veggies on the sheet with enough space between them so that it doesn't produce steam. The veggies need to roast and crisp up. Season with salt and pepper and bake for 25-30 minutes. Shake and toss around halfway to make sure all sides get roasted. Once done baking, drizzle with lemon juice and serve.
*The edamame beans were simply boiled in salt water and served plain.