Seared Tuna Poke
Ingredients
- 2 (12-oz) pkg frozen riced cauliflower
- 2 tsp dark sesame oil
- ¼ tsp salt
- ¼ tsp pepper
- 1½ lb tuna steaks
- 3 Tbsp avocado oil
- ¼ cup coconut aminos
- 1 Tbsp rice vinegar
- 1 tsp hot sauce
- 1 tsp refrigerated ginger paste
- 3 avocados, sliced
- 1 English cucumber, thinly sliced
Instructions
- Cook cauliflower according to package directions; stir in sesame oil, salt, and pepper.
- Sear tuna in hot avocado oil in a large skillet over high heat 1 to 2 minutes per side. Let stand 1 to 2 minutes. Cut tuna into large cubes.
- Combine coconut aminos, vinegar, hot sauce, and ginger in a large bowl. Add tuna, avocado, and cucumber; toss. Serve poke over cauliflower rice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
415
|
415
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 33 | 33 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 435 | 435 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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