20-Minute Meal: Seared Sesame Tuna & Avocado Salad [Whole 30, Paleo, GF]

Well, Spring isn't here yet, but I'm already so excited thinking about all the crunchy, citrusy, refreshing salads to work on and this one has been in my back packet for a while! Was craving something super nourishing and easy to make today after a hot yoga session and this 20-minute seared tuna salad hit. the. spot. This recipe is for one serving, but feel free to double up on the dressing to use up during the week, it's one of my favorites!

Enjoy!

Ingredients

Seared Tuna

1 6-8 oz. sushi grade tuna steak
1 tablespoon low-sodium soy sauce or coconut aminos
1/3 cup white and black sesame seeds, mixed
1 teaspoon olive oil

Vinaigrette

1 tablespoon sesame oil
1/2 tablespoon low-sodium soy sauce or coconut aminos
1/2 lime, juiced
1 small garlic clove, minced
1 teaspoon minced ginger
Salt and pepper, to taste

Salad

2 cups of arugula or baby greens
1/3 cucumber, diced
1/2 avocado, sliced
Salt and pepper, to taste

Directions

Prepare salad dressing by whisking together all ingredients until mixed evenly. Set aside. Combine all salad ingredients in medium bowl and crack some fresh salt and pepper on top.

For tuna steaks, salt and pepper each side liberally, then lightly brush all sides with your soy sauce or coconut aminos. In shallow bowl, combine mixed sesame seeds. Carefully coat your tuna steak with sesame seeds until all surfaces are covered.

Over medium-high to high heat, heat olive oil until smoking. Sear tuna 1-2 minutes per side. Slice in 1/2 inch thick slices and serve over salad, liberally drizzle dressing over top.