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Category
Salad / Entree
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Coach
This incredibly easy recipe is full of protein!
Ingredients
-
4 6oz. wild caught yellowfin tuna filets
1 small red cabbage (or 1/2 of a larger red cabbage)
2 medium sized carrots
1 red onion
3oz. light soy sauce
1 fresh lime (zested and juiced)
3oz. rapeseed oil (or your preferred healthy cooking oil)
1 tbsp. honey
1/2 bunch of fresh coriander
3/4oz. sesame seeds
12 spears of long stem broccoli (a.k.a., tenderstem broccoli)
Natural sea salt and fresh ground white pepper
Directions
PREPARATION
Remove the white core from the red cabbage and discard.
Finely shred the red cabbage and place in a mixing bowl.
Peel and grate the carrots and add to the shredded cabbage.
Peel the red onion, cut in half and finely slice. Add to the carrot, cabbage mix.
Add the chopped coriander to the cabbage mix.
Mix the soy sauce, lime juice, lime zest, honey and rapeseed oil together to form the dressing. Season with salt and pepper to taste.
Pour the mixed dressing onto the red cabbage slaw and mix thoroughly. Set aside.
Heat a skillet on the stove over high heat.
Season the tuna steaks with salt and pepper on both sides and place in the hot skillet.
Add the broccoli spears to the skillet (if you don't have enough space, you can cook them separately).
Grill the tuna steaks on both sides until cooked to your preferred level of doneness (~130° for medium-rare).
Rotate the broccoli spears so that they are cooked well.
TO SERVE
Pile a quarter of the slaw each plate.
Place a tuna steak on each pile and scatter the broccoli spears around the salad.
Drizzle any excess soy sauce dressing around the plates and sprinkle on the sesame seeds.
