Yay! I got the recipe to you in time for Friday’s dinner! This is the dish I made for dinner last Friday. Once it was plated, I came up with the name. The Mardi Gras color scheme was purely by accident. But, I thought it worked! Enjoy!
Mardi Gras Seared Tuna
2 Sashimi grade Ahi Tuna Steaks
½ Head Purple Cabbage, sliced into strips
2 Zucchini, spiraled into noodles
1 handful fresh Cilantro, torn into pieces
1 Clove Garlic, chopped fine
2 Tbsp Coconut Oil, Nutiva Certified Organic Extra Virgin Coconut Oil — 54 fl oz
1 Tbsp Fish Sauce, Red Boat Fish Sauce (8.45 ounce)
¼ Cup Coconut Aminos, Coconut Secret Raw Coconut Aminos — 8 fl oz
Dash of Garlic Powder
Salt and Pepper to taste (for AIP, skip pepper)
Heat 1 tablespoon of coconut oil in large pan over medium heat. Once oil has melted, add zucchini noodles to pan. Saute for 2 minutes, stirring constantly. Add cabbage and garlic to pan and stir. Saute for another 2 minutes. Add fish sauce and half of coconut aminos to pan. Allow to cook until cabbage is wilted, about 10 minutes. While cabbage is cooking, season both sides of tuna with salt, pepper, and garlic powder. Season cabbage and zucchini to taste. When cabbage is wilted, remove from heat and plate. Place pan back on burner with the other tablespoon of coconut oil. Once oil is melted, place tuna steaks in pan. Sear on one side, then flip. Pour other half of coconut aminos over tuna. Once that side of tuna is sufficiently seared, flip again. Remove pan from burner. Place tuna steaks atop cabbage and zucchini. Sprinkle cilantro over dish.
Time Cook: 30 minutes
I just love the colors of this dish! It makes a beautiful presentation. You can always cook the fish longer, if you like. I like mine pretty raw. Just be sure not to overcook them. Lower your heat to be sure not to burn the outsides.