Swap your ho-hum salad for this vibrant bowl filled with fresh veggies and seared sesame tuna.

Dig your chopsticks into this Paleo lunch with crunchy spiralized vegetables served over cauliflower rice. It’s a refreshing, vitamin-packed bowl that satisfies.

Part of the the allure of this recipe is the array of crisp ingredients. Carrots and cucumbers are sliced into ribbons, while juicy jicama is spiralized into delicate strands. Tip: Spiralized jicama are a great way to spruce up Paleo noodle dishes like this chilled creamy almond noodle recipe!

Love pasta? Grab your spiralizer and crank out these amazing veggie noodle recipes!
Click Here to Get Your FREE recipe book of 20 Easy Ways to Use Your Spiralizer.

Feel free to customize your bowl with whatever crunchy vegetables you have on hand, using a peeler, spiralizer and knife to create your favorite textures. Thinly sliced avocado, pickled ginger, nori, microgreens and chopped macadamia nuts help round out the flavors of this dish while loading it up with minerals and healthy fat!

For this recipe, tuna steaks get encrusted in pepper and sesame seeds and pan seared to seal in flavor. Make sure the pan is very hot when you add the tuna – you’ll want to hear a sizzle! Cook for two minutes per side for a quick sear without cooking all the way through.

Thinly slice the tuna and serve it with the remaining veggies over hot cauliflower rice. Garnish with lime wedges and a drizzle of toasted sesame oil for a truly decadent bowl.

Jennafer Ashley

Swap Your Boring Salad with This Easy Seared Tuna Bowl

Share on Facebook Pin It Tweet Email It

Total time:20 mins

Cook Time:5 mins 5 minutes

Prep Time: 15 mins 15 minutes

Serves:1

Swap Your Boring Salad with This Easy Seared Tuna Bowl

Recipe by: Jennafer Ashley

Swap your ho-hum salad for this vibrant bowl filled with fresh veggies and seared sesame tuna.

Tools

• Spiralizer
• Vegetable peeler
• Knife
• Skillet

Ingredients

• 3 oz wild-caught tuna
• 1 T sesame seeds
• ¼ t sea salt
• ¼ t black pepper
• 2 cups cauliflower rice, cooked
• ½ avocado, thinly sliced
• ½ cup jicama, spiralized
• ⅓ cup carrot, peeled into ribbons
• ⅓ cup cucumber, spiralized
• ¼ cup microgreens
• 2 T pickled ginger
• 1 T nori
• 1 T chopped macadamia nuts

Instructions

• Heat a medium skillet over medium high heat and lightly grease with coconut oil.
• Season tuna with sesame seeds, salt and pepper on all sides. Sear in the hot skillet for 2 minutes per side.
• Set the seared tuna onto a cutting board and slice thinly.
• In a salad bowl, arrange the remaining ingredients. Top with tuna. Enjoy right away.

(You’ll Also Love: Low Carb Zucchini Salmon Pockets)