This dish is an ultimate proof that healthy food can be so amazingly delicious and satisfying. You are going to love the combination of rich seared tuna and the citrusy sauce!
- 0.75 lb Sashimi grade tuna
- salt
- pepper
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 lemon juice
- 1/8 tsp sesame oil
- pepper to taste
- 1 tbsp chopped chives optional
- 1 tsp wasabi optional
- 3 cloves thinly sliced garlic
- 10 open-faced sugar snap peas
- 2 oz salad mix of your choice You can add sliced red onions and ribboned carrots too!
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Season the tuna liberally with salt and pepper and let it sit for 10 minutes. Fill a medium bowl with ice and water and set aside.
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Meanwhile, heat 1/2 tbsp of olive oil in a pan over very low heat and toss the garlic slices. Cook for 5 minutes or until they are golden brown and crispy, stirring frequently. Drain and let them cool on a paper towel.
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Clean the pan you cooked garlic with paper towels. Heat 1 tbsp of olive oil over medium heat. Sear the tuna for 15-30 seconds each side, depending on a size of tuna.
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Remove the tuna from the pan and immediately transfer the seared tuna to the iced bath.
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While the tuna is cooling down, prepare the Japanese citrus dressing by combining all ingredients to a jar or a bowl. Mix well.
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Take the tuna out of the ice bath and pat dry with a paper towel. Slice the tuna against grain about 1/8 to 1/4- inch thick.
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Serve the sliced tuna with the garlic chips, sugar snap peas and salad mix. Pour the prepared sauce on top and enjoy!
- The ingredients do not include the olive oil used for cooking garlic and tuna.
- Wasabi will "adult-nize" the sauce and give a nice kick - highly recommended!
- If your local grocery store does not carry rice vinegar, you can get it at Amazon!
- <<GF alert!>> To make this dish gluten free, you can use gluten-free soy sauce or coconut aminos. Also omit wasabi. (The original form of wasabi, a root, is naturally gluten-free, but the tubed wasabi usually contains a small amount of gluten.)