Seared Tuna With Avocado Cauliflower Mash

by - March 02, 2016

Another day, another great carbless meal for my Phase 1 of the South Beach Diet. This time ahi tuna is the shining star. I obviously love fish and ahi tuna is one of my favorites but this is my first time making it. I've also never cooked with ginger before because I just became a fan of it about a year ago thanks to juicing.

As soon as I got home from work I went straight to the kitchen to get dinner/lunch for tomorrow started. My mahi-mahi salad was probably the best lunch I've had in a long time so I was hoping that my first time cooking tuna would give the same result. And did it? Of course it did. I can't cook steak to save my life but chicken and fish come easy. I didn't want to make a salad because I don't want to get sick of it so instead I got creative with cauliflower, an avocado and cheese. 

Check this out!

Ahi Tuna
Parmesan Cheese
Lime Juice
Soy Sauce

Defrosting the tuna was set to take about 10 minutes so I used that time to get the mash ready. I steamed cauliflower and then threw it in the magic bullet. I haven't used this in ages and forgot that it's not a food processor so I had to add some water in order for it to break everything down.

Once I took it out it was a bit watery, because cauliflower has tons of water already so adding to it makes it worse. I usually use Psyllium Husk to take the moisture out but I ran out and totally spaced on getting more so what I did was just let the cauliflower sit on a plate to let the water kind of separate. 

In the meantime I mixed ginger, garlic, soy sauce, lime juice and EVOO in a bowl for the tuna. This smelled amazing. I think I'm going to do my best to cook fish with ginger as much as possible.

After about five minutes I was able to get the water off the plate without dropping any cauliflower in the sink. I added the avocado, parmesan cheese, salt and pepper and put it back in the bullet to mix up a bit. Enough to mix it all together while still leaving a few avocado chunks.

With that done it was time for the tuna. I seasoned it with salt and pepper and then threw it in a pan with sizzling olive oil. I seared it (so fancy!) for one minute and then carefully flipped it over. 

As soon as I did this I poured the ginger sauce on top and around it just enough to let some seep into the bottom of the tuna while still leaving it pink in the middle which was about two minutes.

Then that was it. I put the beautiful heart shaped tuna on top of my cauliflower avocado mash and I have to say it was absolutely amazing and because it doesn't smell fishy I won't feel weird microwaving it tomorrow for lunch.

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