BHA & BHT Free Whole30 Garlic-Ginger Ahi Tuna Cucumber Bowls
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Learn more →Ingredients
4 servings
For the tuna
- 4 ahi tuna steaks (about 6 oz each, 1-inch thick)
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp avocado oil
- ½ tsp red pepper flakes
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
For the bowls
- 2 large english cucumbers, halved lengthwise and sliced into half-moons
- 3 cups green cabbage, thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 4 radishes, thinly sliced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together 3 tbsp coconut aminos, the grated ginger, minced garlic, red pepper flakes, and salt to make the marinade. Reserve 2 tablespoons of the marinade in a separate small bowl before adding the tuna — this reserved portion will be used to baste the fish during cooking. Place the tuna steaks in a shallow dish, pour the remaining marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes.
- 2
While the tuna marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp coconut aminos, lime juice, toasted sesame oil, grated ginger, and rice vinegar until combined. Set aside.
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