| 21 | 48 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 8 min | 4 |
| 1 steak (4oz) | Tuna, yellowfin, raw (sashimi grade) |
| 1 tbsp | Liquid aminos |
| 1 tsp minced | Ginger root |
| 2 whole lime(s) | Lime juice (fresh) (squeezed) |
| 1/2 small | Red onion (sliced) |
| 1/2 pepper(s) | Serrano pepper (chopped) |
| 1 tsp | Sesame seeds |
| 1 small head | Cauliflower |
| 1 tsp | Coconut oil |
| 1 pinch | Sea salt, fine |
| 1 pinch | Adobo seasoning, Goya Foods |
| 1/2 head | Lettuce, romaine (chopped) |
| 1 small pepper(s) | Red bell pepper (sliced) |
| 1 cup grated | Carrots |
| 1/2 cucumber(s) | Cucumber (sliced) |
| 1/4 cup | Fennel fronds (chopped) |
| 1 tsp | Turmeric, powder |
| 2 tbsp | Avocado oil |
| 1 avocado(s) | Avocado (cubed) |
| 1 tbsp | Cilantro (coriander) (chopped) |
| 1 slice | Lime |
1. Mix the tuna, liquid aminos, ginger, juice from half of the limes, half of the red onions, Serrano pepper, and sesame seeds in a bowl until combined. Set aside to marinate for 20 minutes, and up to 1 hour.
2. Finely chop the cauliflower until minced or use a food processor to create rice-like grains.
3. In a pan, heat the coconut oil over low-medium heat. Add the cauliflower bits. Season with sea salt and Adobo spice. Cook for a few minutes to the desired texture. Remove from heat.
4. In a large mixing bowl, combine the romaine lettuce, red pepper, the other half of the red onions, carrots, cucumber, fennel, turmeric, juice from the other half of lime(s), avocado oil, and sea salt to taste.
5. Divide the salad mixture into bowls according to the number of servings.
6. Top bowls with the cauliflower rice, tuna, avocados, and cilantro. Serve with a wedge of lime.
Variations:
Can swap cauliflower rice for white rice, brown rice, wild rice, couscous, barley, or quinoa.
Can swap tuna for salmon. If vegetarian/vegan, can swap tuna for tofu or cooked/canned chickpeas or kidney beans.
| Fruit | 0.1 |
| Meat | 0.3 |
| Vegetables | 4.6 |
