Revitalizing Japanese Dinner for Paleo Eaters

Allergens

Fish (Fish allergy warning), Soy (Sesame oil contains soy - Soy allergy warning)

Ingredients

• 4 Servings 12 oz sushi
• grade tuna steaks 2 medium avocados 1 cup edamame, shelled and cooked 2 cups mixed baby greens 1 cup cherry tomatoes, halved 2 tablespoons sesame oil 3 tablespoons freshly squeezed lemon juice Salt and pepper to taste

Instructions

1. Season the tuna steaks with salt and pepper on both sides.
2. Heat a large non stick pan over medium high heat, and cook the tuna for 2 minutes per side or until desired doneness is reached. Allow it to rest for 5 minutes before slicing.
3. Slice the avocados and set aside.
4. In a large bowl, whisk together the sesame oil and lemon juice to create a light dressing.
5. Arrange a bed of mixed baby greens on each plate. Top with cherry tomatoes, cooked edamame, and sliced avocado.
6. Slice the tuna into thin strips and place them on top of the salad.
7. Drizzle the dressing over the salad and serve immediately.

Chef’s Insight

This recipe embodies the essence of a revitalizing Japanese dinner that supports both paleo and clean-eating principles. The fresh ingredients, vibrant colors, and balanced flavors work together to create a dish that nourishes your body and soul.

Notes

Make sure to use sushi-grade tuna for safety reasons when consuming raw fish.