Sesame Crusted Tuna + Mango Salsa

Updated at: Thu, 21 Nov 2024 12:26:15 GMT

Step 1

Mix together mango, avocado, onion, lime juice, avocado oil and sea salt in a medium bowl. Set aside.

Step 2

Put your cauliflower florets in the food processor with the shredding attachment. Depending on the size of your cauliflower, you may have to do this in batches.

Step 3

Add the coconut oil and riced cauliflower in a skillet over medium-high heat.

Step 4

After about three minutes add the coconut cream and sea salt.

Step 5

Allow the cauli rice to simmer for about 5 – 7 minutes or until all the coconut milk has been absorbed and the cauli rice is soft.

Step 6

Stir in the shredded coconut and keep burner on low until you are ready to serve everything up.

Step 7

Turn an outside grill on high and let heat for about 10 minutes.

Step 8

Once hot, turn the heat down to medium.

Step 9

Pat tuna dry and drizzle with avocado oil.

Step 10

Salt and pepper both sides.

Step 11

Place sesame seeds on a plate and dip the edges of the tuna in the sesame seeds.

Step 12

Grill the tuna for 1 – 2 minutes per side so the outside is cooked but it’s still pink on the inside. If your tuna is about an inch think, you may only grill for about 1 minute per side.

Step 13

Scoop the coconut rice into bowls, serve with sliced tuna, top with mango salsa, a lime wedge and a sprig of cilantro.

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