Ahi Tuna, Mint & Strawberry Salad

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I started my third Whole30 yesterday! I truly love Whole30’s. Although most of my meals are whole foods, I do have a weak spot for paleo-fied treats. I know some people can eat them all the time & feel their best. That’s not me. Whole30’s bring me back to being satisfied with simpler, cleaner meals. This Whole30 I’m focusing on nutrient density, I am using cronometer (thanks Eileen!) to track my nutrients, In 2 days, I’ve already noticed  that I’m not eating enough calcium & iron. Also, that I need more omega 3. Enter, this amazing salad.

Strawberries are back in season & I’m in love all over again. These were especially juicy & sweet. Did you know, strawberries help curb sugar cravings? Win!!!This salad was as flavorful as it was colorful! I love ahi tuna because it cooks up so easily, it’s not super fishy & it’s nice and fatty! I dressed it with lemon & olive oil, but ACV Vin would be great on this too!

Ahi Tuna Strawberry Salad
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576 calories
35 g
53 g
35 g
40 g
8 g
630 g
2442 g
12 g
0 g
24 g
Nutrition Facts
Serving Size
630g
Amount Per Serving
Calories 576
Calories from Fat 297
% Daily Value *
Total Fat 35g
53%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 53mg
18%
Sodium 2442mg
102%
Total Carbohydrates 35g
12%
Dietary Fiber 15g
58%
Sugars 12g
Protein 40g
Vitamin A
98%
Vitamin C
262%
Calcium
13%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4oz Ahi Tuna Steak, wild caught, sashimi grade
  2. 1 cup sliced strawberries
  3. 2-3 cups butter lettuce
  4. 2 sprigs mint
  5. 1/2 haas avocado
  6. 1 lemon
  7. 1 tbsp olive oil
  8. 1 tsp garlic powder
  9. 1 tsp coconut oil
  10. 1 tsp pink Himalayan salt
Instructions
  1. Heat a cast iron skillet on high heat.
  2. Sprinkle ahi steak with garlic powder & salt.
  3. When skillet is hot place ahi on it. Turn every 2 minutes.
  4. Cook on all flat sides evenly.
  5. Remove from skillet & set it to rest while you prepare the rest of the salad.
  6. Arrange butter lettuce on a plate, drizzle with olive oil & lemon juice. Sprinkle with salt.
  7. Peel & slice avocado. To get a really pretty avocado: Remove the seed, peel that skin off then place it open side down on the cutting board. Slice in across the width in 1/8 inch slices. Then gently use fingers to slant the slices to once side. Slide knife under the avocado & pick it all up and place it on the plate.
  8. Next sprinkle your sliced strawberries over your greens.
  9. Pick whole mint leaves off the sprigs and add these to the plate too!
  10. With a very sharp knife, slice your tuna against the grain & arrange over salad.
  11. Serve with extra lemon.
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calories
576
fat
35g
protein
40g
carbs
35g
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The Castaway Kitchen http://thecastawaykitchen.com/