Ingredients
For The Tuna:
- 8 ounces sushi-grade ahi tuna steaks cubed
- 2 tablespoons orange juice not from concentrate
- 2 tablespoons fresh lime juice
- salt
For The Dressing:
- 1/4 cup avocado mashed
- 5 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon fresh ginger minced
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha chili sauce
- salt to taste
For The Bowls:
- 1 cucumber spiralized with the 3-millimeter blade
- 4 cups field greens
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup red onion finely chopped
- 1 large fresh tomato roughly chopped
- 1 large orange peeled and segmented
- 1/2 avocado sliced
- lime zest for garnish
- toasted sesame seeds for garnish
Instructions
- Combine the tuna with the orange juice, lime juice, and a pinch of salt in a medium bowl. Place into the refrigerator for 20 minutes, stirring occasionally. This will allow the juices to partially “cook” the tuna.
- In a small food processor (mine is 3 cups), combine the avocado, orange juice, orange zest, lime zest, ginger, rice vinegar, and sriracha and process until smooth and creamy, scraping down the sides as necessary. Season to taste with salt. Set aside.
- Place the spiralized cucumber onto a large piece of paper towel and press out as much excess moisture as you can. Divide between 2 large bowls.
- Divide the field greens, cilantro, red onion, tomato, orange segments, and avocado between the two bowls. Then, divide the refrigerated tuna and the dressing as well.
- Garnish with a sprinkle of lime zest and toasted sesame seeds.