Nutrition Facts
Seared Ahi With Guacamole
Amount per Serving
Calories
392
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Cholesterol
52
mg
17
%
Sodium
1129
mg
49
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
0.1
g
0
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4
Ingredients:
- 2 8-ounce sushi-grade ahi fillets
- salt and pepper to taste
- 1 ripe avocado pitted and diced
- 2 tomatillos finely chopped
- 2 teaspoons minced shallot
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 tablespoons cilantro chopped
- 2 teaspoons grated fresh ginger
- 1 shallot clove minced (about 1 tablespoon)
- 1 tablespoon fresh lime juice
- 2 tablespoons low-sodium tamari sauce
- 1/2 teaspoon Real Salt
- 1/4 teaspoon black pepper
- 2 tablespoons refined coconut oil
- 1-2 tablespoons refined coconut oil or ghee for searing
Directions:
- Sprinkle tuna fillets with salt and pepper on both sides and set aside.
- In a mixing bowl, mash avocado with a fork and mix in diced tomatillos. Stir in shallot, lime juice, salt, and pepper. Set aside until fish is finished.
- In another mixing bowl, combine cilantro, ginger, shallot, lime juice, tamari sauce, salt, pepper, and coconut oil.
- Heat a large skillet over moderately high heat. Add 1 to 2 tablespoons of oil or ghee to heated skillet.
- Place fillets in heated skillet for 1 minute on each side. Turn fillets sideways to ensure that all sides have been seared.
- Pour cilantro marinade mix into the skillet and coat the fish on both sides. Do not overcook.
- Remove the fillets from the skillet. Either cut fillets in half or into thin slices and fan out on plates. Drizzle remaining marinade from the skillet onto the fish.
- Top with guacamole and serve.
Notes:
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