Sushi Salad Bowls with Seared Ahi Tuna
Cuisine: Asian
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
  • ½ lb ahi tuna
  • 1 cucumber, spiralized
  • 2-3 large carrots, spiralized
  • ¼ cup shelled, ready to eat edamame
  • 1 avocado, sliced
  • 1 jalapeno, sliced
  • Sesame seeds for garnish
  • 2 Tbsp toasted sesame oil - where to get
  • 1 Tbsp rice vinegar - where to get
  • 1 tsp agave - where to get
  • Spiralizer
  1. Peel the carrots and cut off the end where it gets really skinny. Spiralize the cucumber and carrots. If you don’t have a spiralizer yet, I love this one!
  2. Slice the avocado.
  3. Prepare the bowls with a mixture of the veggies, edamame and avocado so they’re ready to top with tuna once cooked.
  4. Heat a pan over medium / high heat. Add olive oil or avocado oil (tip: sesame oil has a low smoking point so don’t use that to sear the tuna)
  5. Season the tuna on both sides with sea salt.
  6. Sear tuna about 3 min on each side. The middle will be pink.
  7. Slice the tuna into strips and add to bowls.
  8. Divide the dressing between the two bowls and top with sesame seeds.
Recipe by the nutty pear at