What you'll be getting:

Tuna Salad

Per Serving

180 g veggies (carrots, lettuce, cucumbers, green beans, microgreens )

4.5 oz ahi tuna (marinating in liquid aminos, avocado oil, nutritional yeast, chili flakes) 

2 T salad dressing  (liquid aminos, sesame oil, avocado oil, garlic, ginger, fish sauce, chilies, cane sugar) 

1 T radish microgreens

Equipment needed: non-stick saute pan, mixing bowl

Place the veggies in your mixing bowl. 

Drain carrots and add to veggie mix. I leave them in water to keep them fresher. 

Add the dressing. 

Toss everything together and set aside. 

Start warming your pan up. If you have a non-stick pan you will not need additional oil, if your pan tends to have things stick, I suggest a little oil. Once your pan is hot, add the tuna. I cooked on #6. 

Cook for 2 minutes and flip. (If you want the tuna a little more cooked, you can add an additional minute to each side.) Cook for another 2 minutes. 4 minutes total- that's it. 

After the tuna has cooked for 4 minutes, remove from the pan and let it rest for 1 minute before slicing into it. 

Plate up the salad while you are waiting for the tuna to rest. Leave any extra dressing in the bowl, you can drizzle it over top of the tuna once it's sliced. Slice the tuna and place on top of the salad. 

Finish off the salad with the microgreens. From start to finish this dinner takes about 5 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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