This savory ahi tuna is served with a side of creamy mashed cauliflower for a filling dinner with 40 grams of protein
INGREDIENTS
- Cauliflower (45.1%)
- Tuna (32.1%) ( Fish)
- Romaine & Spring Mix (19.2%) [romaine Lettuce, Green Leaf Lettuce, Green Oak Lettuce, Green Tango Lettuce, Red Leaf Lettuce, Red Romaine Lettuce, Red Oak Lettuce, Lollo Rossa Lettuce, Mizuna, Arugula, Tatsoi, Frisee, Endive, Green Chard, Red Chard, Radicchio]
- Lemon juice (1.7%),
- Olive Oil (1.4%)
- Capers (0.49%)
INSTRUCTIONS
- Fill a large pot of water with 2 inches water, place a steamer basket on top and bring water to a boil. Add cauliflower, cover and steam until very tender, 8 to 10 minutes.
- Transfer cauliflower to a food processor and the steaming water to a measuring cup. Add 1 tablespoon oil and puree, adding reserved cooking liquid, 1 tablespoon at a time until smooth.
- While the cauliflower is steaming, heat grill or grill pan on medium high. In a small bowl, combine, lemon juice, remaining tablespoon oil, capers and pinch each salt and pepper. Arrange greens on platter.
- Lightly oil grill. Season tuna with 1/4 teaspoon salt and 1/2 teaspoon pepper, grill until charred, 1 1/2 minutes per side; transfer to a cutting board and let rest at least 3 minutes before slicing.
- Spoon cauliflower on top of greens and sliced tuna on top of that, then spoon the vinaigrette over the top