Seared Ahi Tuna with Sesame Vinaigrette and Avocado Salsa

Ingredients

8 ounces of Sushi Grade Ahi Tuna

4 Cloves of Garlic, minced

2 Tablespoons of Sesame Chili Oil

2 Tablespoons of Coconut Aminos

1 Tablespoon Rice Vinegar

3 Tablespoons Ponzu Sauce

Arugula Micro Greens

1 Ripe Avocado cubed

1 teaspoon Sriracha 

1 teaspoon ponzu sauce

1 tsp aminos

1 tsp seasame oil

sesame seeds for garnish

Instructions

In a very hot heavy bottom skillet, sear Tuna steak for 1-2 minutes per side.

Remove from pan and let cool to room temperature

Tightly wrap tuna in plastic wrap and place in freezer for 20 minutes

While tuna is chilling make the sauce by combining minced garlic, chili oil, aminos, rice vinegar and ponzu sauce.  Whisking it in a small bowl.

In another bowl mix Sriracha, ponzu, aminos and sesame oil.  Pour mixture of cubed avocados and toss gently.  Place avocado salsa in refrigerator until ready to serve.

After 20 minutes remove the tuna from freezer and cut it against the grain into 1/16 inch slices.  

Place tuna on a bed of micro greens on a plate and pour Sesame Vinaigrette over the top.

Garnish with Sesame seeds

Serve Avocado Salsa along side

Simple Lemony Chicken (Low Carb)

Ingredients

1 pound of organic, boneless, skinless chicken breasts

Garlic Salt

Pepper

1/3 cup all-purpose flour

1 tsp finely grated lemon zest

1/2 teaspoon paprika

1/2 tsp garlic powder

2 Tablespoons of Olive Oil

1/2 cup fresh lemon juice

1 cup of Sauvignon Blanc or Pinot Grigio 

1 cup organic chicken broth

Instructions

Place Chicken breasts one at a time, in a ziploc bag and pound with a meat mallet.

Make sure not to over pound it or you will end up with chicken chunks.  But try and get it to about 1/4 of an inch thick.

Remove from bag and season both sides with Garlic Salt and Black pepper

In a shallow dish combine flour, lemon zest, paprika and garlic powder and mix well

Add chicken coating both sides with flour and then shake of excess.

If you don't have a lemon zester you can use a potato peeler lightly peeling the yellow skin without cutting into the white pith.  Then finely chop the peeled skin as fine as possible.  

Next...

Heat oil in a large skillet over medium high heat.  Add the chicken and saute 2 minutes per side or until golden brown and cooked through.  Add the lemon juice, wine and broth and bring to a simmer.  Cook 5 minutes or until the sauce thickens.

Serve with rice or pasta