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