Seared Ahi Salad & Teriyaki Sauce
Rare ahi seared in ghee and sesami oil is served over organic greens tossed in ginger dressing with pressure cooked basmati rice cubes and citrus teriyaki sauce.
Seared ahi is the hero of this ultimate summer salad. It's a meal so fast and easy but tastes and looks complex. Simple citrus teriyaki sauce and pressure cooked basmati sticky rice cubes add the the sophisication of flavors. And would you believe you can have this sticky rice ready in 12 minutes start to finish? Read on to see how it's done.
For this recipe you'll need sashimi-grade ahi tuna. Even though it's seared on the outside, the fish is quite rare (raw) on the inside. So be sure to start with high quality seafood.
Next, let's talk about basmati rice.
Dr. Gundry likes Indian basmati rice because of its high resistant starch content. Resistant starch is the stuff our good gut bugs feed on. So be sure to get plenty of varied resistent starches in your diet.
Basmati rice is still a grain and does contain lectins. Ideally, basmati rice should be pressure cooked to remove the lectins. And guess what? It only takes 12 minutes in the Instant Pot with my secret ingredient to achieve tender sticky rice. Shape the sticky rice into cute little cubes to impress your guests. And sprinkle with black sesame seeds for gourmet contrast.
If you need a pressure cooker, this Instant Pot from Amazon is one you'll absolutely love. They pay me to say that, but I mean it. I do love mine! Pressure cooking is one way to remove lectins from foods. And if you're missing tomatoes, beans, rice, squash, potatoes, well the pressure cooker is one way to get them back into your life in moderation.
So if you need an instant pot, I do recommend this 9-in-1 model with all the cool functions.
To make this recipe as quick and easy as possible, get all your ingredients out and set them on the counter ready to go. Once you have all your ingredients gathered, it shouldn't take more than 30 minutes from start to "get in my belly!"
Let's make this delicious seared ahi tuna salad.
(serves 2, takes 30 minutes to make)
LFG Seared Ahi Salad
(1) 6 oz Ahi Tuna Steak
1/4 tsp. Salt
2 Tbsp. Grassfed Ghee
1 tsp. Sesame Oil
2 Cups Organic Power Greens
Basmati Sticky Rice**
Citrus Teriyaki Sauce***
1 Green Onion (sliced)
Black Sesame Seeds
*LFG Ginger Dressing
2 tsp. Rice Vinegar
1 tsp. Sesame Oil
1/2 tsp. Coconut Aminos
1 tsp. Raw Organic Honey
1/2 tsp. Ground Ginger
**LFG Basmati Sticky Rice
1 Cup Basmati Rice
2 Cups Water
1 tsp Salt
2 tsp Rice Vinegar
***Citrus Teriyaki Sauce
2 Tbsp. Coconut Aminos
2 Tbsp. Lakanto Classic Monk Fruit Sweetener
1 Tbsp. Mandarin Orange Juice
1 Tbsp. Lime Juice
1 Tbsp. Lemon Juice
1 Garlic Clove (minced)
Step 1: Sear Tuna
Rub tuna steak with salt. Melt ghee and sesame oil in a skillet on medium-high heat. Sear tuna 30 seconds on each side until seared and browned. Set on a plate and let rest.
Step 2: Make Basmati Sticky Rice
Into the vessel of an Instant Pot, add rice, water, salt, and vinegar. Seal lid and press the "rice" button. Walk away! Finish step 3 and come back when your pressure cooker beeps. Release steam before removing lid. Then shape your rice into cubes if desired. Use an ice cube tray, or a handy rice-cubing tool.
Step 3: Make Citrus Teriyaki Sauce
In a small saucepan on medium-high heat, add coconut aminos, monk fruit sweetener, citrus juices, and garlic. Bring to a boil. Boil for five minutes to thicken. Turn off heat and set aside to cool.
Step 4: Toss Greens in Ginger Dressing
Into a large container with sealable lid, add two large handfuls of power greens. Add all ginger dressing ingredients including rice vinegar, sesame oil, coconut aminos, raw organic honey, and ginger. Seal the lid and shake until the greens are well coated with dressing.
Divide the dressed greens and pile them into the center of two cold dinner plates. Cross-slice the seared ahi and set equal number of slices onto the greens. Spoon citrus teriyaki sauce over fish and pool it onto one side of each plate. Set sticky rice cubes onto teriyaki sauce pools. Sprinkle with black sesame seeds and sliced green onions to garnish.