Sesame Tuna & Mango Salad
Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.
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Containing a unique antioxidant called mangiferin, this ultra-sweet tropical fruit has been shown to inhibit colon-tumor genesis in rats. It has also been found to be helpful in the prevention of Parkinson’s and other neurodegenerative diseases as it can protect neuroblastoma cells.
- ½ lime, juiced
- 2 tbsp coconut aminos or reduced-sodium tamari
- 2 tbsp rice vinegar
- 1 tbsp tahini
- ¼ tsp toasted sesame oil
- Pinch ground black pepper
- 3 cups butter lettuce, torn into pieces
- 1 mango, peeled and cubed
- 10 grape tomatoes, halved
- 2 cups sliced cucumber
- 1 avocado, peeled, pitted and cubed
- 1 green onion, sliced thinly
- 1 tbsp each black and white sesame seeds
- 1½ tsp garlic powder
- 2 4- to 5-oz sashimi-grade ahi tuna steaks
- 1 tbsp avocado oil
1. In a jar with a tight-fitting lid, place all dressing ingredients. Shake until combined. In a bowl, toss salad ingredients together. Set both aside.
2. On a plate, combine sesame seeds and garlic powder. Press both sides of each tuna steak into the mixture. Heat oil in a large nonstick skillet on medium-high. Sear tuna to desired doneness, turning once, 2 to 3 minutes total for rare or 3 to 4 minutes total for medium-rare.
3. Divide salad among plates; drizzle lightly with dressing. Slice tuna, arrange over salad and drizzle with additional dressing. (Tip: If using our Meal Plan, store components separately in the fridge. Dress right before eating.)
- Serving Size ½ of recipe
- Calories 638
- Carbohydrate Content 54 g
- Cholesterol Content 50 mg
- Fat Content 33 g
- Fiber Content 14 g
- Protein Content 41 g
- Saturated Fat Content 5 g
- Sodium Content 428 mg
- Sugar Content 31 g