Ahi Tuna With Zoodles


Looking for exciting and easy meal prep ideas that aren't just chicken, rice and broccoli?  When this Italian girl found Zoodles, my world was changed. You mean I can make a dish that tastes like pasta without the pasta?! Sign me up! Zoodles are an amazing way to get your servings of vegetables without even knowing it! They pair with just about anything, and well, who does't love a good ahi tuna steak? This is one of my favorite recipes because its just light enough to satiate you, but won't leave you filling too full. With this meal, besides a good serving of veggies, you’re also getting in a good source of healthy fats, which are one of the top fighters against systemic inflammation.  How do you know if you’re inflamed? Give yourself a pinch, go ahead, pinch your upper arm and see what it feels like. Is it thick and hard to pull away from your body? Does it hurt? Does it continue to hurt even after you take your hand away? If so, then you are most likely inflamed.  Inflammation can really affect your weight loss efforts because as long as there is inflammation, your body will be more focused on combating that than dropping body fat.  This is why omega 3 fish oils is going to always be part of the recommendation for your foundational supplements.  As a therapeutic dose, we want 2,000mg of EPA/DHA per day, but with our diets being heavier in inflammatory foods, and our environment containing more inflammatory elements, most of us need more than that.  I always try to make sure on top of taking my fish oil every day, that each meal contains at least one source of healthy fats, whether in the form of avocados, fish, or olive oil.  Give this recipe a try and let us know what you think!  

INGREDIENTS (Makes 1 serving)

•1 ahi tuna fillets (5 oz)

•8 tbsp sesame seeds

•Coconut oil

•2 zucchinis

•Coconut oil

•2 tsp minced ginger

•2 limes

•4 tbsp soy sauce

•1 tsp sesame oil

•2 tbsp honey

•2 tsp water



For the Tuna:

1. Place sesame seeds on a plate. Pat the tuna fillets with a paper towel to remove excess water.

2. Warm the coconut oil. Place the entire tuna fillet in the pan and cook on all sides until the sesame seeds start to turn golden underneath (about 1 minute per side). Sear the edges of tuna for 15 seconds on each edge.

3. Transfer the tuna onto a plate with a clean paper towel. Pat the tuna to soak up any excess oil.

4. Slice the fillet into ½ inch slices.

For the zoodles:

(You can purchase zoodles already spiralized, or purchase a spiralizer. They do not have to break the bank-stop by your local CVS to purchase one in the “As seen on TV” aisle.  They look like aplastic hour glass)

1.Heat coconut oil in a large skillet over medium heat. Add the zoodles to the skillet and sauté for 3-4 minutes until they are slightly softened (you can skip this step altogether and serve the zoodles raw as well).

For the sauce: whisk all ingredients together in a small bowl.

1. Drain the zucchini before tossing with the remaining marinade, and serve with the tuna. Add some avocado, and sprinkle some sesame seeds over, and a tiny bowl with the remaining sauce to dip.