Enjoy this easy to make, super healthy recipe any day of the week. Seared tuna with a simple salad for those busy summer evenings when you need something quick and tasty.
4 Tuna steaks, seasoned with salt and pepper
1/2 jicama, julienned (peel the jicama first, then cut)
1/2 cup pickle juice (I used Tru because it has a nice spice)
3 cups romaine lettuce, chopped
2 avocados, diced
sesame oil, a drizzle
1 lime, juiced
2 Tbsp olive oil
Himalayan sea salt
12 leaves mint, chiffonade
Combine the jicama and pickle juice and let it marinade and pickle while you cook the rest of the meal.
Heat a large skillet over high heat until very hot. Add a little sesame oil. Sear tuna 3 minutes each side, remove from heat.
Drain the jicama from the pickle juice and combine with the romaine and avocado. Toss the veggies with a squeeze of lime, 2 Tbsp olive oil, salt and pepper. Plate the tuna with your salad and garnish with fresh mint and sesame seeds.