By: Taylor Moustris
INGREDIENTS
TUNA LETTUCE WRAPS
- 2 4-5 ounce wild-caught ahi tuna steaks
- 1 teaspoon sesame oil
- 1 teaspoon coconut aminos
- salt and pepper to taste
- 12 whole organic butter lettuce or organic romaine lettuce leaves (try to find big leaves)
- 1 organic mango (sliced into matchsticks)
- ½ small sweet onion (sliced thinly lengthwise)
- ½ organic English cucumber (sliced into matchsticks) *you can peel it if you don’t like the skin
- 1 avocado (sliced lengthwise)
- 4 organic baby carrots (sliced into matchsticks)
PEANUT SAUCE
- ¼ cup organic peanut butter *you can use another nut butter, as well
- 3 teaspoons coconut aminos
- 1 teaspoon organic garlic
- 1 teaspoon organic chili sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 ½ tablespoons filtered water
- 1 teaspoon organic raw honey
INSTRUCTIONS
TUNA LETTUCE WRAPS
- On a serving platter, place the lettuce leaves of your choosing.
- On a another serving platter, evenly display the sliced veggies and mango
- Separately, season the tuna steaks with sesame oil, coconut aminos and salt and pepper.
- Heat a cast iron skillet to medium high heat; Then, add a brush of avocado oil to the bottom.
- When hot and oiled, cook the tuna steaks for about 1-2 minutes on each side.
- In the meantime, mix together the peanut sauce ingredients until mixed will. If it’s too thick, add more water.
- Once the tuna steaks are done, slice the tuna steaks along the grain into sizes that will fit your lettuce cups.
- NOTE: I also served with one pack of Trader’s Joe’s Organic Frozen Jasmine Rice, which only takes 3 minutes to microwave in a glass microwave safe bowl.
PEANUT SAUCE
- Mix all of the sauce ingredients together really well.
