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Whole30 Friendly Seared Tuna and Cucumber Zoodle Bowl

Seared Tuna Salad with Cucumbers and Ginger Dressing

Mimi Newman
This Seared Tuna and Cucumber Zoodle Bowl is protein-packed, light, and oh-so healthy! It's a pescatarian Whole30 recipe. And, the ginger-lime-sunbutter dressing is the best. 
5 from 1 vote
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Asian, Low Carb, pegan, pescatarian, Whole30
Servings 2 servings
Calories 346 kcal

Ingredients
  

  • Tuna & Cucumber Zoodle Bowl
  • 8 oz of sushi-grade ahi tuna
  • 1 large English cucumber
  • 4 sheets of nori
  • 1 avocado
  • Ginger-Lime-Nut Butter Dressing
  • Zest and juice of 1 lime
  • ¼ cup of soy sauce or coconut aminos
  • 1 tablespoon of peanut butter almond butter, or sunbutter
  • 1 " of ginger peeled
  • 1 garlic clove peeled and smashed
  • 1 tablespoon of sesame oil
  •  

Instructions
 

  • Pre-heat a skillet on high. Salt the tuna and let it sit while the pan heats up. 
  • Make the dressing - combine all ingredients in a food processor and blitz to combine.
  • Prep the bowl - Spiralize the cucumber; Peel and slice the avocado into 8ths; chop up nori into bite size pieces. Divide into 2 bowls. 
  • When the skillet is very very hot, smoking hot, sear the tuna for a minute on each side. 
  • Slice the tuna and divide evenly between the 2 bowls. Top with dressing - you'll have leftover dressing :)
  • Serve!

Nutrition

Serving: 4oz of tuna + half the cucumber and avocado; 2 tablespoons of dressingCalories: 346kcalCarbohydrates: 18gProtein: 30.9gFat: 17.1gSaturated Fat: 2.6gCholesterol: 51mgSodium: 133.5mgFiber: 8.2gSugar: 4g
Keyword cucumber and tuna, cucumber zoodle, deconstructed sushi bowl, seared tuna bowl, Tuna bowl
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