This Wild-Caught Ahi Tuna Salad is heart-healthy and cholesterol-friendly, packed with omega-3s, fiber, and healthy fats. Fresh veggies, edamame, and avocado make it nourishing, low in added sugar, and perfect for supporting healthy cholesterol levels. 這款野生吞拿魚沙拉有益心臟健康, 有助於降低膽固醇, 富含omega-3脂肪酸, 膳食纖維和健康脂肪。新鮮蔬菜, 毛豆和牛油果使其營養豐富，低糖, 是維持健康膽固醇水平的理想選擇。 
*Seared Ahi Tuna Salad 香煎吞拿魚沙拉*
Ingredients (2 servings):
Sesame Ginger Dressing:
1 tbs sesame oil
1 tbs reduced-sodium tamari
1 tsp fresh ginger, grated or paste
1 tbs water (to thin as needed)
Black pepper to taste
Seared Wild-Caught Ahi Tuna:
6-8 oz wild-caught ahi tuna (sushi-grade)
1 tbs reduced-sodium tamari
1 tbs black & white sesame seeds
1 tsp garlic powder
1 tsp avocado oil (for searing)
Salad:
2 cups mixed leafy greens
1/2 cups cucumber, sliced
1/2 cup carrots, grated or matchstick
1/2 cup purple cabbage, shredded
1/2 cup radishes, sliced
1 cup organic edamame, shelled
1 avocado, sliced
1/2 cup microgreens
Can be served with: 1 cups cooked quinoa (½ cup per serving)
Directions:
1. In a small bowl or jar, whisk together sesame oil, tamari, grated ginger, water, and black pepper until smooth. Adjust water for desired consistency. Set aside.
2. Pat the ahi tuna dry. Brush all sides with tamari, then coat evenly with sesame seeds, garlic powder, and black pepper.
3. Heat avocado oil in a skillet over medium-high heat. Once hot, carefully place the tuna in the skillet and sear for 1–2 minutes per side, depending on thickness. Remove from heat and let rest before slicing into pieces.
4. In a large bowl, combine mixed greens, cucumber, carrots, purple cabbage, radishes and edamame. Toss lightly with some of the sesame ginger dressing to coat evenly.
5. Divide the salad among plates or bowls. Top with seared tuna slices, avocado, and microgreens. Drizzle extra dressing on top if desired.
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材料 (2 份):
芝麻薑汁：
1 大匙芝麻油
1 大匙低鈉醬油
1 茶匙新鮮生薑, 磨碎或薑蓉
1 大匙水（視需要稀釋）
適量黑胡椒
炙烤野生黃鰭吞拿魚：
6-8 盎司野生黃鰭鮪（壽司級）
1 大匙低鈉醬油
2 大匙黑白芝麻
1 茶匙蒜粉
1 茶匙牛油果油（用於炙烤）
沙拉：
2 杯混合綠葉蔬菜
1/2 杯黃瓜片
1/2 杯胡蘿蔔絲
1/2 杯紫椰菜絲
1/2 杯蘿蔔片
1 杯有機毛豆（去殼）
1 顆牛油果, 切片
1 杯微型蔬菜
可搭配：1 杯煮熟的藜麥（每份 ½ 杯)
做法：
1. 在一個小碗裡, 將芝麻油, 醬油, 薑末, 水和黑胡椒攪拌均勻。依個人喜好調整水量。放在一旁備用。
2. 將吞拿魚拍乾。在吞拿魚的各個面上刷上醬油，然後均勻地裹上芝麻, 蒜粉和黑胡椒。
3. 在中高火的煎鍋中加熱牛油果油。油熱後, 小心地將吞拿魚放入鍋中, 依照吞拿魚的厚度, 每面煎1-2分鐘。取出, 靜置片刻後再切片。
4. 在一個大碗中, 混合綠葉菜, 黃瓜, 胡蘿蔔, 紫椰菜, 蘿蔔和毛豆。輕輕拌入一些芝麻薑汁, 使其均勻裹上醬汁。
5. 將沙拉分裝到盤子或碗中。放上煎好的 吞拿魚片, 牛油果和嫩芽菜。