Warm Sushi Salad With Citrus Dressing

A sushi salad made with warm ahi tuna steaks and fresh vegetables, pickled ginger and wasabi! Dressed in a toasted sesame, lemon and orange citrus vinaigrette.

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Servings: 2

Prep Time: 00:15

Cook Time: 00:25


1 carrot, medium

1/2 bell pepper

1 avocado

1/2 cucumber

1 t coconut aminos

1 t toasted sesame oil

1 tsp ginger, grated

1 c cauliflower rice, cooked

3/4 - 1 lbs ahi tuna, fresh steaks

coconut oil for pan


pickled sushi ginger

black sesame seeds for topping


1 tsp rice wine vinegar

1 tsp toasted sesame oil

2 t olive oil

2 tsp coconut aminos

1/2 lemon, fresh juice

1 t 1 tsp orange, fresh juice

1 tsp maple syrup

salt and pepper to taste


2 hannah sweet potatoes (golden color), medium

2 t olive oil

1 tsp garlic oil

2 tsp curry

1/2 tsp paprika

salt and pepper to taste


1Preheat the oven to 410º. Cut the sweet potatoes into crescent shapes. Prepare the vegetable toppings: julienne carrot, bell pepper, slice up an avocado and use a peeler or mandolin to strip cucumber into ribbons.

2Make fish marinade: whisk together coconut aminos, sesame oil (listed under salad ingredients) and ginger in a medium bowl; set aside.

3Make salad dressing: Combine all of the vinaigrette ingredients together to make the dressing and set aside.

4Raost potatoes: Toss potatoes in olive and garlic oil, curry, paprika, salt and pepper in a medium bowl. Then arrange potatoes on a parchment-lined baking sheet so that they don't touch (use two pans if needed). Roast for 20-25 minutes or until bottoms are golden brown.

5Cook cauliflower rice: Sautee in a pan on medium heat in olive oil. Stir every minute or so for 4-6 minutes. Salt and pepper to taste. Set aside.

6Prep tuna: Rinse tuna and pat dry with paper towel and place in marinade. Coat in marinade and then salt and pepper both sides. Marinate, covered, for a couple hours, or if short on time, cook immediately.

7Cook tuna: Heat coconut oil in a pan on medium-high heat and place tuna in pan. Pour some marinade on the top. Sear fish for 2 1/2 minutes on each side for medium-rare doneness. (For rare, 1 to 1 1/2 minutes on each side.) Remove and let rest for 5 minutes. Slice with a sharp knife against the grain.

8Assemble salad: plate the greens and veggie toppings (including cauliflower rice). Place tuna slices on salad and drizzle vinaigrette over salad; toss salad if preferred. Place ginger and wasabi on top and sprinkle salad with black sesame seeds. Serve with side of sweet potatoes.

Additional Notes

*For low FODMAP, limit cauliflower rice to tolerated amount or sub with your choice of rice. Limit to 1/4 of an avocado and 1/2 C of sweet potatoes per serving. Keep sesame seeds to small amount.

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