What do you do when a friend calls you and says he has too much fresh Blue Fin Tuna from a fishing trip? You ask where they are so you can run down to the docks and get some! We eat fish as part of a pescatarian diet, but only when it’s super fresh and WOW, did we luck out!
If you love seared ahi, this is a delicious way to enjoy it. I added the delicious Kevin’s Natural Foods Cilantro Lime Sauce; a bright chimichurri sauce made with cilantro, lime, and garlic.
Not only did I save a ton of time by not having to make a sauce from scratch, this delicious tangy sauce adds the perfect kick of flavor. It’s also a clean sauce with no funky ingredients. Kevin’s sauces are gluten-free, non-GMO, soy-free, preservative free and dairy free.
Lime Cilantro Seared Ahi Bowl Recipe
Prep Time: 30 minutes (Prepare Quinoa first)
Cook Time: Quinoa – 20 minutes, Corn Mixture – 5 minutes, Ahi – 5 minutes (2-1/2 to 3 minutes per side), Kevin’s Sauce – 5 minutes on low-medium heat.
- (You may skip the quinoa addition if you’d like to keep this keto or paleo)
- 1 pouch of Kevin’s Natural Foods Cilantro Lime Sauce (available here or at a store near your)
- 2 pounds of fresh sushi-grade blue fin tuna, washed and sliced into steaks that are no more than 1-1/2″ high.
- 1 tablespoon chili powder (for rub)
- 2 teaspoons salt (for rub)
- 2 teaspoons pepper (for rub)
- 1 cup of fresh corn or you can use frozen corn
- 1/2 large red onion, diced
- 3 cups of fresh spinach
- 2 tablespoons olive oil
- 2 tablespoons canola oil
- 3 cups of quinoa cooked (optional if you are paleo)
How to Prepare
You may serve this over any grain, but I prefer quinoa or rice so my gluten-free friends and family can enjoy this meal.
I cook my quinoa in a rice cooker, but you can cook it in a pot on the stove. The ratio is typically 2:1 water to quinoa. If you cook it on a stovetop, boil the water first and then add the quinoa and cook on medium-low until all of the liquid has been absorbed. Set cooked quinoa aside.
In a large saute’ pan, add olive oil and heat on medium. Add red onions, raw corn and spinach. When the spinach and onions have wilted and softened (About 4-5 minutes), turn off the heat. Set aside.
In a small sauce pan, empty one pouch of Kevin’s Natural Foods Cilantro Lime Sauce and simmer on low heat until bubbling. Turn off heat.
Take fish and rub one side into the chili powder, salt and pepper mix in a shallow bowl. Make sure it’s well-coated.
In a pan that is good for higher heat, add 2 tablespoons of corn or canola oil and heat. Add fish strip on non-seasoned side down first. Cook until you can see the fish cook at least 1 cm from the bottom. Carefully flip fish on to seasoned side and cook the other side. As this is sushi-grade tuna, you can cook it as much or as little as you would like. My family prefers it a bit more on the cooked side and I like to sear it on all four sides (quickly).
Remove from heat and place fish on a cutting board. Add quinoa and spinach corn mixture to a shallow bowl or plate.
Slice hot fish in carefully place on top of the vegetables. Using a spoon, drizzle the Kevin’s Natural Foods Cilantro Lime Sauce across the fish, vegetables and quinoa. Serve immediately and enjoy!
This recipe has been entered into a Kevin Natural Foods contest and I was provided some sauces to use in my creation.