- 1 pound yellowfin tuna steak
- Sea salt & white pepper for seasoning
- 1 TB jalapeno infused grapeseed oil
- 1/4 C olive oil mayo
- 1 1/2 TB finely chopped red onion
- 1 1/2 TB finely chopped carrot
- 1 TB chopped cilantro
- 1/4 tsp ground coriander seed
- 1/4 tsp fresh ground pepper
- 1/4-1/2 tsp crushed red pepper flakes
- 1/2 avocado sliced
- bibb lettuce cups collard leaves or whole grain bread/wraps for serving
Season tuna steak with salt and pepper. Allow to rest 5 minutes.
Heat infused grapeseed oil in a non-stick skillet over medium heat.
Place tuna in pan and cook for 5 minutes. Flip the tuna and cook on the other side for another 5 minutes or until cooked through. Remove tuna from pan and allow to rest 3-4 minutes.
Using a fork, flake tuna into small pieces and place in a medium bowl. Add remaining ingredients and toss until well-blended with a rubber spatula.
Serve as either a lettuce cup, collard wrap, or as a traditional sandwich/wrap. Top with avocado.
Serving: 1/2 cup | Calories: 230kcal | Carbohydrates: 3g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Sodium: 150mg | Fiber: 1g