This dinner though! It is all things perfect if you love fresh, sashimi-style dishes like me. All the flavors go so well together and this will no doubt be a new summer staple for me and my hubby. It’s quick, delicious and healthy as all get out.
Fresh, sashimi-grade, wild-caught ahi tuna is ideal for pan searing and could not have turned out better. Ahi tuna is rich in protein, omega-3 fatty acids and minerals, such as magnesium.
For this meal, I coated the tuna in hemp hearts for a little extra crunch. The micro arugula sprouts are topped with steamed edamame and roasted cashews drizzled in coconut aminos. Plus a side of sriracha for some zing. If you want to pretend you are head chef for the day, make this meal!
Hemp Encrusted Ahi Tuna with Toasted Cashews & Edamame
- 1 pound Fresh, sashimi-grade, wild-caught ahi tuna
- 1/2 cup hemp hearts
- 1 cup steamed and shelled edamame
- 1 cup toasted raw cashews
- 2 cups micro arugula sprouts
- coconut amino or Bragg's liquid amino or soy sauce
- sea salt to taste
First, toast your cashews. Preheat your oven to 350 degrees and toast the cashews for 10 minutes or until fragrant
Next, steam and shell your edamame.
Fill a large bowl with hemp hearts and a pinch of sea salt.
Blot dry the tuna steak and place in the bowl and coat the tuna in the hemp seeds.
Once fully coated in hemp seeds, place the tuna in a sprayed pan on med-high heat and cook on each side about 4 minutes. My steak was about 2 inches thick and this length of time had the outside nicely seared, but the inside rare.
Once cooked to desired liking, cut the tuna into 1-inch slices. Plate your arugula, cashews and edamame. Drizzle with amino and sriracha and a pinch of sea salt to taste.
This dinner is seriously so delicious and packed full of nutrient-dense powerhouses. Don’t be afraid to step outside your comfort zone in the kitchen. Delicious meals like this may look intimidating, but they are so simple!
Do you love ahi tuna? What about sashimi? If you make this meal, let me know!