2 tuna steaks
Your favorite steak seasoning (not too much salt). I use Spicy Caribee steak seasoning from Puerto Rico
Dried unsweetened coconut shreds
Coconut oil.
Defrost your tuna steaks over night in the fridge, sprinkle the steak seasoning and coconut liberally on each side of the steaks.
Heat up the skillet to high heat, bring down the temperature and put the coconut oil onto the skillet. Place the tuna steak into the oil and cook the steak for 1 minute on either side and remove from the heat so it does not over cook.
Pearl Onions:
A small package of pearl onions
Cranberry walnut balsamic vinegar
Rosemary
Coconut
Large pot of water
Olive oil
Preheat the oven to 450 degrees, bring water to boil and place pealed onions into the water. Boil for one minute. Place into small cake pan and coat with olive oil, balsamic, and sprinkle rosemary and coconut. Bake for 20 minutes until the onions are tender.
Sriracha Quinoa:
1 cup of red quinoa
2 cups of water
1 tbsp garlic
1 tbsp sriracha
1 tsp onion powder
1 tsp basil
A pinch of seasoned salt
Rinse the quinoa thoroughly and put it in the pot. Add the two cups of water and and mix all of the above ingredients into the water, this allows the quinoa to become infused with the flavors. Bring to a boil, reduce the heat and cover. Allow the water to boil off completely until the quinoa is nice and tender.
Chop up an avocado and dress accordingly.
