Cauliflower & Carrot Ginger Puree with Seared Tuna & Sesame Beans


OMG! This is one of my most favourite gluten free paleo protein and nutrient filled lunch or dinners. Simple and easy yet fabulous on the taste buds. The tuna provides you with a great source of healthy fats AND protein - Kapow! And the sesame combined with greens gives an awesome crunch and flavour. This recipe certainly meats my 80/20 balance rule for your fat/protein/greens intake.

Ingredients

Seared Tuna-

200g seared line caught ocean safe tuna

Cauliflower Carrot Ginger Puree-

2 1/2 cups cauliflower florets

1 1/2 cups carrots

1 clove garlic , sliced

1/2 teaspoon minced ginger

1 tablespoon olive oil

3/4 teaspoon salt

Sesame Green Beans-

250g green beans

1/2 teaspoon Sesame oil

1/2 teaspoon olive oil

1 teaspoon minced garlic

1/2 teaspoon minced ginger

1 tablespoon water

1 teaspoon gluten free soy sauce , low sodium

1/4 teaspoon sesame seeds

1/4 cup grated carrots

1/4 cup red cabbage thinly sliced

2 tablespoon cilantro leaves

Instructions

Seared Tuna-

  1. Pan fry in olive oil for 2 minutes each side.

Cauliflower Carrot Ginger Puree-

  1. In a medium sized pot with about 1-inch of water in the bottom and fitted with a steamer, cover and heat over medium-high until steam forms. Add cauliflower, carrots, garlic and ginger. Steam for about 10 minutes or until vegetables are fork tender.

  2. Transfer steamed vegetables to a blender. Add olive oil and salt. Blend on medium lower speed for about 30 seconds, until the vegetables are broken down. Increase speed to high and puree for 30 seconds, until a smooth and creamy puree forms. Use the blender stick to help push the vegetables down, or stop and scrape the blender as needed. Taste puree and season with more salt and pepper as desired. Keep covered and set aside.

Sesame Green Beans-

  1. Heat a medium sized pan fitted with a lid over medium-low heat (do not cover yet). Add sesame oil and olive oil to the pan, and heat until oil is warmed but not smoking. Add garlic and ginger, saute for 30 seconds, continuously stirring until fragrant. Add green beans and increase heat to medium, saute for 1 minute. Add one tablespoon water and one teaspoon soy sauce, stir to combine. Cover and allow to cook for 2 minutes. Stir and cover, cook another 1 to 2 minutes, or until beans are crispy and tender. Turn off heat. Season with salt and pepper as needed. Sprinkle beans with sesame seeds. If adding carrots, cabbage, cilantro and green onion, add and combine right before serving.

To Serve-

Divide cauliflower carrot puree evenly among two bowls. Layer tuna on top of the puree. Add sesame green beans to each bowl. Enjoy!

#paleo #glutenfreebreakfastrecipe #healthylunchrecipe #gutfriendlyfoods #detoxrecipes

  • LinkedIn
  • Instagram Heidi Shannon
  • Facebook Heidi Shannon Life Coach
  • Twitter Heidi Shannon Life Coach
  • You Tube Heidi Shannon Life Coach

© 2009 by heidishannon.com.au