Ahi topped with a crust made from dunk seasoning, served with sautéed peas and a kale and cabbage mix. The dish is enhanced with rice wine vinegar and liquid aminos, and includes zoodles as a side.
1: Prepare the ahi by coating it with dunka seasoning.
2: Sauté peas and kale and cabbage mix with rice wine vinegar and liquid aminos.
3: Serve the seasoned ahi alongside the sautéed vegetables.
4: Add zoodles as a side dish.
