A flavorful dish featuring seared furakake seasoned ahi served with cauliflower rice and charred Asian broccoli. The ahi is seasoned with furakake and quickly seared in sesame oil, while the cauliflower rice is cooked with broth and seasoning for added flavor. The broccoli is tossed with sesame oil and coconut aminos and baked to perfection.
1: Season both sides of the ahi with furakake seasoning.
2: Sear the ahi in a hot skillet with toasted sesame oil for 2-3 minutes on each side and let sit before slicing.
3: For the cauliflower rice, add uncooked cauliflower rice to a nonstick pot with a little sea salt and cook on medium heat until it browns.
4: Add chicken broth and cook until softened, then mix in furakake seasoning.
5: For the broccoli, toss with toasted sesame oil, coconut aminos, sea salt, and powdered ginger.
6: Bake broccoli at 425°F for about 15 minutes.
7: For the salad, season the ahi with renaissance gardens seasoning and sear in avocado oil for 2-3 minutes on each side.
8: Slice ahi and serve over a bed of gem lettuce, cherry tomatoes, cucumbers, asparagus, roasted potatoes and a soft boiled egg.
9: Drizzle with homemade lemon vinaigrette made from olive oil, fresh lemon juice, sea salt and pepper.
