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Get your fill of healthy fats and protein with this week’s recipe from chef Jessica Cerra.
Makes 2 servings
12 oz yellowfin or ahi tuna
2 tsp coconut oil
3 heaping cups Napa cabbage, finely sliced
1 1/2 cups dinosaur kale, finely sliced
1 cup snap peas, sliced
1 large carrot
2 large ruby red grapefruit
1 small avocado, diced
1/4 cup cilantro, roughly chopped
2 TBSP roasted cashew halves
2 large limes
2 TBSP olive oil
Salt and pepper
1. Heat the coconut oil in a pan over high heat. Let it get ripping hot. Season the tuna with salt and pepper. Sear 45 seconds per side and then let rest on a plate.
2. Cut the cabbage into fine shreds and place in a large bowl.
3. Remove the stems from the kale and cut the leaves into fine shreds. Add to the bowl with the cabbage.
4. Toss the snap peas into bowl.
5. Wash the carrot. Using a vegetable peeler, peel fine shreds of carrot into the bowl (peel to the core of the carrot).
6. Toss the cilantro into the bowl.
7. Using a sharp knife, cut the skin off of the grapefruit. Then cut out the grapefruit segments, slice in half, and reserve. Take the remains of the grapefruit and squeeze the juice from them into the bowl.
8. Juice the limes into the bowl. Drizzle the olive oil into the bowl with a sprinkle of salt and pepper. Toss until the ingredients are well combined.
9. Plate the ingredients from the bowl. Arrange the grapefruit segments over the top, along with the diced avocado and cashews.
10. Slice the tuna at a 45 degree angle and lay over the top of the salad.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.