Tuna Togarashi with Avocado and Shrooms

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I love this preparation. This was one where we had an extra piece of tuna in the fridge and needed to come up with a use for it. As you can see in the video, it takes seven minutes from start to finish and you end up with a world-class meal. This would easily cost $25-$35 at a Sushi Spot or somewhere like Roy’s.

I encourage you. Scratch that. I BEG YOU to find some Togarashi and make this. It will open your eyes to how simple cooking amazing food can be. Sharpen up your knife and when you go to slice the tuna, do so as quickly and with as few strokes as possible. If you look closely at the pictures, I tore one edge of the front fillet and that is a no no.

I’ll make this quick because I’m heading out for “The Bro’s” kindergarten concert. He is singing three songs and told us that we need to bring a snack and water because it is going to be long! Gotta love it. I’m bringing my camera, so you better believe I’m going to share some pics.

Remember that, “The only place success comes before hard work is in the dictionary” and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Looking forward to shooting some videos in Playa Maderas with my man Jesse!

Tuna Togarashi with Avocado and Shrooms

Ingredient List:

  • 8 ounces fresh Ahi or Blue Fin tuna
  • 1 tablespoon olive oil
  • 1 tablespoon fresh garlic, minced
  • 1/2 avocado
  • 12oz. crimini or button mushrooms, sliced
  • Togarashi seasoning, as desired
  • Kosher salt
  • Massie Mayo, to garnish
  • Fresh cilantro sprigs, to garnish…

Preparation Instructions:

  1. Heat olive oil in a large saute pan over medium heat. Once the oil flows like water when the pan is tilted back and forth, add your garlic. Stir or toss garlic for 10-20 seconds, then add mushrooms to the pan and tosss to coat mushrooms with garlic and oil. Add 1/4 cup water to the pan and cover. This will prevent the garlic and mushrooms from burning and help the mushrooms along in releasing their moisture.
  2. While shrooms are cooking, pat your tuna dry on all sides with a paper towel. Then, season the top side with Togarashi keeping in mind that it is pretty spicy. Set tuna aside and peel your half avocado. Slice it thin and transfer slices to your serving plate.
  3. Once mushrooms have released their moisture, remove the lid from the pan and allow mushroom jus to reduce to au sec. Then, pour mushrooms over avocado slices.
  4. Return pan to heat, add a little more olive oil, and, once oil is hot, place the tuna, seasoned side down, in the oil. Immediately season the top side and, after 30 seconds, flip the fish.
  5. Cook on the second side for 30 seconds, then cut the heat. Transfer the fish to your cutting board and slice into three tranche-style cutlets. Place the fillets over the mushrooms, drizzle with Massie Mayo and top with Cilantro Sprigs.
  6. Call your family and friends in to prove to them that you are a Culinary Ninja!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (5)

We have 8oz. tuna and there are 1.5 ounces in one block, so ~5 blocks

Carbohydrates: (1)

We have 12oz. of mushrooms, which is exactly one block.

Fats: (10)

We’ve got some cooking oil included, I’ll say a total of 1/2 tablespoon of olive oil, which is 2.5 blocks on the 3 grams per block prescription.

We’ve got half of a small avocado, which is ~6 fat blocks.

We’ve got some Massie Mayo, which I’ll give 1.5 blocks to as it is essentially olive oil.

The Balancing Act:

If you replace each carb block with 2 blocks of fat, you are pretty balanced. If you are on the 1.5 grams of fat per block, then you need to cut the fat in half and eat 4 blocks (1 apple and 1 orange) of fruit with your meal. Boom!

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