So I went to the market and got some sashimi grade ahi tuna, this is different than tuna steaks because you are able to eat it raw so it allows for minimal searing. I always use wild caught fish and organic ingredients to ensure that I only use the highest quality ingredients and minimize my pesticide/ gmo/ hormone consumption. I recently bought some great spices and I’ve been dying to use them. I choose sage for my hearty and sweet “hash” and floral lavender for my tuna. Let the games begin.

Health benefits:

Sage (2.00 tsp) has 27% of your daily value of Vitamin K

Tuna (4oz) Selenium 223%, vitamin B3 156%, vitamin B12 111%, vitamin B6 69%, protein 66%, phosphorus 54%, vitamin D 23%, choline 21%, potassium 17%, iodine 15%,vitamin B 113%, magnesium 12%, vitamin B2 12% ontop of being a great source for Omega 3s!

Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids.

Parsley is also high in vitamin K, C, and A and iron too! Very nutrient dense

I know, it’s sometimes difficult and step outside our comfort zones and try new things. However, in order to eat healthy and not get bored there has to be fun in experimenting and trying new recipes. This is dish is too delicious to just call it healthy, its savory and refreshing! Bon appetit!

Ingredients
Serves:2-3 people
Ahi Tuna
1lb of Wild Caught Sashimi/ Sushi Grade Ahi Tuna
½ tsp of sea salt
¼ tsp of pepper
¼ tsp of garlic powder
½ tsp of lavender
1 tbsp of coconut oil

Sweet Potato Hash
1 Large Organic Sweet Potato
1 Head of Organic Broccoli
½ Large Organic Yellow Onion
2 tbsp of Organic Tomato Paste
1/3 of a cup Organic Vegetable Broth
1 tbsp of fresh squeeze lemon juice (about one large lemon)
½ tsp of sea salt
½ tsp of pepper
1 minced clove of garlic
¾ tsp of sage
1 ½ tbsp of coconut oil

Garnish:
Lemon and chopped Parsley

Let’s begin by chopping up your ingredients.

For the Sweet Potatoes I tried to use a julienne peeler to get fine slices but opted to just chop after fumbling with the peeler for too long. (Afterwards I Googled and found my solution: the largest side of a four sided cheese grater… next time, next time)
Chop your onions! Your Broccoli, too!

Portion out your seasonings to make cooking go more smoothly. If you’re like me then you’ll just eye ball it for the most part.

Making “hash”

I use the term hash loosely because I know there are cooks out there that specialize in hash like a cult and I don’t want to be claiming to be a hasher with my interpretation. A girl is just paying homage, here.
First I use a cast iron wok because I love that it keeps the heat. I would highly recommend getting one! I got this one on Amazon below

1. Melt your coconut oil in your wok/ pan and make sure its coated nicely
2. Add in your sweet potatoes and then onions into the wok and use a wooden spoon to give it a nice mix to coat the sweets

3. Then add in your broccoli, salt, pepper, garlic, and sage.. MIX
4. Cook those down for about 10 mins, in the meantime juice your lemons. Mix your sauté every couple of mins to prevent sticking
5. At this point add in your tomato paste, stir as you add every tablespoon, this to layer the flavors of the dish but not to overwhelm so go easy on the paste.
6. After about 10-15 mins stir in your vegetable broth and lemon juice. This little bit of acid from the lemon juice will cut the hardiness of the tomato paste, sage and garlic and will make this more refreshing to have with your tuna.

7. Plate your “hash”

Ahi Tuna

1. Get a fresh non-stick pan and melt your coconut oil
2. Rub down both sides of your Ahi Tuna with the salt, pepper, garlic powder, and lavender mix (I like to pre create my rub in a little ramekin and just pinch and rub my protein for even spice distribution)
3. Once your pan and your coconut oil are hot place your tuna in the pan.. Sizzleeeeeeee
4. Time 1 min to 2 on each side depending on how seared you like it. WATCH your tuna as you cook it because this will cook fast.
5. Plate your tuna ontop of your hash; squeeze some lemon on top and plate on side. Garnish with some parsley (optional)

ENJOY! And please leave me some feedback with your renditions of this recipe, include pictures too. I love to see other people’s takes on my recipes.