Easy • High Protein • Ready in About 30 Minutes

• 1 lb sushi-grade ahi tuna 
• ¼ cup low-sodium soy sauce 
• 1 tbsp rice vinegar 
• 1 tsp honey 
• 1 tsp fresh grated ginger 
• 1 garlic clove, grated 
• ½ tsp sesame oil 
• ¾ cup furikake seasoning 
• 2 tbsp avocado or vegetable oil 

1. Whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil. 
2. Marinate the tuna for 15–20 minutes. 
3. Coat all sides with furikake seasoning. 
4. Heat oil in a skillet over medium-high heat. 
5. Sear the tuna for 60–90 seconds per side. 
6. Let rest for 2–3 minutes before slicing.

• 2 English cucumbers, thinly sliced 
• ½ tsp salt 
• 4 scallions, sliced 
• 1 tsp grated ginger 
• 1 garlic clove, minced 
• ¼ cup rice vinegar 
• 1 tbsp soy sauce 
• 1 tbsp toasted sesame oil 
• 1 tbsp honey (or maple syrup) 
• 1 tsp chili garlic sauce or sriracha (optional) 
• 1–2 tbsp toasted sesame seeds 

1. Toss sliced cucumbers with salt and let sit for 15–20 minutes. Drain well (do not rinse). 
2. Add the remaining ingredients and toss until evenly coated. 
3. Refrigerate until ready to serve.

• Cooked brown or white rice 
• Sliced seared ahi tuna 
• Asian cucumber salad 

Serve over cooked brown or white rice with the cucumber salad. 

Top with your favorite sauce like yum yum, spicy mayo, ponzu, or a drizzle of soy sauce.

Tip: Ask your seafood counter for sushi-grade ahi tuna that's safe to enjoy rare.

ENJOY!