Serves 4
Ingredients
1 tablespoon grainy mustard
1.5 tablespoons tamari or soy sauce
1 teaspoon grated ginger root
1 clove garlic, minced
2 tablespoons lime juice
4 tablespoons extra virgin olive oil
3 cups baby spinach (or romaine leaves)
Salt
2-6 ounce pieces tuna, cut each in half lengthwise
½ cup cracked black pepper
1 tablespoon high heat oil such as avocado or coconut
Instructions
In a small bowl, combine mustard, tamari, ginger, garlic, and 1 tablespoon of lime juice. Whisk in 3 tablespoons of olive oil. Set aside.
Add the baby spinach to a mixing bowl and add the remaining tablespoon of lime juice and olive oil. Sprinkle with a pinch of salt and then massage the oil and lime juice into the spinach leaves.
Coat all side of the tuna pieces with the cracked pepper. Sprinkle each with salt. Pour the high heat oil in a skillet and heat over high heat. Set the tuna pieces in the skillet and cook for 30 seconds a side.
Cut the tuna pieces into 1/2-inch pieces. Divide spinach among 4 plates, top with tuna, and drizzle dressing over the top.