Pepper Tuna and Green Salad

We thought you may enjoy a taste of Grand Velas, so we’ve got their pepper tuna and

green salad recipe below!

INGREDIENTS

For the Coconut Dressing:

• ½ C     SKINNYFat original
• ½ C     Organic Rice Vinegar
• ½ C     Coconut Cream
• ¼ C      Coconut Milk
• ½ tsp Unrefined Sea Salt

For the Tuna:

• ½ lb     Fresh Wild Caught Tuna
• 3 tbsp  Black Pepper
• 4 tsp    Unrefined Sea salt
• 1 tbsp  SKINNYFat original

For the Salad:

• ¼ lb    Organic Frisse Lettuce
• ¼ lb    Zucchini
• ¼ C      Pea Sprout
• 3 tbsp  Cucumber
• 1 tbsp  Organic FreshDill

PREPARATION

For the Coconut Dressing, mix the coconut milk, coconut cream, rice vinegar and salt. Add SKINNYFat, set aside and refrigerate.

For the Tuna, season with salt and bread with black pepper. Heat a skillet and add the SKINNYFat. Wait 15 seconds for the oil to be hot, place the tuna on oil 15 seconds per side, remove from pan and cut diagonally and set aside.

For the Salad, cut lettuce, zucchini, peas and cucumber into bite sized pieces. Sprinkle dill on dressed salad. Serve with the tuna. Enjoy!

https://www.caltonnutrition.com/pepper-tuna-and-green-salad/?utm_source=newsletter&utm_medium=link&utm_campaign=Skinnyfat%20recipe&inf_contact_key=ab7f5ce4a88673902be370cd80daeeeb2794f2a0f15bbb1fba75d1b9499c25cd