Seared Ahi Tuna Stir Fry Recipe

Lee Anna McGuire Recipe

This recipe is rich in healthy fats and will leave you feeling pleasantly satiated and energized.

  • 1 scoop Bone Broth Protein™ Pure
  • 6 Tablespoons avocado oil, divided
  • 1 medium green cabbage, cored and chopped
  • 3 cups shiitake mushrooms, sliced
  • 2 baby bok choy, thinly sliced
  • 2 carrots, peeled and julienned
  • 4 Tablespoons coconut aminos, divided
  • 2 cups chicken bone broth
  • 4 Tablespoons ghee
  • 2 Tablespoons apple cider vinegar, divided
  • 1 teaspoon sea salt
  • Three 5-ounce ahi tuna steaks
  • sea salt and pepper, to taste
  • Use organic, non-GMO ingredients whenever possible.

Heat the 3 tablespoons of the avocado oil in a heavy large skillet over medium-high heat. Add the cabbage, mushrooms, bok choy and carrots, and stir-fry until the vegetables are tender, about 3-4 minutes. Gently stir in the coconut aminos. Transfer the mixture to a medium bowl. Add the bone broth, Bone Broth Protein and a dash of the avocado oil, remaining coconut aminos, ghee, apple cider vinegar and salt. Stirring continuously, boil for about 2-3 minutes. Keep warm. Season the tuna steaks with the salt and pepper. Heat the remaining avocado oil in a large skillet over high heat. Add the tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Plate the vegetables, top with the tuna and ladle the sauce over top. Serve immediately

Serves 6 | Time: 20 minutes


Adapted:  Original recipe courtesy of The Adrenal-Cortisol Solution Healing Recipes by Dr. Josh Axe