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Candice's Clean Green Seared Tuna Nicoise Bowl


By: Candice Kumai

If you love clean green eating, and my aloha life, here’s the perfect salad to keep you smiling from the inside-out! Recipes from a Hapa girl xx ck

Serves 4

For the salad

1 cup fresh green beans, trimmed

1 teaspoon sea salt

4 cups fresh arugula greens

4 fresh local radish, sliced on a mandoline

1 ripe Hass avocado, thinly sliced

1 hard boiled egg, sliced (optional)

Sesame seeds (optional)

1 lb seared ahi tuna steak(s), (season with soy sauce, mirin. Sear with sesame oil or use 1 can water-packed albacore tuna, drained)

For the Salad:


1- Fill a medium saucepan with 1 inch of water. Place a steamer basket in the pot and bring the water to a simmer over high heat. Add the green beans, sprinkle with 1/4 teaspoon of salt, reduce the heat to low, cover, and steam until tender, 6 to 8 minutes. Rinse the beans under cold water to stop the cooking, drain, and set aside.

2- Divide the arugula, radish, avocado, egg, among 4 shallow bowls. Top each serving with one quarter of the tuna. Arrange the green beans on top and sesame seeds.

3- To make the vinaigrette, see below. Drizzle the dressing over the salads and enjoy with green genmaicha or matcha love tea and a smile!

For the soy-lime vinaigrette:

Soy Lime Vinaigrette

Serves 4

Yields 3 ½ ounces

This delish dressing is perfect as a marinade or a dressing


2 tablespoons extra-virgin olive oil

2 tablespoons Tamari reduced sodium soy sauce

3 tablespoons lime juice

1 tablespoon balsamic vinaigrette

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