Seared Yellow Fin Tuna with Fresh Asian Slaw & Spinach Almond Flatbread

     So pretty, isn't it? This was actually the result of my need to use a few things in the fridge that might otherwise go bad if I didn't figure something out... soon!
     I've been on a Candida-killing diet for the last three weeks (without cheating - YAY, me!). That means no sugar, no grains, no alcohol, no vinegar. No sugar means none. The only thing I can use is stevia, because it actually comes from a plant. No grains means: no flour, no corn... That's a hard one.The vinegar might sound easy, until you realize that vinegar is in almost EVERY salad dressing, and that's pretty much all I eat! Salad! Luckily, I CAN have organic apple cider vinegar, so I make do with that.
     Well, mayonnaise and mustard both have vinegar, too, so I have to make my own with lemon juice. So I used my mayo recipe in this slaw. If you choose to remake it, you can use regular mayo with probably 1-2 tablespoons of lemon juice and a pinch of ground red pepper.
     The flatbread recipe came from a need for something carb-y, but without wheat or corn. It's very simple!
     Enjoy!
     --- Jenny


SEARED YELLOW FIN TUNA WITH ASIAN SLAW 
& SPINACH ALMOND FLATBREAD

     2 tuna steaks, approximately 6 ounces
     olive oil or grapeseed oil

In a skillet over medium heat, warm 2-3 tablespoons of oil. When it is hot, sear the tuna by cooking 3-4 minutes on each side, then make sure to sear the edges. Salt and pepper to taste.

Asian Slaw:
     1/2 head purple cabbage, thinly sliced
     2 medium carrots, grated
     1/3 cup diced onion
     1/2 -3/4 cup chopped fresh cilantro
     2-3 tablespoons ginger, minced
     2/3 cup fresh mayonnaise (recipe below)
     1 teaspoon Asian five-spice seasoning
     1/2 - 3/4 tsp ground red pepper     
     salt to taste 

Gather all ingredients in a large bowl and mix well. Refrigerate before serving.

Fresh Mayonnaise:
     1 egg
     1/2 teaspoon ground mustard
     3 tablespoons lemon juice
     1/2 teaspoon salt
     1/2 teaspoon ground red pepper
     1 cup unrefined sunflower seed oil (or olive oil)

     In a blender or food processor, blend egg, lemon juice, salt and pepper for about a minute. While processor is still running, stream oil until mayonnaise thickens. Add more salt and pepper to taste. Refrigerate to set.

Spinach Almond Flatbread:
     2 cups almond flour
     2 eggs
     1 tbsp olive oil
     1 tsp salt
     1 packed cup chopped fresh spinach

Preheat oven to 350 degrees. Mix all ingredients well. Flatten (to about 1/4") onto a well-greased cooking sheet. You may have to wet your hands to be able to flatten without the batter sticking to your hands. Bake about 15 minutes.     

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