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Gluten Free Pan Seared Tuna with Spinach Pesto

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Ingredients
  

  • Fish Ingredients
  • 1 tablespoon coconut oil I use Spectrum Organic coconut oil-refined that I get at Fred Meyer. Every few months, they'll have it on sale and I'll stock up
  • 1 pound wild caught Ahi chunks
  • ½ teaspoon iodized sea salt
  • ¼ teaspoon white pepper
  • Pesto Ingredients
  • 2 cups baby spinach
  • ½ cup walnuts
  • ½ cup pecorino romano grated
  • ¼ cup avocado oil
  • 1 small garlic clove

Method
 

  1. In food processor, combine all pesto ingredients. Pulse until blended thoroughly and consistently chopped.
  2. In saute pan, heat the coconut oil over medium-high heat.
  3. Sprinkle the salt and pepper over the Ahi tuna. Sear the fish about 90 seconds on each side.
  4. Serve on a gluten-free bun with pesto.