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Spiralized Zucchini Carrot and Tuna Asian Bowls

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Ingredients

Instructions

  1. In a medium sauce pan, fill half way with water (enough to cover the egg) and bring to a low boil (when water is just coming to a boil but not rapidly boiling)
  2. Gently add Egg with a slotted spoon
  3. Cook 6 1/2 minutes (less time if you want a more runny egg, more time if you want a more hard boiled egg. The time I picked created a nice soft boiled egg slightly runny)
  4. Drain water and cover egg with ice for 5 minutes to cool
  5. Peel shell off of egg and slice in half, set aside
  6. Wash and trim ends off of Zucchini
  7. Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
  8. Wash and trim ends off of Carrots, shred outer skin and discard
  9. Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)
  10. Add EVOO to a large skillet and heat over med/high heat
  11. When oil starts to shimmer add Tuna, Zucchini and Carrot noodles
  12. Sprinkle with Salt and Pepper to your preference
  13. Add a splash of Seasoned Garlic Rice Vinegar, Sesame Oil, and Lemon
  14. Sauté 1-2 minutes (be careful not to over cook or noodles will get soggy)
  15. Add evenly to 2 bowls
  16. Add half of soft boiled egg to each bowl
  17. Add Avocado slices to each bowl
  18. Sprinkle with Sesame Seeds
  19. Taste and add more seasoning if desired
  20. Enjoy!