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)

Gently add Egg with a slotted spoon

Cook 6 ½ 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)

Drain water and cover egg with ice for 5 minutes to cool

Peel shell off of egg and slice in half, set aside

Wash and trim ends off of Zucchini

Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)

Wash and trim ends off of Carrots, shred outer skin and discard

Spiralize using smallest blade setting (I used Blade D on my Inspiralizer)

Add EVOO to a large skillet and heat over med/high heat

When oil starts to shimmer add Tuna, Zucchini and Carrot noodles

Sprinkle with Salt and Pepper to your preference

Add a splash of Seasoned Garlic Rice Vinegar, Sesame Oil, and Lemon

Sauté 1-2 minutes (be careful not to over cook or noodles will get soggy)

Add evenly to 2 bowls

Add half of soft boiled egg to each bowl

Add Avocado slices to each bowl

Sprinkle with Sesame Seeds

Taste and add more seasoning if desired

Enjoy!