Ancient Nutrition Seared Ahi Tuna Stir Fry
  • 1 scoop Bone Broth Protein Pure
  • 6tablespoons avocado oil, divided1
  • medium green cabbagecored and chopped
  • 3cups shiitake mushroomssliced
  • 2 baby bok choythinly sliced
  • 2 carrotspeeled and julienned
  • 4tablespoons coconut aminos, divided
  • 2cups chicken bone broth
  • 4tablespoons ghee
  • 2tablespoons apple cider vinegar, divided
  • 1teaspoon sea salt
  • 3 (5-ounce) ahi tuna steaks
  • sea salt and pepper, to taste
  • Use organic, non-GMO ingredients whenever possible
  1. Heat the 3 tablespoons of the avocado oil in a heavy large skillet over medium-high heat. Add the cabbage, mushrooms, bok choy and carrots, and stir-fry until the vegetables are tender, about 3-4 minutes. Gently stir in the coconut aminos. Transfer the mixture to a medium bowl. Add the bone broth, Bone Broth Protein and a dash of the avocado oil, remaining coconut aminos, ghee, apple cider vinegar and salt. Stirring continuously, boil for about 2-3 minutes. Keep warm. Season the tuna steaks with the salt and pepper. Heat the remaining avocado oil in a large skillet over high heat. Add the tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Plate the vegetables, top with the tuna and ladle the sauce over top. Serve immediately
Recipe Notes

 Adapted:  Original recipe courtesy of The Adrenal-Cortisol Solution Healing Recipes by Dr. Josh Axe.