Ingredients:

• 1 clove garlic
• 1 teaspoon of paprika
• 1 teaspoon of chilli powder
• 1⁄4 avocado
• 1⁄4 red jalapeño pepper
• 1⁄4 cup cooked black beans
• 2 leaves iceberg lettuce
• 1⁄2 orange bell pepper
• 1⁄2 tablespoon lemon juice
• 1⁄4 package tofu
• 1⁄2 cup cooked brown rice

Vegetarian Option:

Substitute Tuna with tofu skewers (kebab) with pineapple— marinated in a mixture of pineapple juice, garlic, coconut milk and tomato.

Getting it done:

Fill bowl with juice squeezed from the Lemon and soak tuna in the liquid for 15 minutes. Get the most out of the lemon by sticking a fork in it and twisting until fully juiced. Boil potatoes in a pot of water for 8 minutes, cool and cut into bite-size pieces.

Peel, smash and chop ginger. Chop cilantro finely. Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Add sesame seeds, cilantro, paprika and chilli powder — then when tender, add potatoes, broccoli, yellow pepper, green beans and tomato. Simmer 5 minutes—stirring occasionally, adding broth as needed.

Preheat new pan, pour broth in to taste and cook tuna in bubbling liquid for 2 minutes on each side, until lightly crusted. The inside will stay pink, but if it is too undercooked for you, bake at 375°F/180°C for 10 minutes before searing

Arrange on plate with cooked vegetables. Drizzle Lemon Juice over tuna, garnish with sesame seeds