Everything Crusted Tuna Meal Prep Bowls with roasted Brussels sprouts and cauliflower puree. Paleo, Gluten Free, Easy lunch idea.
Spead everything but the bagel seasoning on a large plate. Coat the tuna in a little avocado oil (about 1/2 tsp per tuna steak) and coat in seasoning, being sure to cover all surfaces including sides.
Heat a large cast iron skillet on medium-high heat for several minutes. Pour remaining avocado oil (about 2 tsp.) into skillet and sear the tuna.
Skillet should be quite hot so you hear a loud sizzle as the tuna hits the pan. For rare tuna cook for 2 minutes per side. I also (using tongs) gently sear all sides of the tuna to allow the seasoning to stick.
When cool enough to handle slice and set aside.
Shred brussels sprouts using a sharp knife. Alternatively, buy pre-shredded.
Lay shredded sprouts on a large baking sheet. Coat brussels sprouts in oil, garlic powder, salt, and pepper. Using your hands, toss well to combine.
Roast at 350° for 12 minutes, tossing once during cooking.
Place cauliflower in a small saucepan and cover with water. Bring to a boil and cook for 4-5 minutes until just tender.
Drain and add to blender with butter and salt.
Blend until creamy. Stir in scallions, or sprinkle scallions on top
Fill containers with cauliflower puree, Brussels sprouts, and top with sliced tuna. Sprinkle with scallions.
When ready to reheat either microwave for 2 minutes or if your dish is oven-safe heat in oven until warm.
I cook my tuna extra rare so it can withstand a reheat.
DIY Everything but the Bagel Seasoning:
Combine together and store in an air-tight jar.