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Remove tuna from vacuum pack and place in refrigerator to thaw, covered with plastic wrap. Allow to thaw for approximately 3 hours.
In a medium-sized pot with about 1-inch of water in the bottom and fitted with a steamer, cover, and heat over medium-high until steam forms. Add cauliflower, carrots, garlic, and ginger. Steam for about 10 minutes or until vegetables are fork-tender.
Transfer steamed vegetables to a blender. Add olive oil and salt. Blend on medium-low speed for about 30 seconds, until the vegetables are broken down.
Increase speed to high and puree for 30 seconds, until smooth puree forms. Use the blender stick to help push the vegetables down, or stop and scrape the blender as needed.
Taste and season with more salt and pepper as desired. Keep covered and set aside.
Heat a medium-sized pan fitted with a lid over medium-low heat. Add sesame oil and olive oil, and heat until oil is warmed but not smoking.
Add garlic and ginger, saute for 30 seconds, continuously stirring until fragrant. Add green beans and increase heat to medium, saute for 1 minute. Add one tablespoon water and one teaspoon soy sauce, stir to combine. Cover and allow to cook for 2 minutes.
Stir and cover, cook another 1 to 2 minutes, or until beans are crispy and tender. Turn off heat. Season with salt and pepper as needed. Sprinkle beans with sesame seeds.
If adding carrots, cabbage, cilantro, and green onion, add and combine right before serving.
Remove tuna from the refrigerator. Divide cauliflower carrot puree evenly among two bowls. Layer tuna on top. Add sesame green beans to each bowl.