Prep Time: 10 minutes
Cook Time: 4 minutes
Yield: 4 x 4 oz yellowfin tuna and 2 Tbsp cashew sauce servings


  • 1 lb good quality wild yellowfin tuna
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 4 cups mixed greens
  • 1 Tbsp toasted cashews, finely chopped
  • 2 Tbsp chopped fresh dill
  • Eat Clean cooking spray

Cashew Sauce:

  • 2 Tbsp unsalted unsweetened natural cashew butter
  • 2 Tbsp warm water
  • 2 tsp reduced sodium soy sauce
  • 2 tsp natural unsweetened rice vinegar
  • 1 tsp honey
  • ½ tsp ground fresh chili paste
  • ½ tsp Asian fish sauce
  • 1 clove garlic, minced
  • Yield: ½ cup sauce


Heat a grill or grill pan to high heat. Spray both sides of the tuna with Eat Clean cooking spray and season with salt and pepper. Grill 2 minutes on each side until opaque on the outside, but still pink on the inside. Overcooked yellowfin will be dry, so it is best to serve the fish rare.

Remove the tuna to a cutting board and thinly slice against the grain. Place mixed greens on a serving platter and fan out the sliced tuna over the greens. Pour the cashew sauce over the top of the tuna and sprinkle with the cashews and dill.

Whisk together all sauce ingredients until well combined.