Paleo Scorched Ahi Tuna

Ingredients :
Ahi Tuna
Cajun Spice
Butternut Squash
Asparagus
Olive Oil or Coconut Oil
Garlic
Red Pepper
Kalamata Olives
Spinach
Blow Torch



Method:
Cut Butternut Squash in halves, de seed and roast in 350 degree oven for about an hour until soft then let cool and and scoop out the squash.

Fire Roast Red Peppers until skin is dark and put in covered bowl to let steam the skin off. Ten minutes later rinse off skin under running water then cut pepper into slices.

Chop then Sweet the garlic in oil and add spinach until cooked and remove. In same pan on low heat sauté the asparagus until cooked.

Coat Tuna Steak in Cajun Season and Blow Torch on all sides until it looks blackened then slide in 350 degree oven for 5 minutes.

While Tuna is in oven take the Squash, Red Pepper, Olives and Spinach and Mix in Sauté Pan Till Hot and Put a pile in the middle of the plate with Asparagus over the top then take Tuna out of the oven Cut in Half and serve.

Optional Roasted Red Pepper Sauce:

Roast off More Red Peppers and simmer with chicken broth, basil, splash of white wine. Salt and pepper to taste and puree in blender.