PROTEIN | HEALTHY FATS | LEAFY GREENS | NON- STARCHY VEGETABLES
4-SERVINGS
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas
1
In a large bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, red pepper flakes(if using), green onions, sesame seeds and a pinch of sea salt. Add cubed tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
2
To serve, add cauliflower rice and shredded cabbage to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Ingredients
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas