A sweet, light and refreshing recipe, that’s not only packed with nutrition but it will also help with your hydration levels at the same time. This is not replacing your water intake, but a tasty addition to it.
Prep: 10 mins
Yields: Serves 10
For the Cups
250g/9oz fresh tuna fillet
150g/5.25oz cucumber for the cups (can be served in ramekins instead)
Tomyao Sprouts (for garnish only)
For the Dressing
30ml/1fl oz light soy sauce (gluten-free if required)
10g/0.5oz sesame seeds
30ml/1fl oz sesame oil
30ml/1fl oz honey
30ml/1fl oz lemon juice
25g/1oz chopped shallots
10g/2 tsp chopped cilantro/coriander
10g/2 tsp chopped leeks
zest of 1 lemon
1 tsp togarashi (or chilli) powder
chilli peppers (optional)
1. Combine all ingredients for the dressing in a mixing large bowl.
2. Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
3. Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
4. Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
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