NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ahi tuna

1 cup Cauliflower rice

0.5 oz Macadamia nuts

0.25 whole Avocado

0.25 cup Edamame

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

2 whole Scallions

0.25 tsp Sea salt

0.25 tsp Black sesame seeds

PREPARATION

• 1

  Cube the sashimi-grade ahi tuna into uniform 1/2-inch pieces and place them in a glass mixing bowl.

• 2

  In a small ramekin, whisk together the tamari, toasted sesame oil, rice vinegar, and freshly grated ginger to create the marinade.

• 3

  Pour the marinade over the tuna cubes, tossing gently to coat, and place in the refrigerator for 10 minutes to allow the flavors to meld.

• 4

  Steam the cauliflower rice in a pan with a splash of water for 3-5 minutes until tender, then season with sea salt.

• 5

  Roughly chop the macadamia nuts into small pieces to enhance their crunch and buttery flavor profile.

• 6

  Dice the cucumber into small rounds and slice the avocado into thin wedges.

• 7

  Layer the cauliflower rice at the bottom of a serving bowl and top with the chilled marinated tuna.

• 8

  Arrange the cucumber, shelled edamame, and avocado wedges around the tuna.

• 9

  Garnish the bowl with chopped macadamia nuts, sliced scallions, and a sprinkle of black sesame seeds.