Loved this so much, I've already made it a second time! So fantastic and if you live near a Fresh Market, they have great deals on sushi grade tuna on Sunday! Enjoy!
Ingredients
For the tuna
1/2 pound sushi grade tuna (cut into 1/2-inch cubes)
1/4 cup sliced scallions (plus more for garnish)
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon sriracha
For the Soy-Wasabi Vinaigrette
1 tbsp less sodium soy sauce (or GF Tamari)
1 tsp wasabi (in tube)
2 tbsp rice wine vinegar
1/2 tbsp sesame oil
For The Salad
3 cups baby greens (arugula or your favorite lettuce)
1 cup cucumbers ((from 2 Persian) peeled and diced 1/2-inch cubes)
1 small Hass avocado ((4 ounces) sliced)
1/2 cup shelled edamame
furikake (for topping (I like Eden Shake))
(we served ours over jasmine rice)
Instructions
Combine the vinaigrette ingredients in a small bowl and set aside.
In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
Top with furikake and scallions, for garnish.
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