This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce in this dish.
“Soy sauce is really a multi-purpose seasoning.”
Martin Yan, Chef
This is a fresh tuna salad that is great for sandwiches or composed salads. Healthy fish and fats in a light, cool summer dish.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe keeps well for about 36 hours in the refrigerator. Cooking time does not include chilling time.
|2 tsp||olive oil|
|8 ounces||fresh tuna steaks|
|4 ounces||shiitaki mushrooms (stemmed and thinly sliced)|
|1/2||avocado (peeled and diced)|
|2||green onions (finely diced)|
|1 tsp||sesame oil|
|1 tsp||rice wine vinegar|
|2 tsp||low sodium soy or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
Place the olive oil in a medium skillet over high heat.
When the oil is hot add the tuna and sear for about two minutes. Turn and cook for two to 10 minutes to the degree of desired doneness. Remove to a plate and chill.
When cold cut the tuna into small dice.
Fold together with the avocado, onions, sesame oil, vinegar, tamari sauce and pepper. Chill until ready to serve.
Serving size: about 2 cups
Amount Per Serving
|Calories 269||Calories from Fat 120|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 7g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%||Vitamin C 8%|
|Calcium 0%||Iron 10%|
|Vitamin K 20 mcg||Potassium 939 mg|
|Magnesium 80 mg|