LOSE IT! - - Food / On Trend -


• 300g raw sashimi grade tuna, cubed • juice of 1 lime • 2 tbsp xyl­i­tol • 1½ tbsp tamari soy sauce (op­tional) • 2 gar­lic cloves, minced • 1 green chilli, finely sliced • 2 spring onions, finely chopped • Hi­malayan salt and black pep­per

FOR THE SALAD • 4 baby gem let­tuces, shred­ded • 2 av­o­ca­dos, peeled and chopped • ½ cu­cum­ber, thinly sliced • 30g macadamia nuts, toasted and chopped • pick­led ginger, to gar­nish

1. Place the tuna in a bowl. Add the lime juice, xyl­i­tol, tamari soy sauce, gar­lic, chilli and spring onion, sea­son well and stir to coat the tuna. 2. For the salad: Di­vide the shred­ded let­tuce be­tween 4 bowls. 3. Toss to­gether the tuna and chopped avo­cado. Spoon this over the let­tuce, add the cu­cum­ber and sprin­kle the nuts on top. 4. To serve: Gar­nish the bowls with pick­led ginger and serve.

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