TUNA POKE BOWL
• 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.