TUNA CEVICHE
Packed with brain-healthy fats, this bowl, from Venezuelan restaurant Sabroso, will keep your mood elevated until you slam your laptop shut. sabrosorestaurants.com
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648 CALS | 73G CARBS | 39G PROTEIN | 17G FAT | SERVES 1 | PESCATARIAN
INGREDIENTS
65g quinoa, uncooked • ½ tsp grated fresh ginger • 2 tsp sugar • 3 tbsp soya sauce • drizzle of oil • 75g sushi-grade tuna steak, diced • 2 spring onions, sliced • 5 plantain chips • ½ an avocado, sliced
For the chévere sauce:
1 tbsp soya sauce • 300ml red wine • 50g sugar • 1 tbsp cornflour
METHOD
1 | Tuna and quinoa contain tyrosine, an amino acid that’s been shown to aid problem solving, while avocado’s good fats raise levels of the brain chemical acetylcholine. To start, fry the quinoa in a saucepan for 2 mins, then add 150ml boiling water. Cover with a lid and simmer for 10 mins.
2 | Drain, cool and mix with the ginger, sugar, soya sauce and a glug of oil.
3 | Now, make your sauce. Bring the soya sauce, red wine and sugar to a boil, reduce the heat and cook for 10 to 15 mins. Mix the cornflour with 2 tbsp cold water, then add it to the sauce, whisking until thick. You’ll have plenty left over for next time.
4 | Top the quinoa with the raw tuna, spring onions and sauce to taste, and stick it in the fridge overnight. Top with the plantain chips and avocado when you're ready to tuck in for a fresher take on surf and turf.