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2 Serves
74 Mins
Using a sharp knife, cut the sashimi-grade tuna into uniform half-inch cubes.
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Vitamin K
110 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
49 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
443 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
650 mg / 420 mgPhosphorus
2076 mg / 1,250 mgPotassium
1979 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
11 mg / 11 mgCopper
3 mg / 0.9 mgManganese
12 mg / 2.3 mgSelenium
271 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, combine the cubed tuna with soy sauce, sesame oil, and sliced green onions.
Prepare your vegetable base by washing and chopping fresh greens or cucumber, then place them into serving bowls.
Top the vegetable base with the marinated tuna mixture and sprinkle with toasted sesame seeds.
7
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g58
g
