Ok, I love fish. I love sushi. And I love avocados. This was absolutely delicious, and I had it 2 night in a row! Which, of course, you don’t have much choice since it’s raw. If you don’t love raw fish, maybe skip this one. I’ll have plenty of other cooked fish recipes to come, since I love fish so much.
This dinner is jam packed full of omega 3s and healthy fats. If you want to add a little more greens, serve on a bed or cooked (or even raw) spinach. We were full after eating about half of our serving.It will be rich, so plan your meal according to portions, not just filling your plate. The recipe below says it serves 2, but honestly, it fed us for 2 nights in a row.
Make sure when you go to buy your fish, that you buy sushi grade tuna. Since you are eating it raw, you don’t want to take any risks. I also would eat it in 1-2 days. Any leftovers you have, you should cook. Which is fine, since it will already be marinated. It will be delish either way!
Now, I changed this recipe a bit since sesame seed oil and soy sauce are both incredibly rich in flavor, and high in sodium. So, I only used about 3tsp of soy sauce, and 2tsp of sesame seed oil. The recipe below is my alteration of the original. I also served it with cauliflower fried rice. Which, you can find the recipe here. I didn’t alter anything from that recipe at all. It’s easy, and it was delicious!
- 3 tsp reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- 4 green onions , thinly sliced
- 1 medium serrano (or jalapeño) chile, seeds and veins removed, finely chopped
- 1 lb . sashimi grade tuna , cut into 1-inch cubes
- 1 Tbsp toasted sesame seeds
- 1 medium avocado, cut into cubes
Combine soy sauce, oil, green onions, and serrano in a medium bowl; whisk to blend.
Add tuna to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
Add sesame seeds and avocado to tuna mixture; toss gently to blend.
Divide tuna mixture evenly between four bowls; serve immediately.
Original recipe found off of the Beach Body Blog.