INGREDIENTS:
- one pound of pureed sushi-grade tuna
- 1 mashed or pureed avocado
- 1 tbsp Sriracha
- 1 tbsp Sir Kensington’s Organic Mayo
- a drizzle of organic Coconut Secret Coconut Aminos
- Microgreens, sprouts, or chives for garnish
- (optional) tbsp of Roe, (Nigiri or Masago,) for traditional garnish
INSTRUCTIONS:
- Puree sushi-grade tuna, Sriracha, and organic mayo until fine.
- Puree avocado until creamy.
- Form a lower level circle of pureed tuna
- Form a middle level of pureed avocado
- Form an upper level of pureed tuna
- Add garnish.
- Top with a drizzle of organic Coconut Secret Coconut Aminos
Portions: Women: 1 Tuna Tartare, (3 oz. tuna,) / Men: 2 Tuna Tartare, (6 oz. tuna)
This recipe may be used as a protein for Meals 2, 3, or 4 on the Remedy Recipes book format.
This recipe is inspired by one of our favorite appetizers at Sakura, one of our favorite Japanese restaurants. It’s delicious and has just the right amount of kick from the Sriracha. The combination of the spicy tuna and avocado give balance to the recipe, and if you add Roe as a garnish, it gives the dish a crunchy topping that compliments the smoothness of the tuna and avocado.
Mangiare! Piaccia! Eat! Enjoy!
