Nothing is more Paleo than a beautiful plate of fresh, raw fish. I also love making this with salmon, and sometimes, instead of shredding the seaweed, I enclose the fish in a nori wrap.
421 CALORIES | 16G FAT | 3.5G SATURATES | 2.5G CARBS | 1.5G SUGAR | 0.9G SALT | 65G PROTEIN | 3G FIBRE
SERVES 4
1kg very fresh tuna
½ small red onion, finely chopped
a handful of fresh coriander leaves, finely chopped
1 tablespoon coconut aminos
1 tablespoon sesame seeds
2.5cm cube fresh ginger, grated
1 tablespoon sesame oil
1 red bird’s eye chilli, finely chopped
1 sheet of seaweed, shredded
1 large avocado, diced
1. With a very sharp knife, on a very clean chopping board, shave the tuna into long, thin slices, discarding any sinew. Transfer to a bowl.
2. Add all the remaining ingredients to the bowl and mix well. Finally stir through the avocado and divide between four plates.
3. Serve with an extra scatter of coriander.
TIP
The B vitamins in tuna help to build and maintain red blood cells and increase energy. They also increase the rate of metabolism, strengthen the immune system and keep the skin healthy.
