This is another fantastic no cook dish via The Nutritionist In The Kitchen blog. I really like this one as it looks amazing when placed on a plate. Even if you don’t execute 100% on this dish you can make it look really good when served. This is a must if you are eating with other people who are more concerned with enjoying what they eat then getting that Serratus to pop.
kcal 741 (Serves 2-3) – as you can see this would be perfect to split into 2 meals. Adding a little rice or sweet potato will easily bring up the carb side of the macros for someone who needs that. Personally I would eat this with some spinach and yams, but I do that with everything, so not sure if that helps.
- 10oz sushi grade ahi tuna, seasoned lightly with salt and pepper
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- ½ mango, diced
- ½ avocado, diced
- 10 cherry tomatoes, halved
- ¼ cup shredded carrot
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- 1 wedge lime
- 2 tablespoons coconut aminos
- 1 tablespoon fresh lime juice (You can cut and squeeze juice out of limes to taste)
- 1 tablespoon agave nectar
- ½ tablespoon sesame oil
- 1 tsp grated ginger (I use pre-cut ginger that comes in a bottle)
- Place the sesame and chia seeds on a plate and spread around. Lay the tuna on the plate and press down to coat, flip, and repeat. This will make a nice little crust.
- Heat a non-stick pan at high heat, once hot, sear the tuna for 30 seconds on each side and remove from heat, then dice the tuna.
- Layer the diced fruit/vegetables on a plate, and top with the diced ahi tuna.
- Whisk the dressing in a bowl, and drizzle over the tuna plate.
- Sprinkle with the cilantro and a dash of sesame seeds.
- Squeeze the juice of a lime wedge.
The nutritional content of this meal is pretty awesome. One reason I look at The Nutritionist in The Kitchen blog so often is that Christal’s meals have an unusually high micronutrient content. Micronutrient density is something I believe is very important for good health. In some of my earlier posts I have linked to a few authors that discuss micronutrient density. The ANDI scale, aggregate nutrition density index, is used to measure the nutritional density of different foods. Basically the scale looks at micronutrients in a food divided by the number of calories in the food. Because Cristal’s blog features dishes made with fresh vegetables and spices, her foods are always nutritionally dense.