Wakame salad with tuna — Meal
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Macros (per serving)

Fat

70%

(44 g)

Protein

19%

(28 g)

Carbs

11%

(17 g)

10 g Net,

7 g Fiber

582 Calories (per serving)

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Salads

Fish dishes

Wakame salad with tuna

Ingredients

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Cauliflower (rice)

150 g

Tuna (fresh)

200 g

Avocado

1 piece

Cucumber

12 piece

Seaweed Laver

20 g

Sesame oil

4 Tbsp

Balsamic vinegar

2 Tbsp

Sesame seed

2 tsp

Fresh ginger (Grater)

1 tsp

Garlic

1 clove

Spring onion

1 piece

Instructions

Difficulty

Normal

Prep time

15 min

Wait time

30 min

1

Put the dried seaweed in a bowl. Add a layer of water to it. Let it soak until it is 10 times bigger. That takes about 5 minutes. Drain and gently squeeze out the excess water.

2

If you have not bought ready-made cauliflower rice, grind the cauliflower florets to rice in a food processor. Use the knife attachment for this.

3

Cut the tuna into small cubes.

4

Make a marinade of the sesame oil, balsamic vinegar, sesame seeds, ginger and garlic.

5

Toss the tuna in half of the marinade and set aside for half an hour. This allows the flavors to penetrate.

6

Cut the cucumber with a cheese slicer and place the strings on a plate.

7

Cut the avocado in half, remove the stone and spoon out the flesh. Cut the avocado in a fan and place it on the cucumber.

8

Divide the tuna, seaweed and cauliflower rice over a plate or bowl.

9

Cut the spring onion into a ring and garnish the plate with it.

10

Serve the other half of the dressing with it.

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Details

Allergens

Fruit, Sesame, Fish

Diet

Paleo

Course

Lunch, Dinner

Cooking equipment

Food processor

Contributor

Culicool

Culicool

549 Recipes, 83 Meal Plans

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