About
Make this side salad to accompany a low-protein meal. This salad is made ‘poke style’ with marinated raw sushi-grade tuna, tangy marinated cucumbers, fresh avocado, and spicy mayo dressing. Not only can you enjoy the salad on the side, but this is also great to scoop on top of a bed of cauliflower rice or into a keto tortilla or taco shell.
Ingredients
- 6 ounce tuna, raw
- 1 ½ teaspoon soy sauce
- 1 teaspoon lime juice, fresh
- ¼ teaspoon ginger
- ½ teaspoon, whole pieces sesame seeds
- 3 ounce cucumber
- 1 teaspoon rice vinegar
- ¼ teaspoon crushed red pepper by simply organic
- 1 tablespoon mayonnaise
- ½ teaspoon hot chili sauce (sriracha)
- ¼ teaspoon garlic
- 2 ounce avocado, black skin, california type
Instructions
- Prepare the tuna by chopping it into small, 1-inch cubes maximum. Fold the tuna pieces in a bowl with the soy sauce, lime juice, ginger, and sesame seeds. Set this bowl aside in your refrigerator to marinate at least 1 hour or longer.
- Prepare the cucumbers by slicing them julienne – medium-long, thin strips. In a bowl, fold the cucumber together with the rice vinegar and red pepper flakes. Set this bowl aside in your refrigerator to marinate next to the tuna.
- When the tuna and cucumbers are done marinating, prepare the spicy mayo dressing by whisking together the mayo, sriracha, and garlic. Set this aside.
- Mix the marinated tuna and cucumber together. Chop and gently fold the avocado with the spicy mayo in your tuna salad. Serve immediately with any preferred keto garnishes. This recipe here was garnished with dried nori seaweed.
Nutrition Facts
- Servings: 3
- Calories: 155.1kcal/648.9kJ (per serving)
- Fat: 9.4g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 14.2g (per serving)
