50 min
Type of dish: Rices, Fish, Vegetables
Temperature: Room temperature
Cuisine type: American cuisine
Conservation technique: Refrigeration
Meses de temporada*: April, May, June
Ingredients for 5 portions
Ingredients for portions/units
Tuna loin 0.4 kg
Avocado 0.35 kg
Red cabbage 0.2 kg
Cucumbers 0.125 kg
Tomate cherry de colores 0.125 kg
Soya sauce 0.025 l
Spring onions 0.125 ud
Chives 2.5 g
Ground white pepper 0.5 g

For this dish, the following elaborations are needed:

  • Preparing the vegetables:
    • Peel and chop the avocado into half-moons, season with lemon juice, salt and white pepper.
    • Chop the red cabbage into julienne.
    • Peel the cucumber and chop it into spiral shape.
    • Halve the cherry tomatoes,
    • Chop the red onion finely into julienne.
  • For the marinade:
    • Mix the soya with the spring onion (cut into brunoise), the chives (cut into rings), olive oil and pepper.
    • Cut the tuna into dices of 2 cm and marinate for 1 hour together with the onion.
    • Make sushi rice.


  • The rice will be the base.
  • Place the tuna on top.
  • Place the cucumber, the red cabbage, the cherry tomatoes and the avocado on both sides.
  • Choose a sauce to season.
Nutritional information (1 portion)
Fiber 4.78 g
Saturates 5.99 g
Monounsaturated fatty acids 12.18 g
Polyunsaturated fatty acids 14.74 g
Cholesterol 30.5 mg
Calcium 89.36 mg
Iron 2.42 mg
Zinc 21.42 mg
Vitamin A 83.96 ug
Vitamin C 40.17 g
Folic acid 43.28 ug
Salt (Sodium) 3352.82 mg
Sugars 11.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.