50 min
Type of dish: Rices, Fish, Vegetables
Temperature: Room temperature
Cuisine type: American cuisine
Allergens
Fish
Fish
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tuna loin 0.9 kg
Avocado 0.35 kg
Red cabbage 0.2 kg
Cucumber 0.125 kg
Tomate cherry de colores 0.125 kg
Soya sauce 0.025 l
Spring onion 0.5 ud
Chives 10.0 g
Ground white pepper 0.5 g
Elaboration
  • 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.

SERVING

  • 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 3.26 g
Saturates 9.19 g
Monounsaturated fatty acids 16.54 g
Polyunsaturated fatty acids 17.39 g
Cholesterol 68.5 mg
Calcium 189.28 mg
Iron 5.24 mg
Zinc 31.14 mg
Vitamin A 151.58 ug
Vitamin C 51.06 g
Folic acid 66.75 ug
Salt (Sodium) 1766.61 mg
Sugars 14.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.