Spicy Tuna Bowl

I'm not a fan of diets.  Actually, let me rephrase that,  I don't have enough self-discipline to diet. Instead, I tend to increase my raw food intake while keeping all the savory aspects.  Then, once I've fully transitioned into a fifty-percent raw diet, I then start decreasing the savory and increasing the raw.  I like to call it conscious-eating, and for me, this combination of raw tuna and fresh greens is the ideal lunch and dinner alternative to get me started.

You can switch out the raw tuna for anything from sushi-grade salmon to snapper, or if raw fish isn't your thing, go for tofu as an alternate protein source.  The great thing about building these bowls is you can do anything you want, choose a green or grain, a protein, and a few toppings.  Have some fun, get creative!

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Spicy Tuna Bowl with Cucumber Slaw

serves 2-4

Ingredients

1 pound sushi-grade ahi tuna filet, cut into 1/4-inch cubes

1 organic seedless cucumber, spiralized or thinly sliced

1 avocado, cubed Hijiki (can purchase this at any Japanese store) Sesame seeds

For dressing

1 teaspoon sesame oil

1 tablespoon soy sauce

1 large red chili pepper or similar, sliced

Juice of 2 limes

METHOD

In a small bowl, whisk together sesame oil, soy sauce, chili pepper, and limes. Then, add tuna and combine with dressing, set aside.  In a medium bowl, toss together cucumber and sesame seeds. Drain any additional liquid from cucumber with a fine mesh colander, set aside.

To prepare bowl, place cucumber slaw in a large serving bowl then, top with tuna, avocado, hijiki. Finish off the bowl with sesame seeds, a few leftover chili peppers.

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