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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Fresh tuna flavoured with garlic, ginger, lime and coriander, seared and sliced. Served with a lightly spiced rice salad with chilli and spring onions, carrot and avocado. All topped with a sprinkling of cashew nuts.
1 On a board, place tuna and season with oil, salt and pepper.
2 In a bowl, combine sauce ingredients and mix well.
3 To make rice salad, in a large bowl, mix rice with spring onions, chilli, carrot, avocado and cucumber. Combine lemon juice and zest and oil and stir through salad.
4 In a non-stick pan heat oil over high. Sear tuna for 1 minute on each side. Pour over sauce. Turn tuna once and cook for a further minute. Remove from pan and keep warm. Add a little water to the pan and stir into pan juices.
5 Divide rice salad among four bowls. Slice tuna and serve on top of rice salad. Pour over remaining pan juices. Serve with cashews and coriander to garnish.
Make it gluten free: Check soy sauce is gluten free.
Calories 586 cal
Kilojoules 2450 kJ
Total fat 30 g
Saturated fat 5 g
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