Recipe Yield: 4-6 servings Ingredients
3/4 lb sushi grade fish (tuna, salmon, amberjack)
Dressing 2 Tbsp olive oil
2 Tbsp toasted sesame oil
1 lime, zested
2 Tbsp lime juice
1/2 tsp wasabi powder or 1 tsp wasabi paste
1 tsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 cup scallions, minced
1 tsp tabasco sauce
Toppings 1 Tbsp toasted sesame seeds
1 Avocado, diced
1 cucumber, peeled, seeded and diced
1/2 cup mango, peeled, and diced
In a food processor combine all ingredients and pulse to combine well.
Serve over numerous options: grilled fish, sautéed shrimp, whole wheat pasta, rice, zucchini “noodles”, chopped tomatoes, roasted sweet potatoes, roasted cauliflower, etc.
Place in a zip lock or airtight container and use within 3 days, or freeze for 3 months. To defrost, simply remove from freezer and place in your refrigerator overnight, or in a bowl of warm water for 2 hours for a quick defrost.