Page 196 - 28_Days_of_Clean_Eating.sanet.cd

Sesame Tuna with

Gluten-Free
Edamame Salad Dairy-Free

For a lively touch that doesn’t change the flavor, top the tuna with a
mixture of black and white sesame seeds. You can find the already
mixed seeds, called gomasio in Japanese, in the Asian food section of
the grocery store. Edamame is nothing other than fresh soy beans.
It is rich in nutrients such as folates, manganese, and vitamin K as
well as protein and dietary fiber.

On-the-Go Tip: This makes a great take-away lunch. Slice the
tuna and mix it with the edamame salad. Store it in the refrigerator
and take it for lunch.

For the tuna: For the edamame salad:
½ cup Asian Marinade 3 cups frozen shelled
(page 305) edamame, thawed
4 (6-ounce) tuna steaks 1 cup shredded red cabbage
¼ cup sesame seeds 1 red bell pepper, finely chopped
1 teaspoon arrowroot powder 1 carrot, peeled and shredded
2 tablespoons coconut oil ¼ cup chopped fresh cilantro
3 tablespoons freshly squeezed
orange juice (1 orange)
1 tablespoon dark sesame oil
1 tablespoon tamari or
coconut aminos

To make the tuna:
1. Place 2 tablespoons of the marinade in shallow dish; dip the tuna
in the marinade.
2. Place the sesame seeds in a separate shallow dish; dip the tuna
in the sesame seeds.
3. In a small bowl, whisk together the remaining 6 tablespoons of
marinade and arrowroot powder; set aside.

continued u

Fish and Seafood Dinners 195