Low calorieHigh protein
Fresh Tuna Sashimi with Cucumber and Lychee Salsa
Sashimi slices of fresh tuna with spicy cucumber and lychee salsa and a touch of soy. A restaurant-style dish that is ready in ten minutes.
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Nutrition values per serving
Calories
157 cal
Protein
30.3 g
Carbs
6.1 g
Fat
0.8 g
Fiber
0.9 g
Difficulty
Easy
Prep time
10 min
Cook time
See recipe
Servings
1 serving
Ingredients
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Scale
120 g Fresh tuna (In one slice, sashimi quality)
5 g soy sauce (for spreading on the slices)
3 g chives (Chopped, to spread over when serving)
for salsa
20 g cucumber
15 g Lychee
5 g Spicy green chili
1 g fresh mint
15 g Freshly squeezed lime juice
1 g sumac
1 pinch salt
Method
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Finely chop the cucumber, lychee, green chili and mint into tiny, even cubes
Transfer to a bowl, add the lime juice, the sumac and a pinch of salt and mix gently
Let the salsa rest for about five minutes until the flavors meld
Slice the tuna with a sharp knife into slices half a centimeter thick, in one continuous movement
Arrange the slices on a serving plate in one overlapping row
Spread a thin layer of soy sauce on the slices with a brush
Spread the salsa along the center of the row
Finish by sprinkling the chopped chives on top and serve immediately
Small tips that make a difference
- Chill the tuna well before slicing - thin slices are much easier to cut.
- Use a very sharp knife in one continuous motion.
- Add the salsa just before serving so the tuna does not start to cure.
Frequently asked questions
- Which tuna should I use?
- Fresh sashimi-grade tuna only, from fish that has not been frozen for long. Buy from a fishmonger you trust.
- Can I swap the lychee?
- Mango, pear or green grapes give the same fresh sweetness that balances the heat.
- How far ahead can I prepare it?
- The salsa up to two hours ahead; slice and serve the tuna immediately.
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