Don’t be afraid of this recipe! It’s as easy as it is elegant. So simple, so healthy. This is one of my bestsellers...I must make 2 pounds a day! So simple, so healthy, so clean, and so pretty!! You’ll knock the socks off of your family & guests! Gluten-free, dairy free & super clean eating! At the restaurant, I serve rice paper on the side, which is a spring roll wrapper that’s flash-fried and seasoned with Shichimi Togarashi (more on that in a second.) They can be air fried or you can serve this with Mary’s Gone crackers, baked brown rice tortillas, cassava chips (by Siete), or any clean cracker of your choice. Another option is to add cooked brown rice to the tower. I also serve it with Ponzu sauce. I’ve included a quick and yummy clean version of it here. One tower is approximately 300-400 calories, depending upon whether you use brown rice or not. (Side note: Shichimi Togarashi is a Japanese 7 spice blend of orange peel, poppy seeds, nori (seaweed flakes), ground red pepper, sesame seeds, ground white pepper, and ground ginger. I love this spice blend. It’s so versatile and can also be used to flavor soups, noodles dishes, grilled chicken and seafood. It’s great on shrimp!)
𝑰𝑵𝑮𝑹𝑬𝑫𝑰𝑬𝑵𝑻𝑺 • 4-6- four ounce tuna steaks (fresh or frozen) • 4 limes, juiced and divided • 1 teaspoon sea salt, divided • 1/2 tsp ground pepper • 1 tbsp fresh chives, finely chopped • 2 tbsp olive oil • 5 ripe avocados • 1 tsp wasabi or wasabi powder • 1-2 tsp sesame seeds (for garnish; or micro greens) • 1/2 cup coconut aminos • 1/4 cup lemon juice • 1 tbsp rice vinegar
𝑰𝑵𝑺𝑻𝑹𝑼𝑪𝑻𝑰𝑶𝑵𝑺- For the avocado:
1. Peel the avocados, remove the pits, and scoop out the flesh with a spoon. 2. In a medium bowl, break apart the avocados into smaller pieces. 3. Add the wasabi powder, half of the lime juice, the ground pepper, and 1 tsp of salt. Toss by hand to mix.
For the tuna mixture: 1. Dice the tuna steaks into small pieces, approx 1/4-1/2 inch cubes. 2. In a medium bowl, combine the tuna with the remaining lime juice, olive oil, 1 tsp of salt, and the chopped chives. Toss by hand to mix. 3. (Optional- add a few dashed of sriracha to create a spicy tuna.)
For the ponzu sauce: Combine the coconut aminos, rice vinegar, and lemon juice in a small bowl.
Plating the tower: 1. If you don’t have a mold at home, you can use a paper cup or a solo cup. Cut the bottom of the cup off, creating a 4-5 inch tower mold. 2. Using a shallow pasta bowl or a large concave plate, center the tower mold in the plate. 3. If you’re choosing to add brown rice to your tower, place two scoops (approximately one inch) of cooked brown rice in the bottom of the tower. Press down with a spoon. 4. Place two scoops of the avocado mixture (approximately 1-2 inches) as the next layer of the tower, also pressing down lightly with a spoon. 5. Fill the remaining space of the mold with the tuna tartare mixture. 6. Drizzle the ponzu sauce around the base of the mold, approximately 2-4 tbsp. 7. Gently lift the mold away from the plate, taking care not to knock over the tower. 8. Garnish with micro greens (if you choose), sesame seeds, and togarashi seasoning, sprinkled on top. 9. You can also drizzle some spicy mayo on the plate, which is easy to whip up with avocado or olive mayo, some sriracha, and a little coconut aminos. 10. Serve with rice paper or clean chips of your choice. Enjoy all the compliments and the delicious meal!!
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