Cauliflower and Radicchio Salad
Team 180 Weight Loss Challenge 2011 | Erin Evarts
32 oz. Sushi Grade Ahi Tuna
Zest of 1 lime
1/2 c chopped green bell pepper (sub if they don’t agree with you)
1/2 c chopped green onion
1/2 c chopped red Onion
1/4 c chopped dill pickle
6 tablespoons lime juice (about 3 limes)
1 teaspoon wasabi powder
2 teaspoons Bragg’s Amino Acids
12 dashes Tabasco/ hot sauce
NTM Salt (to taste)
Pepper (to taste)
Directions:
Bring pot of water with a dash of NTM salt to a boil
Add Ahi tuna to boiling water, and reduce heat to a gentle boil until cooked through, about 10-12 minutes (I like mine raw in the center so I cook 5 min). While tuna is boiling, chop green bell pepper, green onion, red onion, and dill pickle.
In a large mixing bowl, add zest of 1 lime, juice of 3 limes, amino acid, wasabi powder, tabasco/ hot sauce, salt, and pepper.
When Ahi is done cooking, remove from pot to cutting board and let cool 5 min. Then chop into bite size pieces and add to mixing bowl. Toss to combine all ingredients. Makes 6 servings of about 5 oz. tuna each.
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