Tuna Crudo Salad with Mango & Ponzu
Servings: 2
Calories: 223kcal
Ingredients
For the Salad
- 4 oz sushi grade tuna thawed
- 4 cups baby arugula
- 1 mango sliced thin
- 1 orange segmented and juice reseved
- 1 carrot thinly sliced
- 1 green onion thinly sliced
- Sesame seeds to taste
For the Dressing
- 1/4 cup freshly squeezed orange juice
- 1/4 cup ponzu
- sriracha to taste
Instructions
Thaw the Tuna
- To thaw the tuna, remove the fish from any packing and run it under cold tap water.
- Next, create a saline solution by combining salt and cold water-- about 1 tbsp of salt per cup of water. Whisk until the salt is fully dissolved. Submerge the fish in the cold salty water and let it sit for exactly five minutes. This will help set both the color and flavor of the tuna.
- Lastly, wrap the tuna in paper towels and place it in an airtight container in the refrigerator until thawed. This usually takes between 5-6 hours per 4 oz of tuna.
Make the Ponzu Dressing
- In a small bowl, whisk together the ingredients. Set aside until ready to use.
Assemble the Salad
- When the tuna is almost thawed (still very firm and cold to the touch), slice it thinly agaist the grain.
- Divide the ingredients between two plates. Lightly dress with ponzu dressing. Add sesame seeds to taste. Serve immediately.
Notes
Check out the full post for safety tips and how to pick sushi grade tuna.
Nutrition
Calories: 223kcal | Carbohydrates: 33g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 727mg | Potassium: 743mg | Fiber: 5g | Sugar: 25g | Vitamin A: 8671IU | Vitamin C: 97mg | Calcium: 112mg | Iron: 1mg