Korean · Lunch
Spicy Raw Tuna Salad (High-Protein)
Raw sushi-grade tuna cubes in a gochujang-sesame dressing over crisp lettuce and cucumber, topped with soft-boiled egg, edamame and avocado. Korean-style hoe-deopbap-inspired salad scattered with sesame seeds and scallion, nutty and spicy-sweet.
$9
20 minsPrep
8 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
478Calories
52.3gProtein
21.4gFat
24.1gCarbs
9.8gSugar
6.9gFiber
1148mgSodium
347mgChol
4.6gSat Fat
1180mgPotassium
135mgCalcium
3.6mgIron
4.2mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut the tuna into 1/2-inch cubes on a clean board. Place in a small bowl in the fridge until needed.
2
Boil
Lower the egg into simmering water over medium heat for 6–7 minutes until the white sets and yolk remains jammy. Transfer to ice water and peel.
3
Whisk
In a small bowl, combine gochujang, sesame oil, rice vinegar, honey, minced garlic and gochugaru until smooth and glossy.
4
Plate
Spread lettuce and sliced cucumber across a plate as a base. Mound the dressed tuna over lettuce, arrange egg halves, edamame and avocado slices around it, scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g sushi-grade tuna
- 22 large eggs
- 1 cup170g cooked edamame
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 cup60g lettuce
- 2/3 cup80g cucumber
- 11 avocado
- 1 tsp1 tsp gochugaru
